Petits Propos Culinaires 81

$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: Open-mouthed food poems Desert Bread - Glare Pawley Comme Lard es Pois ‘Like Pork and Beans’, Middle-French Proverbs with Reference to Food - Terence Scully Bludgeon at the Banquet - Anthony Lyman-Dixon The Pineapple in England - Sandra Sherman Twenty-first Century Artisans - Bronwen E. Bromberger The Origins of the Sidecar - Jill McDonough As Always, there are book reviews as well. Paperback. In English.

• Binding: Hardcover

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