Petits Propos Culinaires 68

$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: Profit for All: Modest Proposals for a Fatter Future - Andrew Jefford Eating à l’Ancienne, the Lesson of Galen - John Wilkins Plagarisms and Originality – Diffusionism in the Study of the History of Cookery - Stephen Mennell The Origin of French Fries - Karen Hess A Modern History of British Eggs - Martin Orbach Grande Cuisine in the Philippines - Doreen G. Fernandez, Ambeth R. Ocampo Bread in the Wilderness - Angela Heuzenroder As always, there are book reviews as well. Paperback. In English.

• Binding: Hardcover

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