Petits Propos Culinaires 68
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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:
Profit for All: Modest Proposals for a Fatter Future - Andrew Jefford
Eating à l’Ancienne, the Lesson of Galen - John Wilkins
Plagarisms and Originality – Diffusionism in the Study of the History of Cookery - Stephen Mennell
The Origin of French Fries - Karen Hess
A Modern History of British Eggs - Martin Orbach
Grande Cuisine in the Philippines - Doreen G. Fernandez, Ambeth R. Ocampo
Bread in the Wilderness - Angela Heuzenroder
As always, there are book reviews as well.
Paperback. In English.
