Petits Propos Culinaires 28
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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. In these early issues you are able to see food studies begin to establish itself as a discipline as the tenor of reviews evolve, and calls for contributors and conferences proliferate. Among the articles in this issue from April 1988:
Taro: The Root that Launched a Thousand Ships - Deni Bown
Hebrew Cookery: An early Jewish cookbook from the Antipodes - Barbara Kirshenblatt-Gimblett
Diner à la Russe - 1868, Eugene Schuyler
Bush Food - Barbara Santich
Encounters and Experiments in Yoruba Gardens - Esther Balogh
Scottish Student Fare in the 16th Century - Mary McLeod Innes
As always, there are book reviews as well.
Paperback.
