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Petits Propos Culinaires 97

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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. And thankfully, the pieces seem to be chosen with an interest in good writing as well as good scholarship.

David Thomson describes how he constructed a terrine-centric menu to celebrate an artist's solo show, Charles Spence and Ophelia Deroy conceptualize the link between taste and shapes, and Vicky Hayward conjures the spirit of fiesta food through Juan Altmarias's 1745 cookbook New Art of Cookery. Fantastically informative and engaging.


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