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Petits Propos Culinaires 113

Petits Propos Culinaires 113

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 articles in this issue:
  • Karl-Heinz Wüstner on From Furniture to Food
  • Paul Cleave on Travels with the Colonel
  • Paul Cohen on Vinous Temporalities
  • Peter Hertzman on Chopping: A Concept from the Past
  • Reginald Smith on From Alegar to Sarson's: A History of Malt Vinegar
  • William Sayers on Middle English Hame, Anglo-French Estele: 'Wooden Collar-Parts for a Draught Horse'
  • As always, there are book reviews as well.
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