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Petits Propos Culinaires 100

Petits Propos Culinaires 100


Petits Propos Culinaires
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The centenary issue of this remarkable jargon-free journal of food scholarship features pieces from many of its most august long-time contributors.

Helen Saberi recalls the magazine’s cofounder Alan Davidson. Barbara Santich ponders the evolving relevance of academic food writing. Philip Hyman explores the origins of “bistro” and how its meaning has also evolved. And Andrew Dalby ‘s “Wild Parties in Prehistoric Greece” explores recent archeological efforts to understand feasting near the western shores of the Aegean. PPC is always a gateway to fascinating worlds still under exploration, and we urge you to venture forth with it in hand.

Paperback.

 

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