Petits Propos Culinaires 132

$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. Issue 132 includes a mention of the winner of this year’s Nach Waxman Prize for Food and Scholarship, an award presented by Kitchen Arts Letters: Frostbite by Nicola Twilley Also in this issue: Phil Iddison on European vegetable ephemera, with a focus on seed catalogs issued between 1914 and 1936 Blake Perkins on the etymology and history of the phrase “square meal” Barbara Santich on the origins and evolution of brandade in France Sabira Ståhlberg and Ingvar Svanberg on pärämäts, a savory stuffed pastry and its role in Tatar culinary identity As ever, PPC brings together diverse perspectives and careful research, offering readers a wide-ranging look at how food intersects with language, culture, and history.

• Binding: Hardcover

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