Petits Propos Culinaires 51

$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 1997: News from the Editors: The Oxford Symposium and the Sophie Coe Memorial Prize Viper Soup, Viper Broth, Viper Wine - Jennifer Stead ‘Nondescript Gallimaufries’ or Sophisticated Spicings? A Revaluation of Mediaeval Cuisine - Barbara Santich By the Baths of Caracalla: A Major Resource for Food Historians Unveiled - Alan Davidson Trifling Points - Various contributors The Chekich in England - Peter Brears Zukanda and Other Delicacies: haute cuisine in the days of the Hammurabi - Eveline J van der Steen Rau Ram - Dr Robert Bond Bookish Comments from the Chateau du Fey - Anne Willan Mark Cherniavsky As always, there are book reviews as well. Paperback.

• Binding: Hardcover

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