Petits Propos Culinaires 31

$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 March 1989: Bushaq of Shiraz: Poet, Parasite and Gastronome - Ayla Aygar Food in Festivity: The Fourth Symposium of Australian Gastronomy - Barbara Santich Isfidhabaj, Blancmanger and No Almonds - Charles Perry Inca Food: Vegetable - Sophie Coe Among the Yoruba Mushroom-Eaters - Esther Balogh As always, there are book reviews as well. Paperback.

• Binding: Hardcover

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