This is a journal of food studies and food history that has appeared three times a year for the past twenty-one years. It was founded by Alan Davidson, author of the Oxford Companion to Food, and has recently been passed from his hands into those of Prospect Books in Devon. Issues from number 64 will be published and edited from here. The journal is A5 format and normally contains 64 or 80 pages. There are articles, notes and queries from readers, and reviews of books published in the field.