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