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Petits Propos Culinaires 117

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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:
  • Charles Perry's sources 162 recipes from the thirteenth-century Syrian Cookbook, Kitāb al-Wuṣlah ilā l-Ḥabīb
  • Mary-Anne Boermans traces 18th-century London baker Miss Trusler, whose cakes were the rage
  • Andrew Dalby discusses diplomatic dinners in Constantinople in the mid 16th century, drawing on the accounts of a French emissary
  • Phil Iddison expands on an article from PPC99 on the citrus fruits of Myanmar
Book reviews are included. Paperback. Black-and-white photographs."

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