LES CLASSIQUES / CLASSICS
C. Levi-Strauss, Le triangle culinaire (1965)
ETUDES / ARTICLES
S. Weingarten, The debate about ancient tracta :
evidence from the Talmud - S. J.R. Ellis, The Pompeian Bar
: archaeology and the role of food and drink outlets in an ancient
community - M. Giagnacovo, Una tavola privilegiata : i
consumi alimentari di un'azienda toscana attiva in Avignone alla
fine del Trecento attraverso la documentazione contabile - M.
de Los Angeles Perez Samper, La comida escrita en la Espana del
siglo de Oro - P. Scholliers, Anonymous cooks and waiters.
Labour market and professional status of restaurant, café
and hotel personnel in Brussels, 1840s - 1900s - A. Capatti,
La nascita delle associazioni vegetariane in Italia - A.
Stanziani, La mesure de la qualité du vin en France,
1871-1914 - D. Nourisson, Manger à l'école:
une histoire morale - A. Clément, Nourrir le Tiers
Monde. La résurgence d'un débat
ARCHIVES ORALES / ORAL ARCHIVES
C. Marion, Entretien avec le chef Jean Bardet
MATERIAUX / MATERIALS
M.-L. Baya, Sources for the study of food history in Western
Sahara - J. Farkas, The role of Prasadam in Acculturation
in the Hungarian Krishna Conscious community
COMPTES RENDUS / REVIEW ARTICLES