Food History News - Back Issues

How to Order A full run of Food History News back issues is available. You may order single back issues, a whole volume (one year), or a complete set. Check off the issue(s) you are interested in, then click the "Review Order" button and you'll be taken to a summary page where you can make changes or add to your order.

Pricing: $3.25 single back issue; $12 whole volume; $85 complete set

COMPLETE SET All the issues of FHN published to date

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

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
	Whole Volume

VOLUME XVI	FHN61	Salads and Salad Dressings, Rocquefort Dressing
	FHN62	An 1807 Ice Cream Cone, Clemetine Paddleford, Bear Meat, Brandy Papers

Top of Page

Website design by 3IP