Petits Propos Culinaires 49

$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 May 1995. Formulae Most Secret: Fragments of the History of the Pear - Ian Jackson A Spicy Mystery, Part Three: Bois de Panama, the Verdict from Kew - Anissa Helou Written in Sugar: the Phenomenology of Rock - Laura Mason Poffertjes (aka Bollebuisjes) - Joop Witteveen Dock Pudding — A Documentary History - Jennifer Stead No Other Place Like Smith’s - Donna McDonald Ethiopia — A Culinary Profile - Charles Perry Where are the Pouting Nibblers of Yesteryear? or, What Happened to Boudoir Biscuits? - Helen J. Saberi Stewkey Blues - Roy Shipperbottom As always, there are book reviews as well. Paperback.

• Binding: Hardcover

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