Food & History - 17:2 (2019)

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
Anna CHARALAMBIDOU

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

Varia

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
Andrea MARASCHI

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