Petits Propos Culinaires 128

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.

This issue marks a transition to new ownership for what is fondly known as PPC: Equinox, an independent scholarly press based Sheffield is now the journal’s publisher. Sam Bilton became the editor with issue 127, following the retirement of the brilliant Tom Jaine. Longtime readers will note some minor changes in format.

Among the articles in this issue:

• Phil Iddison traces bread heritage in the United Arab Emirates, particularly in Dubai

• Philip and Mary Hyman discuss the eighteenth-century bestseller La Cuisine Bourgeoise, and efforts by its publisher, author, and those who plagiarized or pirated it to make the most of its success and content

• Blake Perkins on British social reformer Florence Petty, who sought to reverse working class reliance on street food vendors by teaching cooking through lectures and on the radio

• Maggie Smales chronicles the career of Ignaz Diener, one of Vienna’s foremost restaurateurs in the mid-1930s, who escaped the Nazi regime thanks to the Duke of Windsor

There are book reviews as well.

Paperback. Black-and-white illustrations.