NO.72
FALL/WINTER2023
Our Archive
No.49, Summer 2016
A Summer Number of Sandwiches and Soup,
featuring Enquiries into Origin
A Summer Number of Sandwiches and Soup,
featuring Enquiries into Origin
- in the critical
- Considering A History of Chowder: Four Centuries of a New England Meal.
- A note on Good Sandwiches and Picnic Dishes by Ambrose Heath, featuring a description of the Bookmaker.
- A kind of consideration of toast.
- in the lyrical
- In defense of John Montagu, creator of the sandwich and so much more.
- A note about the superiority of the English sandwich, featuring recipes along with praise for The London Ritz Book of Afternoon Tea, along with other attractions, one of them less savory.
- Occasional miscellany: All that’s old is new again.
- in the practical
- Cod chowder.
- Clear Rhode Island chowder.
- A clam soup from the Hebrides.
- An eccentric shrimp soup laced with rum.
- June Platt’s Puffed Boston Common Crackers
- Curried crackers.
- Cucumber and egg sandwiches from the Savoy hotel.
- Tomato sandwiches.
- Smoked salmon and whisky sandwiches from the London Ritz.
- Michael Smith’s lettuce sandwiches
- Ambrose Heath’s English meatballs.
- Helen Simpson’s mayonnaise from the London Ritz.
- Sardine sandwiches
- Michael Smith’s tomato curry and orange butter.
- Tuna and bacon sandwiches from Ambrose Heath.
- Fast potted ham with piccalilli.
- Ambrose Heath’s ‘Beef a la Wellington’ sandwich filling.