Petits Propos Culinaires 50

$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. What Was the Old Woman Doing? - Gillian Riley Whims and Fancies of a Trifle-lover - Helen J. Saberi Preserved Lemons - Charles Perry Winter Comforts: Cooking Scenes in Medieval Calendars - Bridget Ann Henisch Some Thoughts on the Classic French Chocolate Mousse - Audrey Levy From Quarter-deck to Cooking Pot - Michael D. Coe and Ernesto Vitetti The Denby Dale Pie - Laura Mason On Long-cooked Eggs - Harold McGee Welsh Cookery Books - R. Elwyn Hughes Hell Upon Earth, or The Joys of Viper Soup - Simon Varey As always, there are book reviews as well.

• Binding: Hardcover

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