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Petits Propos Culinaires 107

Petits Propos Culinaires 107


Petits Propos Culinaires
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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. And thankfully, the pieces seem to be chosen with an interest in good writing as well as good scholarship. Among the subjects tackled here: Peter Brears continues his exploration of the pasty and the complicated story of its association with Cornwall; Anna Martelloti wades into the discussion of whether haggis is really all that Scottish; Peter Hertzmann explores the difference between accuracy and precision in food writing; and Dawn Starin considers the decline of the public market in Porto and what that means for Portugal’s second city. Serious and diverting at the same time. Paperback.
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