Petits Propos Culinaires 114

$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: Bridget Ann Henish on the use and sourcing of paper in pre-industrial English kitchens Philip Hyman on Jules Maincave, who first translated the ideals of the Futurist movement into cooking Angelia Jianu on the differences between polenta and mămăligă and why one caught the imagination of Western Europeans Gary Gillman on butter tarts Sarah Benjamin on cookbook author Maria Rundell and her long-running court case against publisher John Murray Book reviews take a sabbatical in this issue, with a promise that they will indeed return Paperback. "

• Binding: Hardcover

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