Skip Navigation Links
Food & History (FOOD 2.1)

Food & History - 2.1 (2004)

316 p., 170 x 240 mm, 2004
ISBN: 978-2-503-51549-6
Languages: English, French
PaperbackPaperback
The publication is no longer available.The publication is no longer available.
Retail price: EUR 57,00 excl. tax
How to order?
Online content: http://www.brepolsonline.net/toc/food/2/1

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

Interest Classification:
Medieval & Renaissance History (c.400-1500)
Medieval European history (400-1500) : main subdisciplines
Social & economic history

Privacy Policy - Terms and Conditions © 2017 Brepols Publishers NV/SA - All Rights Reserved