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Petits Propos Culinaires 53

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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 November 1996:

Transparent Pleasures — The Story of the Jelly: Part One - Peter Brears

A Spicy Ice Cream - Jane Levi

Two ‘New’ Eighteenth-Century Cookery Books - Gilly Lehmann

Matzoth for Angels and Mortals - Sue Larkey

Het of Atworth’s Christmas Pudding - Audrey Levy

Further Musings on Syllabub, or Why Not ‘Jumble It a Pritie Whilte’ ? - Ivan Day

As always, there are book reviews as well. 

Paperback.  In English.

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