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Petits Propos Culinaires 118

Petits Propos Culinaires 118

Petits Propos Culinaires
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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:
  • Peter Brears reveals the meticulous research that went into restoring the kitchens of a 19th-century passenger ship
  • Vicky Hayward discusses a popular 18th-century Spanish cookbook written by a cook from a Franciscan friary
  • Malcom Thick reconstructs 'portable soup,' sold by English taverns and shops for reconstituting at home and a staple of seafaring voyages
There are book reviews as well. Paperback. Black-and-white photographs; line drawings."
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