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Petits Propos Culinaires 75

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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:

Le Safari historico-gastronomique en Poitou-Charentes de Glen Baxter
Seasonings and Flavourings in Canada before 1840 - Mary F. Williamson
How Green were their Ravioli? - Brigid Allen
Bladders - Clarissa F. Dillon
Making your own Wine in Two Weeks - Alastair Bland
What did God have for Breakfast? Anthony Lyman-Dizon
Ladakhi Kitchen - Gabriele Reifenberg
La Gastronomie, Joseph Berchoux, Part I with an exhortation by Peter Cooke

As always, there are book reviews as well.

Paperback. In English.

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