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Food & History (FOOD 17.2)

Food & History - 17:2 (2019)
Consuming Authenticities / Consommer l’authentique

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281 p., 178 x 254 mm, 2020
ISBN: 978-2-503-58264-1
Languages: English
The publication is available.The publication is available.
Retail price: EUR 77,00 excl. tax
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Table of Contents

Consuming Authenticities: Time, Place and the Past in the Construction of “Authentic” Foods and Drinks
Deborah TONER 

“Good People Make Good Cider”: Crafting Culinary Heritage in Wales and the Welsh Marches
Emma-Jayne ABBOTS 

Tradition, Authenticity and Expertise in and through Cypriot Easter Flaounes

Mexico’s National Drinks: Pulque, Tequila and the Temporalities of Authenticity
Deborah TONER

Seasoning, Time and Authenticity in Manuel Querino’s A Arte Culinária na Bahia
Ana Margarida Dias MARTINS


Les banquets des collèges romains en Occident sous le principat
Christophe HUGONIOT

The Impact of Christianization on Identity-Marking Foods in the Medieval North: Between Pagan Survivals, New Dietary Restrictions, and Magic Practice

Packaging Inner Peace: A Sociohistorical Exploration of Nerve Food in Great Britain
Lauren O’HAGAN

What did Sephardic Jews Eat? Myth, Memory, and Reality
Aviva BEN-UR and Jessica HAMMERMAN

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

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