Petits Propos Culinaires 26

$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. In these early issues you are able to see food studies begin to establish itself as a discipline as the tenor of reviews evolve, and calls for contributors and conferences proliferate. Among the articles in this issue from July 1987: Eating Mushrooms in Yunnan - Thomas Flögel Third Symposium of Australian Gastronomy - Barbara Santich The Banquet of Philoxenus - Andrew Dalby Lifting the Lid on the Patent Conjurer - William Woys Weaver Calling the Kettle a Pot - Lynne Howard Frazer The Sals of the Infidels - Charles Perry Elder: ‘A Good Udder to Dinner’ - Lynda Brown On Swans, Cranes and Herons, Part 3: Herons - Joop Witteveen Index to PPC 16-25 As always, there are book reviews as well. Paperback.

• Binding: Hardcover

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