Petits Propos Culinaires 30

$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 November 1988: The Turkish Crescent and the Danish Pastry - Birgit Siesby Southeast Asian Herbs and Spices in California - Robert E. Bond Chekhov on Food - Jean Redwood A Leg of Lamb, and Thou… - Ayla Algar A Discovery at the Vatican — the first Italian treatise on the art of the scalco (head steward) - Claudio Benporat Glimpses into old Turkish Kitchens - Dr Turgut Kut As always, there are book reviews as well. Paperback.

• Binding: Hardcover

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