Petits Propos Culinaires 61
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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 from May 1999:
Parmesan Pie (Part Two) - Anna Martellotti
Mrs Eell’s ‘Unique Receipts’ - David Potter
Fruits, Ice and Coffee in 17th century Persia - Sir John Chardin
A Taste of Japanese Junk Food, Gil Asakawa A Nineteenth Century Ottoman Gentleman’s Cookbook - Priscilla Mary Isin
More Rotted Barley - Charles Perry
Stephen Facciola: Author of Cornucopia II - David Karp
As always, there are book reviews as well.
Paperback. In English
