What is in the current issue? The history of pemmican with recipes for making some, a glossary of salt terms and a time line of American salt history. Revolutionary War General Nathaniel Greene's culinary equipage. An overview of salts and salt shakers. Canadian ice cream. Be sure to sign up or renew soon so you won't miss it.

What can possibly be new about food history? New people doing new work in food history bring new perspectives to old stories: what did the pilgrims eat for the first Thanksgiving? was the Italian Catherine deMedici responsible for French haute cuisine? is it true that people spiced meat highly in past time to hide the bad taste of spoilage? We review new books on food history, report on new culinary historian groups across the country, plus exhibits, places to eat, symposia—you get the idea—plenty of news.

Are there recipes? Of course, but recipes aren't the main point. You'll like FHN even if you don't cook, and if you do, you'll want to try your hand at recreating some of the historic dishes we feature in the column Joy of Historical Cooking.

Isn't FHN awfully serious? That's a matter of opinion, we suppose. FHN respects its reader's intelligence. We know you can handle hearing from primary sources, and have the wit and perspective to appreciate the long view and sometimes convoluted stories about seemingly simple things.

How often does FHN come out? How big is it? How much does it cost? FHN appears four times a year with at least 10 information-filled pages (no advertising). It is a good value at $25/year, 2 years for $40, $30/year overseas.

How can I join? FHN isn't a membership organization—it just feels like one. You'll read articles written by fellow subscribers, see their questions in Reader's Exchange, and hear about their work all across the country. To subscribe, see our subscription/renewal page.

Will I be richer, thinner, and better looking if I subscribe to FHN? Probably not, but you'll be an even more interesting person than you are now!