Hebrew Food Studies / Etudes sur l’alimentation
juive
Efraim Lev & Uri Mayer-Chissick, “A covenant of
salt”: Salt as a major food preservative in the
historical Land of Israel
Susan Weingarten, Food in Roman Palestine: ancient sources
and modern research
French Food Studies / Etudes sur l’alimentation en
France
Olivier Leplatre, “Un doux repas”. Politique de
l’alimentation chez Fénelon
Matthieu Brejon de Lavergnée, Alimentation populaire
et secours charitables. L’exemple parisien
(1840-1870)
German & Scandinavian Food Studies / Etudes sur
l’alimentation en Allemagne et dans les pays
scandinaves
Ole Hyldtoft, Food as Social Markers: A Copenhagen Hospital
1800
Barbara Orland, Bad Habits and Liquid Pleasures. Milk and
the Alcohol Abstinence Movement in late 19th Century
Germany
Oskar Broberg, To Do Business, to Practise Ethics, and to
Produce Knowledge: The Construction of ‘Organic Milk’
in Sweden in the late 20th Century
American Food Studies / Etudes sur l’alimentation
aux Etats-Unis
Kelly Erby, Worthy of Respect: Black Waiters in Boston
before the Civil War
Laresh Jayasanker, Indian Restaurants in San Francisco and
America: A Case Study in Translating Diversity, 1965-2005
Dossier: Food Quality / La qualité
alimentaire
Jérôme Bourdieu, Martin Bruegel, Peter Atkins,
“That elusive feature of food consumption:”
Historical perspectives on food quality, a review and some
proposals
Alberto Grandi, Managing a natural ressource: the Mantova
fish market in modern times
Vera Hierholzer, Searching for the Best Standard: Different
Strategies of Food Regulation during German
Industrialization
Review articles / Comptes rendus