Petits Propos Culinaires 83

$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: A Bread Oven in New Zealand Do We Know How to be Green? - Tom Jaine Cooking Pom - Karin Vaneker Dining at King’s College in the Fifteenth Century - François Soyer Recipes for ‘Turnesole’ in Sloane MS 122 - Constance B. Hieatt and Brenda M.Hosington Eating Authenticity: M.F.K.Fisher and American Visions of France - Benjamin S.Buckland A New Approach to Roman Fish Sauce - Sally Grainger In memoriums for Karen Hess and Alice Arndt Paperback. In English

• Binding: Hardcover

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