Food & History - 12.1 (2014)
View publication
Journal
Food & History, vol. 12.3
Food & History - 12.3 (2014)
- Pages: vi + 158 p.
- Size:170 x 244 mm
- Illustrations:23 b/w
- Language(s):English, French
- Publication Year:2016
- € 48,00 EXCL. VAT RETAIL PRICE
- ISBN: 978-2-503-55028-2
- Paperback
- Out of Print
- E-journal
- Available
Subject(s)
TABLE OF CONTENTS
PREPARING FOOD: COOKS, UTENSILS AND PREPARATIONS
Luca PEYRONEL, Agnese VACCA & Claudia WACHTER-SARKADY, Food and Drink preparation at Ebla, Syria. New data from the Royal Palace G (c.2450–2300 BC)
Francesca BALOSSI RESTELLI & Lucia MORI, Bread, baking moulds and related cooking techniques in the Ancient Near East
Nadège GAUFFRE FAYOLLE, Mieux connaître les carrières et les fonctions du personnel des cuisines princières. Le cuisinier Maître Chiquart à la cour de Savoie sous Amédée VIII (1391-1439)
LITERARY SOURCES, FOOD AND DRINKING HABITS
Ewa SKWARA, The Function of Food in Roman Comedy. The example of Terence
Paulina KOMAR, The Consumption of Aegean wines in Roman Tyrrhenian Italy: between literary and archaeological evidence
Matthieu LECOUTRE, “Sac à vin infâme, tu ne bouges du cabaret” ! Critiques morales de l’ivresse dans la France moderne (XVIe-XVIIIe siècle)
