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Petits Propos Culinaires 42

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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 December 1992.

The London Art of Plagiarism, part 1 - Fiona Lucraft

The Candle-scented Cakes and Sweets of Thailand - Richard Hosking

Notes on Food and Drink in Lancashire and Other Northern Counties, part 2 - Charles Roeder

Fiery Furnaces, Bread Ovens in the Ancient Near East - Eveline J van der Steen

As always, there are book reviews as well. 

Paperback. 

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