Petits Propos Culinaires 45

$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 1993: Meals and Mealtimes: Then and Now - C. Anne Wilson Kentish Food, or Food of Kent - Dr Annie Hood Cooking Potatoes in the North of England: a Rare Document of 1796 - Roy Shipperbottom The Continuing Saga of Tea Soup - Chris Hilton An Experiment in Bronze Age Cooking: The Fulacht Fiadh, Castlemary 1993 - Diarmuid A. O’Drisceoil As always, there are book reviews as well. Paperback.

• Binding: Hardcover

Found via Rare Books Intel, a search across rare-book dealers, auction houses and marketplaces worldwide.