Petits Propos Culinaires 84

$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: Grandma Chong Kwan’s Salmi and other Stories - Donna McDonald Cooking and Eating London an Ali Cia Urbanophagy Ceremony Commissioned by L.I.F.T. - Alicia Ríos and Simon Cohen Early Foods on the Canary Island of La Palma - Cecilia Hosinsky The Origins and Early History of the Doughnut - Brian Brivati A Daily Bread – Prepared but Once a Year - Soultana Maria Valamoti and Stella Anastasaki Jambalaya by Any Other Name - Andrew Sigal Living History: Cooking and Fire - Caroline Yeldham As always, there are book reviews as well. In English. Paperback.

• Binding: Hardcover

Found via Rare Books Intel, a search across rare-book dealers, auction houses and marketplaces worldwide.