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Petits Propos Culinaires 37

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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 May 1991: 

Russian Cook-Books Before 1800 - Henry Notaker

Bread and Milk - Damaris Hayman and Barbara Sobey

Peru: the Inca and the Spaniards - Sophie Coe

A Look at Lao Food, 1991 - Philip Iddison

The Rise and Fall of Britain’s First Food Collection - H. G. Muller

Greyhill Historical Farm - Stewart Peachey

Tup’s Head, Usquebaugh, and other Gude Vivers: Food in Scott’s Rob Roy - Rose Arnold

As always, there are book reviews as well. 


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