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Petits Propos Culinaires 82

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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:

The Cookery Medium: Cooks - Christopher Driver
Kafras’ Soup - Mark Crick
French News - Peter Crosskey
Lunns and Bunns - Michael Raffael
A Letter from Elizabeth David
Working-class Diet in Victorian and Edwardian Nottingham - Denise Amos
Tante Stellas’ Quince Sweetmeat - Audrey Levy
Smolletts’ Agriculture - David Potter
A Cook’s Inventory of 1576 - Julanne Arnold

As always, there are book reviews as well

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