Petits Propos Culinaires 119

$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: Susanne Belovari on Viennese cuisine before Hitler Blake Perkins on Cockneys, their slang, and the kitchen Andrew Dalby on the name and taste of Indo-European mead William Sayers on the etymology of the word ""mushroom"" There are book reviews as well. Paperback. Black-and-white photographs; line drawings."

• Binding: Hardcover

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