Petits Propos Culinaires 89

$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.R.T Kemasang asks if Slurping is Uncooth Maria Hnaraki discusses Big Fat Greek breads Sue Larkey ponders a remenite Kitchen In memoriam for Alan Scott and Keith Floyd As always, there are book reviews as well

• Binding: Hardcover

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