Petits Propos Culinaires 88

$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: Almonds Along the Silk Road – The Exchange and Adaptation of Ideas from West to East- Ken Albala Learning French in a Late Thirteenth-Century English Bakehouse - William Sayers The Great Fig Hunt, Part 1 - Alastair Bland The Education of a Gastronome: Brillat-Savarin. – The nouvelle cuisine, Enlightenment and Revolution Giles MacDonogh The Savagnin grape, vin jaune, vin de paille, all from the Jura Gilly Lehmann Cotognoaceto - Philip Iddison Fish - Lynne Chatterton Review Article: The Opera of Bartolomeo Scappi (1570), L’arte e prudenza d’un maestro cuoco : translated with commentary by Terence Scully Gillian Riley As always, there are book reviews as well. Paperback. In English.

• Binding: Hardcover

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