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Petits Propos Culinaires 89

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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.R.T Kemasang asks if Slurping is Uncooth
  • Maria Hnaraki discusses Big Fat Greek breads
  • Sue Larkey ponders a remenite Kitchen
  • In memoriam for Alan Scott and Keith Floyd
  • As always, there are book reviews as well

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