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Petits Propos Culinaires 109

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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. And thankfully, the pieces seem to be chosen with an interest in good writing as well as good scholarship. Among the subjects tackled here: Blake Perkins delves into the origins of the word chowder, with help from Tobias Smollett, among othersMary-Anne Boermans' pursuit of the history of the pikelet includes, among other fascinating tables, a glossary of Welsh bread terminology;and Philip Hyman pays tribute to Alain Senderens. Paperback.


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