Petits Propos Culinaires 129
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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. It is familiarly known as PPC. The emphasis is on plain writing rather than jargon.
Among the articles in this issue:
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Philip Hyman on the special edition of the Michelin guide issued for American soldiers in 1944
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Phil Iddison on khbuz, a bread prepared by neighborhood bakeries in the United Arb Emirates
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Alessandra Pino on food in Gothic literature
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Blake Perkins on the Scottish aversion to pork
With book reviews and announcements of prizes, conferences, and other events of interest.
Paperback. Black-and-white photographs.
