Food History News - Back Issues

Below is a description of back issues of Food History News, including featured articles in each issue. This is for your information only, not an order sheet.
To order Back Issues: To obtain the mere handful of back issues still available, scroll to the very bottom of the page.


VOLUME I	Summer 1989	"Food for Thought," Milk Toast
	Fall 1989	Lippet Farmhouse Program, Baked Beans
	Winter 1989	Grains at Old World Wisconsin, Bannock
	Spring 1990	"America Eats" Exhibit, Salt Codfish

VOLUME II	Summer 1990	"Pease, Porridge, Pot" at CW, Jumbles
	Fall 1990	Conservation Safe Food Displays, Apple Dumplings
	Winter 1990	Sauerkraut, Pickled Cabbage, How to Make Loaf Sugar
	Spring 1991	Creole Cookery at Hermann Grima House, Making Yeast

VOLUME III	Summer 1991	Recent Symposia, Boiled Puddings
	Fall 1991	Wild Fowl Issue
	Winter 1991	Christmas at Villa Louis, Pumpkin Pie
	Spring 1992	Researching Roasting Devices, Roasting and Planking

VOLUME IV	Summer 1992	Authentic Fried Green Tomatoes, Summer Beverages
	Fall 1992	18th Century Preserves, Chemical Leavenings: Pearlash and Saleratus
	Winter 1992	Feeding the Public, Chemical Leavening: Baking Soda & Cream of Tartar
	Spring 1993	Fort York Kitchen, Rye and Indian & Brown Bread

VOLUME V	Summer 1993	Reports on New Research, Barm in Breadmaking
	Fall 1993	Pork and Beef in the Southern Diet, Historic Heloise
	Winter 1993	Kitchen Archaeology, Apple Pies
	Spring 1994	About Recipes, Using Historic Cookbooks

VOLUME VI	Summer 1994	Tomatoes: Canning History, Growing, and Cooking
	Fall 1994	Historic Flour, Pork in the Native American Diet
	Winter 1994	New Food History Books, Mincemeat, Western Bibliography
	Spring 1995	First Person Cooking, View From the Kitchen, Strawberry Shortcake

VOLUME VII	Summer 1995	Sugar Rationing WWI, Shaker Cookery, Jams, Jellies, Marmalade
	Fall 1995	Historic Barbecue, Continental Soldiers' Fare, Plum Butter & Quince Cheese
	Winter 1995	Alaska's Pirog, Fish Pies, New Books
	Spring 1996	Simmons & Farmer Anniversary, Historic Heloise

VOLUME VIII	Summer 1996	Old Saw: Spices & Rotten Meat, Salmagundy & Chicken Salad
	Fall 1996	Antiguan Dinner, Soldier Stealing Food, Lemon Pies & Puddings
	Winter 1996	Old Saw: Poisonous Tomatoes, Meatloaf, More Soldier's Fare
	Spring 1997	Crackers & Hardtack; Culinary Historians of North America

VOLUME IX	Summer 1997	Old Saw: Catherine de Medici & French Cuisine, Historical Repros for Cooks
	Fall 1997	Wassailing; Possets, Caudles, Syllabubs; Where to Buy Historic Foodstuff
	Winter 1997	Will Weaver & His Heirloom Vegetables; Obtaining Heirloom Seeds
	Spring 1998	Old Saw: How Johnnycakes Were Named; Cabbage and Asparagus

VOLUME X	FHN37	Books & Booksellers, Vegetables & the Dutch, More on Syllabub, Jigg's Dinner
	FHN38	Old Saw: Salmon Not More Than Twice a Week, Lobster & Oyster Stews, More Booksellers
	FHN39	Food History Humor, Recipes for Mocks, Culinary Collections in West Coast Libraries
	FHN40	Ten Year Retrospective, Editor's Favorite Recipes, Classes, Publishers, Culinary Historians

VOLUME XI	FHN41	Health & Food Issue, Sylvester Graham, Graham Bread & Bran Muffins, Craftsmen
	FHN42	An 18th Century Dessert Table, Maryland Stuffed Ham, Cookies
	FHN43	Old Saw: Women Caught on Fire in the Hearth, Invalid Cookery, Midwest Culinary Libraries
	FHN44	Books by FHN Readers, Booksellers, Rhubarb and Maryland Ham Follow-up

VOLUME XII	FHN45	Travel Issue;Cyprus and Toronto; Peas, Porridge and Pea Soup; Recent Publications
	FHN46	Bananas; Can She Bake A Cherry Pie?; 17th Century Flavorings; On-Line Spice Sources
	FHN47	Mutton, Marshmallows, Reproduction Cooking Equipment
	FHN48	New York Public Library & Andy Coe, 18th Century Seasonings, Army Supply Systems

