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Petits Propos Culinaires 112

Petits Propos Culinaires 112


Petits Propos Culinaires
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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 contributors to this issue are:
  • Peter Brears on Celebrations in Regency London
  • Phillip Hyman, paying tribute to Joël Robuchon
  • William Sayers on The Culinary Vocabulary of the Anglo-French Lay of Havelock
  • A.R.T. Kemasang on Chinese Chopsticks
  • Malcolm Thick on Feeding Harvesters in Mid-Eighteenth Century England
  • Kate Osborn on Exeter's Elizabethan Bakers
  • Mathew Fomine Forka Leypey on Food Production and Consumption in Cameroon
  • Terry Jenkins on The Truth about Mrs Marshall
  • As always, there are book reviews as well.
Paperback.  "
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