Petits Propos Culinaires 74

$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: Life on Another Edge - Anthony Lyman-Dixon Three Poems - Yvonne Green A Natural History of the Ice Pudding - Ivan Day Celebrating a Hawaian Lu’au - Jeanelle Kam with Rachel Laudan Thomas Tryon’s ‘A Bill of Fare of Seventy Five Noble Dishes’ - Anne O’Connell Thomas Tyron’s A Bill of Fare Of Seventy five Noble Dishes of Excellent Food, far exceeding those made of Fish or Flesh, which Banquet I present to the Sons of Wisdom, or such as shall decline that depraved Custom of Eating Flesh and Blood - Anne O’Connell A Dutch Translation of Bartolomeo Scappi’s Opera - Jozeph Schildermans and Hilde Sels Food and Folklore in the United Arab Emirates - Philip Iddison Tante Evelyn’s Spinach Pie - Audrey Levy Junk Food, Junk Life? - Lynne Chatterton The Food of the Medieval Poor - Maria Moisà English Wines and Tipples In memorium for George Perry-Smith As always, there are book reviews as well. Paperback. In English.

• Binding: Hardcover

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