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Petits Propos Culinaires 115

Petits Propos Culinaires 115

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:
  • Charles Spence, Carlos Chulia Sanchez, and Jozef Youssef on the brandy snap and its days as British fairground food
  • Efuet Simon Akem on the consumption of bat meat in the Mount Cameroon region of Africa
  • Carmen Soares on the food mentioned in the fragments of work by Archestratus, who appears to have been the first person to use the word ""gastrononmy""
  • A.R.T. Kemasang on the distinctive presence of the egg in European diet
  • Malcolm Thick on the process of identifying the original owner of an Irish manuscript recipe book believed to have been written in the 18th century
Book reviews return in this issue! There are nine. Paperback. Black-and-white photos."
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