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Food & History (FOOD 16.2)

Food & History - 16:2 (2018)
Food and Art in the Nineteenth Century: Entanglements, Identities, Interpretations

12 b/w ill. + 17 colour ill., 170 x 244 mm, 2019
ISBN: 978-2-503-57839-2
Languages: English
PaperbackPaperback
The publication is in production.The publication is in production. (12/2019)
Retail price: EUR 74,50 excl. tax
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Table of Contents

Food and Art in the NineteenthCentury: Entanglements, Identities, Interpretations
Ulrike MÜLLER, Allison DEUTSCH, Leen BEYERS, Ilja VAN DAMME 

Restorative Meals: Naturalism, Markets, and France’s Regeneration 1872-1885
Andrew ESCHELBACHER 

“Acknowledged as with one heart and voice by the whole American people”: Depictions of Thanksgiving in Post-Civil War American Visual Culture
Ekaterini KEPETZIS

“Those Truly Augean Stables”: International Visions of Chicago’s Packingtown
Emily MORGAN 

L'art publicitaire source d'énergies. Vendre la cuisine au gaz et la cuisine électrique par l'affiche, des années 1890 aux années 1930
Jean-Pierre WILLIOT 

Mind your Manners: The Role of Etiquette Advice in Nineteenth-Century American Still-Life Paintings of Food
Shana KLEIN 

Book Reviews / Comptes rendus

Jacques ATTALI, Histoires de l’alimentation (Paris, Fayard, 2019)
Emile Heynemann 

Berthold LAUFER, Sino-Iranica: China and Ancient Iran. Commodities and Cultural Exchange from 1000 BC to Medieval Times (London/New York: I. B. Tauris, 2018)
Hang Lin 

Priscilla Mary IŞIN, Bountiful Empire: A History of Ottoman Cuisine (London: Reaktion Books, 2018)
Nicolas Trépanier 

Christopher KISSANE, Food, Religion and Communities in Early Modern Europe (London/New York: Bloomsbury Academic, 2018)
Jillian Williams

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

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