Petits Propos Culinaires 53

$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 1996: Transparent Pleasures — The Story of the Jelly: Part One - Peter Brears A Spicy Ice Cream - Jane Levi Two ‘New’ Eighteenth-Century Cookery Books - Gilly Lehmann Matzoth for Angels and Mortals - Sue Larkey Het of Atworth’s Christmas Pudding - Audrey Levy Further Musings on Syllabub, or Why Not ‘Jumble It a Pritie Whilte’ ? - Ivan Day As always, there are book reviews as well. Paperback. In English.

• Binding: Hardcover

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