Petits Propos Culinaires 113

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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 rath er than jargon. Among the articles in this issue: Karl-Heinz Wüstner on From Furniture to Food Paul Cleave on Travels with the Colonel Paul Cohen on Vinous Temporalities Peter Hertzman on Chopping: A Concept from the Past Reginald Smith on From Alegar to Sarson's: A History of Malt Vinegar William Sayers on Middle English Hame, Anglo-French Estele: 'Wooden Collar-Parts for a Draught Horse' As always, there are book reviews as well. Paperback. Show more