Food & History - 5.2 (2007)

Hebrew Food Studies / Etudes sur l’alimentation juive

Efraim Lev & Uri Mayer-Chissick, “A covenant of salt”:  Salt as a major food preservative in the historical Land of Israel

Susan Weingarten, Food in Roman Palestine: ancient sources and modern research

French Food Studies / Etudes sur l’alimentation en France

Olivier Leplatre, “Un doux repas”. Politique de l’alimentation chez Fénelon

Matthieu Brejon de Lavergnée, Alimentation populaire et secours charitables. L’exemple parisien (1840-1870)

German & Scandinavian Food Studies / Etudes sur l’alimentation en Allemagne et dans les pays scandinaves

Ole Hyldtoft, Food as Social Markers: A Copenhagen Hospital 1800

Barbara Orland, Bad Habits and Liquid Pleasures. Milk and the Alcohol Abstinence Movement in late 19th Century Germany

Oskar Broberg, To Do Business, to Practise Ethics, and to Produce Knowledge: The Construction of ‘Organic Milk’ in Sweden in the late 20^th Century

American Food Studies / Etudes sur l’alimentation aux Etats-Unis

Kelly Erby, Worthy of Respect: Black Waiters in Boston before the Civil War

Laresh Jayasanker, Indian Restaurants in San Francisco and America: A Case Study in Translating Diversity, 1965-2005

Dossier: Food Quality / La qualité alimentaire

Jérôme Bourdieu, Martin Bruegel, Peter Atkins, “That elusive feature of food consumption:” Historical perspectives on food quality, a review and some proposals

Alberto Grandi, Managing a natural ressource: the Mantova fish market in modern times

Vera Hierholzer, Searching for the Best Standard: Different Strategies of Food Regulation during German Industrialization

Review articles / Comptes rendus