Petits Propos Culinaires 133

$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. Familiarly known as PPC , Petits Propos Culinaires emphasizes plain writing over academic jargon and is a consistent source of original, thought-provoking food scholarship. Among the articles in this issue are: The conclusion to Phil Iddison's three-part series on European vegetable ephemera, in this case spanning 1939-2025 Colin Bannerman on the emergence of modern food culture in Australia Lorna Sheppard examines innovations in cookbook design in the mid-20th century, with a focus on Arabella Boxer's First Slice Your Cookbook Jennie Hood traces the evolution of Burns Night celebrations, with notes on the history of haggis Plus an obituary for Sri Owen and announcements of upcoming food history symposia. Paperback.

• Binding: Hardcover

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