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Food & History (FOOD 2.2)

Food & History - 2.2 (2004)

240 p., 10 b/w ill., 170 x 240 mm, 2005
ISBN: 978-2-503-51550-2
Languages: English, French
PaperbackPaperback
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Retail price: EUR 57,00 excl. tax
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Online content: http://www.brepolsonline.net/toc/food/2/2

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

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

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