Petits Propos Culinaires 126

$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: Peter Brears on Black Pudding Turkey in the ’80s: A Food Memoir by Phil Iddison Cooking Further Defined by Peter Hertzmann Another Author Driven by Desperation: The Elusive Malinda Russell and her Domestic Cook book by Blake Perkins Towards a Reassessment of Plato in Food Studies by John Wilkins As always, there are book reviews as well Paperback.

• Binding: Hardcover

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