Petits Propos Culinaires 65
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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. Among the articles in this issue:
Some Notes on Edward Kidder - David Potter
Danish Cookery Books 1616–1800 - Henry Notaker
Mastic for Beginners - Andrew Dalby
Maria Dembinska: Food Historian of the Polish Middle Ages - William Woys Weaver
The Islands Compared to a Feast - Sara Hudston
Peanut Butter: A Vegetarian Food that went Awry - Andrew F. Smith
Stepping out with Microwaves - Lewis Napleton
Review Article: Fifteenth-century Neapolitan Recipes - Barbara Santich
Sherlock Holmes—A Trifling Matter, or The Case of the Twisted Reference - Ann Semple
As always, there are book reviews as well.
