Petits Propos Culinaires 83
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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:
A Bread Oven in New Zealand
Do We Know How to be Green? - Tom Jaine
Cooking Pom - Karin Vaneker
Dining at King’s College in the Fifteenth Century - François Soyer
Recipes for ‘Turnesole’ in Sloane MS 122 - Constance B. Hieatt and Brenda M.Hosington
Eating Authenticity: M.F.K.Fisher and American Visions of France - Benjamin S.Buckland
A New Approach to Roman Fish Sauce - Sally Grainger
In memoriums for Karen Hess and Alice Arndt
Paperback. In English
