Food & History - 2.1 (2004)

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