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Food & History (FOOD 11.1)

Food & History - 11.1 (2013)

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VI+272 p., 8 b/w ill., 170 x 240 mm, 2013
ISBN: 978-2-503-54358-1
Languages: English, French
PaperbackPaperback
The publication is available.The publication is available.
Retail price: EUR 57,00 excl. tax
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Online content: http://www.brepolsonline.net/toc/food/11/1
Table of Contents

Meals in Medieval Korea

Yeon-Sik Chung

Fish of the Fields: Aubergines in the Ottoman Period

Priscilla Mary Isin

Making Waterfowl Safe to Eat: Medical Opinion and the Science of Transforming Hurtful Nature in Early Seventeenth-century England

Paul Lloyd

Mountain Food or the Common Ground of Milk and Coca: On the Relationship between Alpine and Andean Landscapes and Food in Literature

Martina Kopf

Das elektrische Kochen – Die vollelektrische Küche als Leitbild moderner Haushaltsführung

Sonja Petersen

Carin Boalt and her 27,000 Meals

Marianne Pipping Ekström

Ready-Made Meals and Cultural Values in the Netherlands, 1950-1970

Jon Verriet

À table: an exploration of the uses of food in Jean Renoir's La Grande Illusion, 1937

Carmel O’Reilly

‘In der Not frißt der Teufel Fliegen’: Hitler, homnivore

Tristan Landry

‘There is no such thing as Dian cuisine!’ Food and local identity in urban Southwest China

Jacob A. Klein

 

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

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