Petits Propos Culinaires 101

$20 · Offered by Kitchen Arts & Letters

Some of the world’s most adventurous food historians contribute to this thrice-yearly journal of articles, book reviews, and excerpts from works in progress. And thankfully, the pieces seem to be chosen with an interest in good writing as well as good scholarship. In this issue: Peter Brears write about o ne of the Earliest English Jelly Moulds A history of Early Steam Kitchens Patricia Bixler Reber Di Murrell, A former canal boat operator, on moving limes and lime parts for the company that created the cocktail staple Rose's Lime Juice Blake Perkins evokes George Orwell to defend the often maligned cuisine of England Patricia Tomé writes about the iliterative body and the intersections of Sex and Hunger in their essay Cuba Hunger Force: Women’s Bodies to the Rescue David Thomson takes a look at the complicated life of Alexis Soyer William Sayers discusses Eastern Dishes in Late 17th century Britain Book reviews included Softcover. In English.

• Binding: Hardcover

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