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.
PPC 121 will have you reaching for your cooking pots and encyclopaedias at the same time.
We have Utku Can Topçu writing on the origins of blancmange, comparing it to historical recipes for white chicken savoury dishes, some mentioned in Apicius where they are name checked as ciborium album. Then the milk pudding tavukgöğsü, Turkish milk pudding made with chicken breast, and also medieval versions of blancmange using almond milk, almost as fashionable as in the twenty first century. Blake Perkins tells us about the London Tavern, which set the pattern for a new kind of tavern that dominated the social and cultural life of the metropolis until the middle of the nineteenth century. So we are at the same time, a food history cornucopia and a trove of information that is completely relevant to present day food trends.