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Petits Propos Culinaires 126

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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 on Black Pudding
  • Turkey in the ’80s: A Food Memoir by Phil Iddison
  • Cooking Further Defined by Peter Hertzmann
  • Another Author Driven by Desperation: The Elusive Malinda Russell and her Domestic Cook book by Blake Perkins
  • Towards a Reassessment of Plato in Food Studies by John Wilkins
  • As always, there are book reviews as well


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