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Petits Propos Culinaires 119

Petits Propos Culinaires 119


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:
  • Susanne Belovari on Viennese cuisine before Hitler
  • Blake Perkins on Cockneys, their slang, and the kitchen
  • Andrew Dalby on the name and taste of Indo-European mead
  • William Sayers on the etymology of the word ""mushroom""
There are book reviews as well. Paperback. Black-and-white photographs; line drawings."
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