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Petits Propos Culinaires 40

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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 1992.

The Government Cookbook - Alan Davidson

Edible Fungi of Thailand: a Glossary - Philip Iddison

Notes on Food and Drink in Lancashire and Other Northern Counties - Charles Roeder

Feasts of Raw Meat - Russell Harris

Sir Hugh Plat’s Promotion of Pasta as a Victual for Seamen - Malcolm Thick

Those Frogs (Reader-sourced explanations for the prevalence of live frogs in accounts of Medieval Cookery)

As always, there are book reviews as well. 


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