Petits Propos Culinaires 33

$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 1989: Significant cheminots: a detail of food history from Madame Bovary - Rose Arnold Truffles and Morels in 18th century recipes - Alan Davidson Ma’muniyya East and West - Maxime Rodinson, translation by Barbara Inskip King Mutton - Joshua Finkel Christmas in Majorca - Elizabeth Carter As always, there are book reviews as well. Paperback.

• Binding: Hardcover

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