Petits Propos Culinaires 21
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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:
- Rousseau's Philosophy of Food - Lesley Chamberlain
- Norwegian Gastronomic Literature: Part II - Hroar Dege
- Andalusaian Poyos - Jo Ann Parvin
- Aztec Cuisine, Part III - Sophie Coe
- Twelfth-Night Trifles - B.A. Henisch
- A curious note on a ceramicist's evolving egg holders based on 17th Century artifacts viewed at local museums
As always, there are book reviews as well
Paperback. In English.
