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Petits Propos Culinaires 52

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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. Within these early issues you can see the shaping of a now thriving food studies discipline take form, with the first announcements of now established conferences announced for the first time, and reviews and excepts from foundational works in the food studies field.  The emphasis is on plain writing rather than jargon. Among the articles in this issue:

Tribute to Michael McKirdy

Curry Rice: Gaijin Gold — How the British Version of an Indian Dish Turned Japanese - Keiko Ohnuma

One Lump or Two? Tea Consumption in 18th-Century Britain - Simon Varey

A Rattle in the Throat: The Unmentionable Cuisine - Sam Arnold

Down at the Old Twisted Posts - Ivan Day

The Story of the Black Teapots - Helen Gustafson

Debris from Roman Butchery - Paul Stokes

Trifles Again — of Albania, of Malta, in an Aphrodisiac Role, etc etc - Various Contributors

Musings on Syllabub, or Couldn’t Charles II Smell It? - Vicky Williams

As always, there are book reviews as well. 

Paperback. In English. 

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