VOLUME XIII	FHN49	Squantum Feasts, Indian Puddings and Native Americans
	FHN50	Plum Puddings, Dutch New Year's Cookies, Soldiers Holidays
	FHN51	Making Faux Food for Museum Exhibits, PBS Frontier House Food
	FHN52	Brown Bread, Salt Rising Bread, Making Faux Packaged Food

VOLUME XIV	FHN53	Apples, John Chapman's Story, Apple Dish Timeline
	FHN54	Haggis, Cups That Cheer
	FHN55	Refinement and Gentility, Queen Charlotte's Ball, A Few Refined Dishes
	FHN56	Market Visit in West Indies 1949, Pineapple Upside Down Cake

VOLUME XV	FHN57	All About Doughnuts, Army Beans
	FHN58	Sugar's History, Gentility Continued, Army Beans Pt. 3
	FHN59	Pastas, Sugar Glossary, and a Soldier Cook in Cuba
	FHN60	Sugar Social History, Sugar Glossary II, Tres Leches, and Teaching Food History

VOLUME XVI	FHN61	Salads and Salad Dressings, Rocquefort Dressing
	FHN62	An 1807 Ice Cream Cone, Clemetine Paddleford, Bear Meat, Brandy Papers
	FHN63	American Whiskey History, Fireplace Oven Baking, Millay on America Food
	FHN64	Jenny Wade's Bread, Gold Rush Scurvy, Army Bakers
VOLUME XVII	FHN65	Report on Clements Library Symposium, Ice Cream Recipes, Ludwick's Gingerbread
	FHN66	Chile vs Chili, New Facts About Thanksgiving & Some Thanksgiving Recipes
	FHN67	History of Salt in America, Preserving with Salt, Santa Fe Cookbooks
	FHN68	Pemmican, Salt Shakers, Salt Chronology & Glossary
VOLUME XVIII	FHN69	Food of Monticello Slaves, Seasonings South & North, 1790-1850, More on Salt
	FHN70	Canadian Thanksgiving, Pepper, Cooking with Pepper
	FHN71	Italian Cookbook History in US, Kitchen Textiles, Spaghetti & Tomato Sauce
	FHN72	Rethinking Regionalism, Chicken Soup & Tomato Soup, Canned Food and the Army
VOLUME XIX	FHN73	Virginia Wine Making, Wine in Historic Cookery, California Coolers, Army Canned Food
	FHN74	California Cookbooks, Prairie Chickens, Tricky Food Words
	FHN75	Following America Eats, Brunswick Stew, Colonial Army Breakfasts
	FHN76	How the Hoe Cake Got Its Name, Cornbread, Continental Army Cooks

Available Back Issues and How to Order Them

The following back issues are still available at $1.50 each. To obtain any of them, print out this page, check off the desired back issue(s), and mail it to FHN, 1061 Main Rd., Islesboro, ME, 04848 with a check payable to Food History News for the correct amount.

Summer 1991 Recent Symposia, Boiled Puddings
Summer 1994 Tomatoes: Canning History, Growing , and Cooking
Summer 1996 Old Saw: Spices & Rotten Meat, Salmagundy & Chicken Salad
Winter 1996 Old Saw: Poisonous Tomatoes, Meatloaf, More Soldier's Fare
Summer 1997 Old Saw: Catherine de Medici & French Cuisine, Historical Repros
FHN40 Ten Year Retrospective; So You Want to be a Food Historian
FHN46 Bananas; Can She Bake A Cherry Pie?; 17th Century Flavorings
FHN50 Plum Puddings, Dutch New Year's Cookies, Soldiers Holidays
FHN51 Making Faux Food for Museum Exhibits, PBS Frontier House Food
FHN52 Brown Bread, Salt Rising Bread, Making Faux Packaged Food
FHN53 Apples, John Chapman's Story, Apple Dish Timeline
FHN61 Salads and Salad Dressings, Roquefort Dressing
FHN62 An 1807 Ice Cream Cone, Clementine Paddleford, Bear Meat, Brandy Papers
FHN63 American Whiskey History, Fireplace Oven Baking, Millay on America Food
FHN64 Jenny Wade's Bread, Gold Rush Scurvy, Army Bakers
FHN65 Clements Lib. Symposium, Ice Cream Recipes, Ludwick's Gingerbread
FHN66 Chile vs Chili, New Facts About Thanksgiving & Some Thanksgiving Recipes
FHN67 History of Salt in America, Preserving with Salt, Santa Fe Cookbooks
FHN68 Pemmican, Salt Shakers, Salt Chronology & Glossary, More on Salt
FHN70 Canadian Thanksgiving, Pepper, Cooking with Pepper
FHN74 California Cookbooks, Prairie Chickens, Tricky Food Words
FHN76 How the Hoe Cake Got Its Name, Cornbread, Continental Army Cooks
FHN78 Cornish Pasties in America, Kasaan Potatoes
FHN79 Wild Rice, Pralines, Chocolate in the Army

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