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Petits Propos Culinaires 50

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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 1997.

What Was the Old Woman Doing? - Gillian Riley

Whims and Fancies of a Trifle-lover - Helen J. Saberi

Preserved Lemons - Charles Perry

Winter Comforts: Cooking Scenes in Medieval Calendars - Bridget Ann Henisch

Some Thoughts on the Classic French Chocolate Mousse - Audrey Levy

From Quarter-deck to Cooking Pot - Michael D. Coe and Ernesto Vitetti

The Denby Dale Pie - Laura Mason

On Long-cooked Eggs - Harold McGee

Welsh Cookery Books - R. Elwyn Hughes

Hell Upon Earth, or The Joys of Viper Soup - Simon Varey

As always, there are book reviews as well. 

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