Petits Propos Culinaires 44

$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 August 1993. Meg Dods: a character and a cookery book - Rose Arnold Medieval Cookery and Medicine - Terence Scully ‘The Ultimate Anchovy’ and Tea Soup - Chris Hiltony Yule-Doos, Pop-Ladies and Pig-Hogs - Peter Brears The Mushroom-Growing Termites of Uganda - Arthur French ‘Wah-To-Yah’ : a teenager’s reports about food on the Taos trail, 1846-7 - Johan Mathiesen Street Foods in Germany - Dr Erich Liick As always, there are book reviews as well. Paperback.

• Binding: Hardcover

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