Petits Propos Culinaires 59
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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 from October 1998:
The Parmesan Pie (Part One) - Anna Martellotti
Food and Drink at the Restoration, as seen through the diary, 1660-1669, of Samuel Pepys, Gilly Lehmann, with research by Mercedes Perez Siscar
Australian Symposium X: A Report for PPC - Barbara Santich
From Espinee to Sambocade: Flowers in the Recipes of Medieval England - Constance B. Hieatt and Brenda M. Hosington
Mruziya: Moroccan, Spanish or… Khwarezmian? - Charles Perry
Note about the History of Brèdes - Michel Chauvet
Which Compleat Confectioner? - Ivan Day
As always, there are book reviews as well.
Paperback. In English.
