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Petits Propos Culinaires 110

Petits Propos Culinaires 110


Petits Propos Culinaires
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Three times a year, PPC offers a fascinating survey of contemporary food scholarship. It's a forum for sharing discoveries that can be delightfully particular or revealingly quotidian, and one that values good writing above academic jargon. In this issue you'll find contributions, among others, from Peter Brears on everyday meals among the working class in Regency London; Di Murrell on the historic consumption of purslane, despite the fact that it was often regarded as fit for eating only during famines; a tribute by Kevin Geddes to the flamboyant British food doyenne Fanny Craddock; and a collection of impressively thorough book reviews. Paperback.
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