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Petits Propos Culinaires 34

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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. In these early issues you are able to see food studies begin to establish itself as a discipline as the tenor of reviews evolve, and calls for contributors and conferences proliferate. Among the articles in this issue from March 1990:

Encounters with the Elusive Stockfish - Peter Graham

Iceland’s First Cookbook and the Mystery of the Author - Henry Notaker

 A Medieval Bean Cake - Bridget Ann Henisch

Leaves from a Turkish Notebook - Philip Iddison

Romania and Other Arab Words in Italian - Professor Maxime Rodinson (trs Barbara Inskip)

Epazote - Dr Robert Bond

As always, there are book reviews as well. 


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