Petits Propos Culinaires 76

$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: Antarctic Cooking - Gerard Baker Jacob Boehme and the Foundations of a Vegetarian Food Ideology - Ken Albala Drunkards, Belly-Gods Servants of the Paunch: Food References in Florio’s Translation of The Decameron - Eden Rain and David Waiddon A Marlin’s Tale - Lisa Curtis A Neuroanatomy of Flavour - G. Neil Martin English Portable Soup Receipts ca. 1600 1750 - David Potter La Gastronomie, the second canto - Joseph Berchoux William Lawson, a Covert Hermetic? - Anthony Lyman-Dixon An Inventory from the Abbey of Coggeshall, 1295 - Peter Weinrich Italian Figs - Peter Weinrich This issue also serves as an index of articles for issues 66-75 As always, there are book reviews as well. Paperback. In English.

• Binding: Hardcover

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