Petits Propos Culinaires 99

Petits Propos Culinaires 99

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.

For this edition, Phil Iddison discusses esoteric Asian fruits and marmalade, Di Murrell addresses the efforts of trying to eat French hospital food, and Sally Fine recounts her childhood on a Pennsylvania dairy farm. Engaging and informative.



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