Petits Propos Culinaires 65

$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. Among the articles in this issue: Some Notes on Edward Kidder - David Potter Danish Cookery Books 1616–1800 - Henry Notaker Mastic for Beginners - Andrew Dalby Maria Dembinska: Food Historian of the Polish Middle Ages - William Woys Weaver The Islands Compared to a Feast - Sara Hudston Peanut Butter: A Vegetarian Food that went Awry - Andrew F. Smith Stepping out with Microwaves - Lewis Napleton Review Article: Fifteenth-century Neapolitan Recipes - Barbara Santich Sherlock Holmes—A Trifling Matter, or The Case of the Twisted Reference - Ann Semple As always, there are book reviews as well.

• Binding: Hardcover

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