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Petits Propos Culinaires 61

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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 May 1999:

Parmesan Pie (Part Two) - Anna Martellotti

Mrs Eell’s ‘Unique Receipts’ - David Potter

Fruits, Ice and Coffee in 17th century Persia - Sir John Chardin

A Taste of Japanese Junk Food, Gil Asakawa A Nineteenth Century Ottoman Gentleman’s Cookbook - Priscilla Mary Isin

More Rotted Barley - Charles Perry

Stephen Facciola: Author of Cornucopia II - David Karp

As always, there are book reviews as well. 

Paperback. In English

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