From the November 2007 Issue Catnip to the Gastronome Delizia! The Epic History of the Italians and their Food By John Dickie The Oxford Companion to Italian Food By Gillian Riley LR
From the July 2007 Issue Elizabeth Luard Dines Out on Three Books on Food Feast: Why Humans Share Food By Martin Jones The Last Food of England: English Food, Its Past, Present and Future By Marwood Yeatman Food in Early Modern England: Phases, Fads and Fashions 1500–1760 By Joan Thirsk’ LR
From the April 2007 Issue What We Eat Is What We Are Planet Chicken: The Shameful Story of the World's Favourite Bird By Hattie Ellis The English at Table By Digby Anderson LR
From the November 2005 Issue Stirring Words Culinary Pleasures: Cook Books and the Transformation of British Cuisine By Nicola Humble LR
Sign Up to our newsletter
Receive free articles, highlights from the archive, news, details of prizes, and much more.@Lit_Review
Follow Literary Review on Twitter
Twitter Feed
‘The Second World War was won in Oxford. Discuss.’
@RankinNick gives the question his best shot.
Nicholas Rankin - We Shall Fight in the Buttery
Nicholas Rankin: We Shall Fight in the Buttery - Oxford’s War 1939–1945 by Ashley Jackson
literaryreview.co.uk
For the first time, all of Sylvia Plath’s surviving prose, a massive body of stories, articles, reviews and letters, has been gathered together in a single volume.
@FionaRSampson sifts it for evidence of how the young Sylvia became Sylvia Plath.
Fiona Sampson - Changed in a Minute
Fiona Sampson: Changed in a Minute - The Collected Prose of Sylvia Plath by Peter K Steinberg (ed)
literaryreview.co.uk
The ruling class has lost its sprezzatura.
On porky rolodexes and the persistence of elite reproduction, for the @Lit_Review: