Petits Propos Culinaires 125

$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. And thankfully, the pieces seem often to be chosen with an interest in good writing as well as good scholarship. In this issue: Barbara Santich examines the origins of bouillabaisse and its evolution from a very humble dish into a symbol of metropolitan and regional pride Phil Lyon discusses Marcel Boulestin’s transformation from failing cultural journalist into a renowned culinary authority on 1920s Britain Phil Iddison recalls the weekly market in Kavacık, a Turkish village, where he found a remarkable array of locally produced artisan foods Spencer J. Weinrich explores the enduring idea of “gastronomic irony,” in which a deceived diner is made complicit in his or her own pollution, whether moral or instinctual Nader Mehravari traces the history of the pomegranate and its significance in the Persian world Paul van Reyk, Jacqui Newling, and Alison Vincent reveal what may be the earliest Australian cookbook, published almost twenty years earlier than the previous candidate There are book reviews as well, and memorial notices for C. Anne Wilson and Joyce Molyneaux. Paperback. Black-and-white photographs.

• Binding: Hardcover

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