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Food & History (FOOD 16.1)

Food & History - 16:1 (2018)
Social and Political Contexts / Société et politique

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VI+155 p., 170 x 244 mm, 2019
ISBN: 978-2-503-57838-5
Languages: English, French
PaperbackPaperback
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Retail price: EUR 74,50 excl. tax
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Online content: https://www.brepolsonline.net/toc/food/2018/16/1
Table of Contents

Meat in the Urban Markets of the Medieval Maghrib and al-Andalus: Production, Exchange, and Consumption
Marianne Brisville 

Discipline alimentaire et morale monastique à l’âge classique. Approches casuistiques de l’observance du jeûne et de l’abstinence en milieu régulier (XVIIe-XVIIIe siècles)
Sylvio Hermann De Franceschi 

Aux limites de l’hérésie et de la magie : l’ordalie du pain et du fromage
Andrea Maraschi et Francesca Tasca 

Strengthening the Gut for Self-Governance: the “Whig Diet” and its Critics in Antebellum America
Molly S. Laas 

Culinary Colonialism: The Case of the Comcáac (Seris) of Sonora
Lasse Hölck            

Home Cooking from a “Slavery” to a “Right”. The Impact of State Socialist Feminism on Domestic Cooking Practices in Bulgaria
Albena Shkodrova 

Book reviews / Comptes rendus 

Lieke VAN DEINSEN, Beatrijs VANACKER and Inger LEEMANS, “Taste & Smell in the Eighteenth Century”, De Achttiende eeuw, vol. 48, nos 1-2 (2016)
Harald Deceulaer 

Eugène BRIFFAULT, Paris à Table 1846, trans. and edited by J. WEINTRAUB. Foreword by David Downie (Oxford: Oxford University Press, 2018)
Rachel Rich

Olivier DE MARET, Of Migrants and Meanings: Italians and Their Food Businesses in Brussels, 1876-1914. European Food Issues, Book 8 (Brussels: Peter Lang, 2016)
Carol Helstosky

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

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