Petits Propos Culinaires 114
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:
- Bridget Ann Henish on the use and sourcing of paper in pre-industrial English kitchens
- Philip Hyman on Jules Maincave, who first translated the ideals of the Futurist movement into cooking
- Angelia Jianu on the differences between polenta and mămăligă and why one caught the imagination of Western Europeans
- Gary Gillman on butter tarts
- Sarah Benjamin on cookbook author Maria Rundell and her long-running court case against publisher John Murray
- Book reviews take a sabbatical in this issue, with a promise that they will indeed return