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Petits Propos Culinaires 103

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Some of the world’s most adventurous food historians contribute to this thrice-yearly journal of articles, book reviews, and excerpts from works in progress. And thankfully, the pieces seem to be chosen with an interest in good writing as well as good scholarship.

Among the articles in this issue

  • Catheryn Kilgarriff considers the meaning of fresh
  • Karima Moyer-Nocchi discusses the culinary legacy of Fascist Italy
  • Garytt Van Dyke on the Origins of Champagne 
  • Steven DP Richardson is Beguiled by the Beauty of Butter 

There are book reviews and a memorial notice for journalist Ann Barr.

Softcover. In English. 

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