Petits Propos Culinaires 118

"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: Peter Brears reveals the meticulous research that went into restoring the kitchens of a 19th-century passenger ship Vicky Hayward discusses a popular 18th-century Spanish cookbook written by a cook from a Franciscan friary Malcom Thick reconstructs 'portable soup,' sold by English taverns and shops for reconstituting at home and a staple of seafaring voyages There are book reviews as well. Paperback. Black-and-white photographs; line drawings."