Petits Propos Culinaires 35

$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 1990: Romania: Cooking, Literature and Politics — a cookbook from Moldova, 1841 - Henry Notaker Buddhist Attitudes towards Food: aspects of tradition practice in South-East Asia - Anthony Christie Dibs, Dabs, Lemons and Love Hearts: an investigation into sherbet sweets - Laura Mason The Fifth Symposium of Australian Gastronomy: Adelaide, March 1990 - Barbara Santich Homer Reflects on Hospitality - Elizabeth Minchin A Treasury of Cakes: items from the ‘Lady Gomme archive’ - by kindness of David Holbrook As always, there are book reviews as well. Paperback.

• Binding: Hardcover

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