Petits Propos Culinaires

Archivé depuis PPC 1 Archive complète

121 numéros

Petits Propos Culinaires is the pre-eminent food history magazine, started in 1980 by Alan Davidson, Elizabeth David, and other writers in food history, restaurants and enjoyment. Food experts contained within its covers in the 2020s include Peter Brears, who writes on Yorkshire baking and traditional foods from all around the United Kingdom, Mary-Anne Boermans, and Sally Grainger whose works on Roman cookery are well known. We look forward to publishing this journal well into the 2030s and beyond.

Dernier numéro

PPC 122 takes the reader from Margot la ravadeuse’s early life in a brothel, where she cut her teeth in the sex trade, seduced by a feast of ragout with wine as her introduction, as she gradually realised her fellow diners are sex workers. The meal descends to a drunken brawl. As a palate cleanser, Nader Mehravari gives us the refreshingly sour taste of Persian yogurt. PPC 122 is a cornucopia of culinary information that would take a lifetime to gather; savour it all in the comfort of your home.

Sujets: Environmental, Food History, Hobby, Lifestyle

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Petits Propos Culinaires is the pre-eminent food history magazine, started in 1980 by Alan Davidson, Elizabeth David, and other writers in food history, restaurants and enjoyment. Food experts contained within its covers in the 2020s include Peter Brears, who writes on Yorkshire baking and traditional foods from all around the United Kingdom, Mary-Anne Boermans, and Sally Grainger whose works on Roman cookery are well known. We look forward to publishing this journal well into the 2030s and beyond.

  • Premier numéro: PPC 1
  • Dernier numéro: PPC 122
  • Nombre de numéros: 121
  • Publié: Pas fixé