Petits Propos Culinaires 123

Petits Propos Culinaires 123

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. And thankfully, the pieces seemoften to be chosen with an interest in good writing as well as good scholarship.

Notable in this issue are a lament regarding the woeful current state of the Michelin red guides, and tributes to the late Diana Kennedy and Alastair Little. Keith Stavely and Kathleen Fitzgerald examine the history of American Thanksgiving celebrations. Mary-Anne Boermans traces the history of dessert at the English table from 1500-1700. Peter Hertzmann analyzes the current common forms of recipes.  And Max Thomson and Lindsay Neill compare attitudes toward gastronomy and alcohol in France and New Zealand.

There are book reviews too. 

Paperback. Black-and-white photos and line drawings.

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