Petits Propos Culinaires 36
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Some of the world’s most adventurous food historians contribute to this thrice-yearly journal of articles and excerpts from works in progress. The emphasis is on plain writing rather than jargon. In these early issues you are able to see food studies begin to establish itself as a discipline as the tenor of reviews evolve, and calls for contributors and conferences proliferate. Among the articles in this issue from November 1990:
On Translating Rumohr - Barbara Yeomans
The Great Birds, part 5: Preparation of the Peacock for the Table - Joop Witteveen
‘Patty-Pan Birch’, The Emperor of London, Bridget - Ann Henisch
A Bibliography of Turkish Cookery Books up to 1927 - Turgut Kut
Olive Growing at Poggio Lamentano - Michael Zyw
As always, there are book reviews as well.
Paperback.
