Petits Propos Culinaires 91

$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: Deller’s Cafés by Paul Cleave The Cherry Tree by Jenny Kingsley Everything but the Squeal – How the Pig Supported Life in Lincolnshire by Eric Phipps The Question of Dog Meat by A.R.T. Kemasang The Turkish Table: Seasoned with Humour by Priscilla Mary Işın Chowder: Origin and Early History of the Name by William Sayers The Workers’ Reward at Middleton Hall 1567 by Mark Dawson The Eighteenth-century Recipe Book of Sarah St John by Malcolm Thick In memoriam for Jane Davidson As Always, there are book reviews as well.

• Binding: Hardcover

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