Petits Propos Culinaires 72

$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: Eating out in Kabul - Helen Saberi Eating out in Ulaan Baatar - Alex Lewis, Jargal Jamsranjav Dorj Isheekhnu Canadian Cookbooks (1825-1949): In the Heart of the Home - Elizabeth Driver L’omelette au thon - Patience Gray Icy Cream - David Potter Elim d’Avigdoi; Victorian Gourmet - Brigid Allen The Wusla that was a Wasf - Charles Perry William Banting: The Father of the Low-Carbohydrate Diet - Barry Groves Imitation Food Then and Now - Melitta Weiss Adamson As always, there are book reviews as well Paperback. In English.

• Binding: Hardcover

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