Petits Propos Culinaires 98

Petits Propos Culinaires 98

Petits Propos Culinaires
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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.

This issue contains Steven D.P. Richardson's top-tier historical recipes for the majestic egg, Barak Kushner explores China and Japan's complex relationship through ramen, and Geraldene Holt recounts how Jane Grigson became a British culinary icon. Engaging and informative.


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