Petits Propos Culinaires 57

$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 change, and calls for contributors and conferences proliferate. Among the articles in this issue from 1997: Aphrodisiacs, Part One - Alan Davidson A Study of The Compleat Confectioner by Hannah Glasse, Part Two - Fiona Lucraft … off the Back of the Lorry - Alan Davidson and Harriet Jaine Food in Persia in the 17th Century - Sir John Chardin What I’ve Been Reading Recently: Casanova, a Sensible Man - Tom Jaine As always, there are book reviews as well.

• Binding: Hardcover

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