LES CLASSIQUES / CLASSICS
N. Elias (†), On the Eating of Meat (1978), with an
introduction by S. Mennell
ETUDES / ARTICLES
K. Seetah, Meat in History - The Butchery Trade in the
Romano-Britisch Period - M. Marin, From al-Andalus to
Spain: Arab Traces in Spanish Cooking - O. Levasseur et J.-C.
Fichou, Pêcheurs contre "Marsouins" et "Belougas"
(XVI-XIXème siècles) - A. den Hartog, The
Changing Place of Vegetables in Dutch Food Culture: the Role of
Marketing and Nutritional Sciences 1850-1990 - M. Bruegel,
Alimentary Identities, Nutritional Advice, and the Uses of
History - U. Thoms, Learning from America? The Travels of
German Nutritional Scientists to the USA in the Context of the
Technical Assistance Program of the Mutual Security Agency and its
Consequences for the West German Nutritional Policy - Y.
Segers, Nutrition and Living Standards in Industrializing
Belgium (1846-1913) - A. van Otterloo, Culinary Historian
Alan Davidson receives Erasmus Prize 2003 - S. Mennell,
Alan Davidson: Some Personal Memories and an Unacknowledged
Dispute
MATERIAUX / MATERIALS
J. Swinnen, Signs that trigger a Poetic Response
TRAVAUX EN COURS / WORK IN PROGRESS
O. Longo, The Fairness of the Farm. Food, Ecology and Ethics
in Ancient Greece - F. Pucci Donati, Dieta e calendari
nell'Occidente latino altomedievale
COMPTES RENDUS / REVIEW ARTICLES