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Petits Propos Culinaires 116

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)
Book reviews are included. Paperback. Color and black-and-white photographs.
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