Petits Propos Culinaires 119
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"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""
