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Petits Propos Culinaires 127

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by 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:

  • Carrie Blough explores the eighteenth-century “Receipt Book of Cookery” compiled by Hannah Bloomfield, the wife of an American Revolutionary War General
  • Nader Mehravari examines the role of the pomegranate in the Persianate culinary world
  • Blake Perkins takes a fresh look at Elizabeth David’s Spices, Salts, and Aromatics in the English Kitchen and thus at David’s critics and fans
  • Mary-Anne Boermans reveals the complexity of boxty, an Irish potato dish with many name variants and methods of preparation

As always, there are book reviews as well.

Paperback. In English.

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