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Petits Propos Culinaires 104

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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.

This issue kicks off with a discussion of Cabbage in all its glory, and finishes off with a meditation of Syllabub and an excerpt from Tom Jaine's translation of Madame Cora Millet-Robinet's 1845 Maison Rustique des Dames. A seemingly simple story about backcountry cooking in the Arctic Circle is equal parts technical and humorous as written by Donna McDonald. 

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