Food & History - 10.2 (2012)
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Journal
Food & History, vol. 4.1
Food & History - 4.1 (2006)
- Pages: 347 p.
- Size:170 x 240 mm
- Language(s):English, French
- Publication Year:2007
- € 57,00 EXCL. VAT RETAIL PRICE
- ISBN: 978-2-503-51906-7
- Paperback
- Out of Print
- E-journal
- Available
Subject(s)
Review(s)
Bruno Laurioux in Médiévales: Langue, Textes, Histoire. 47 (2004), pp. 184-185.
Summary
Food & History is the journal of the Institut Européen d’Histoire de l’Alimentation (IEHA). It is the first journal in Europe, both in its vocation and concept, specialized in the specific field of food history. Food & History aims at presenting, promoting and diffusing research that focuses on alimentation from an historical perspective. The journal studies food history from different points of view. It embraces aspects of social, economical, religious, political and cultural history. It deals at the same time with questions of consumption, production and distribution, alimentation practices, medical aspects, culinary practices, gastronomy and restaurants.
B. LAURIOUX, Alimentation de cour, alimentation à la cour au Moyen Âge : nouvelles orientations de recherche.
A. GAUTIER, Palais, itinéraires et fêtes alimentaires des rois anglo-saxons aux Xe et XIe siècles.
B. LAURIOUX, Pour une approche qualitative des comptes alimentaires : cour de France et cour de Rome à la fin du Moyen Âge.
Y. MOREL, Les banquets à la cour de Bourgogne au XVe siècle : Récits des chroniqueurs et données des comptes.
ETUDES / ARTICLES :
F. PUCCI DONATI, Dietetica e cucina nel Regimen Sanitatis di Maino de’ Maineri.
T. MANSOURI, Transport et consommation de la glace en Egypte au temps des Mamelouks.
D. CALUWE, The use of drinking vessels in the context of dining and communal meals. Some preliminary thoughts drawn on archaeological evidence from medieval and post-medieval periods in Flanders and the Duchy of Brabant (Belgium).
M. BADET, Piero di Cosimo : D’une iconographie à l’autre. Rapt, repas de noce et pique-nique pour l’Enlèvement d’Hippodamie.
S. QUILLEY, H. BEYNON, From Andean Weed to Culinary Staple: The Assimilation of the Tomato into Anglo-American Economy and Culture.
J.-C. FICHOU, Les Comités de Propagande en faveur de la consommation de poisson pendant l’entre-deux-guerres (1918 - 1939).
A.-L. MATALAS, Dietary patterns in pre-World War II Greece. Disparities within peasant and urban foodways.
M. DEL CARMEN, S. PALMER, El estatuto del cocinero : su evolución en el tiempo.
MATERIAUX / MATERIALS :
D. DE VOOGH, Culinary Networks at the Brussels Court in the Nineteenth Century.
COMPTES RENDUS / REVIEW ARTICLES
