Petits Propos Culinaires 116
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. The emphasis is on plain writing rather than jargon.
Among the articles in this issue:
- Blake Perkins compares from a culinary perspective the creation of American Southern identity with the Scottish identity invented and promulgated by Walter Scott and the ahistorical consequences
- Peter Scholliers looks at the Belgian craze for whole wheat bread in the early 20th century
- Allison Locker on the gudgeon, a small fish praised by anglers that is now often overlooked by cooks
- Bridget Henisch tracks down Ruth Pinch, for whom Eliza Acton named a pudding in her 1845 Modern Cooking for Private Families
- Priscilla Mary Işın explores Ottoman kebab culture and the rise of Döner kebab
- A memorial to Richard Hoskings (1933-2019)