Petits Propos Culinaires 21

$20 · Offered by Kitchen Arts & Letters

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: Rousseau's Philosophy of Food - Lesley Chamberlain Norwegian Gastronomic Literature: Part II - Hroar Dege Andalusaian Poyos - Jo Ann Parvin Aztec Cuisine, Part III - Sophie Coe Twelfth-Night Trifles - B.A. Henisch A curious note on a ceramicist's evolving egg holders based on 17th Century artifacts viewed at local museums As always, there are book reviews as well Paperback. In English.

• Binding: Hardcover

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