Petits Propos Culinaires 127

$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: Carrie Blough explores the eighteenth-century “Receipt Book of Cookery” compiled by Hannah Bloomfield, the wife of an American Revolutionary War General Nader Mehravari examines the role of the pomegranate in the Persianate culinary world Blake Perkins takes a fresh look at Elizabeth David’s Spices, Salts, and Aromatics in the English Kitchen and thus at David’s critics and fans Mary-Anne Boermans reveals the complexity of boxty, an Irish potato dish with many name variants and methods of preparation As always, there are book reviews as well. Paperback. In English.

• Binding: Hardcover

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