Journal Food & History , vol. 5.2

Food & History - 5.2 (2007)

  • Pages: 324 p.
  • Size:170 x 240 mm
  • Illustrations:10 b/w
  • Language(s):English, French
  • Publication Year:2008


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  • ISBN: 978-2-503-52322-4
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    Summary

    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 20th 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