{"product_id":"ppc21","title":"Petits Propos Culinaires 21","description":"\u003cp\u003e\u003cspan\u003eSome 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:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRousseau's Philosophy of Food - Lesley Chamberlain\u003c\/li\u003e\n\u003cli\u003eNorwegian Gastronomic Literature: Part II - Hroar Dege\u003c\/li\u003e\n\u003cli\u003eAndalusaian Poyos - Jo Ann Parvin\u003c\/li\u003e\n\u003cli\u003eAztec Cuisine, Part III - Sophie Coe\u003c\/li\u003e\n\u003cli\u003eTwelfth-Night Trifles - B.A. Henisch\u003c\/li\u003e\n\u003cli\u003eA curious note on a ceramicist's evolving egg holders based on 17th Century artifacts viewed at local museums\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAs always, there are book reviews as well\u003c\/p\u003e\n\u003cp\u003ePaperback. In English. \u003c\/p\u003e","brand":"PPC","offers":[{"title":"Default Title","offer_id":34812732997765,"sku":"Petits Propos Culinaires","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/ppc21_cover.jpg?v=1750537326","url":"https:\/\/www.kitchenartsandletters.com\/products\/ppc21","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}