Food & History - 8.1 (2010)

TABLE OF CONTENTS/SOMMAIRE

PREHISTORICAL AND ANCIENT FOOD STUDIES / ÉTUDES

SUR L’ALIMENTATION PRÉHISTORIQUE ET ANTIQUE

From Domestication Histories to Regional Prehistory: Using Plants to Re-evaluate Early and Mid-Holocene Interaction between New Guinea and Southeast Asia

Tim Denham

À la table des dieux en Grèce ancienne

Edoarda Barra-Salzédo

MEDIEVAL, EARLY MODERN, AND MODERN FOOD STUDIES /

ÉTUDES SUR L’ALIMENTATION MEDIÉVALE ET MODERNE

Medieval Hanukkah Traditions: Jewish Festive Foods in their European Contexts

Susan Weingarten

Consumption of Meat in Western European Cities during the Late Middle Ages: A Comparative Study

Ramón A. Banegas López

The Levitico, or How to Feed a Hundred Jesuits

David Gentilcore

History and Mythology of Polish Vodka: 1270-2007

Scott Simpson

The Invention of Nutrients – William Prout, Digestion and Alimentary Substances in the 1820s

Barbara Orland

CONTEMPORARY FOOD STUDIES / ÉTUDES SUR

L’ALIMENTATION CONTEMPORAINE

Incomes, Class, and Coupons. Black Markets for Food in the Netherlands during the Second World War

Ralf Futselaar

Towards an Ontology of the Food Artwork: On Heston Blumenthal’s “Bacon-and Egg Ice Cream” and Taste in the Age of its Technological Reproducibility

Carlos Gasperi

DOSSIER: FOOD AND EMPIRE / ALIMENTATION ET EMPIRES

COLONIAUX

Edited by Lauren Janes

Introduction to “Food and Empire”

Paul Freedman

Culinary Connections and Colonial Memories in France and Algeria

Kolleen M. Guy

Exotic Eating in Interwar Paris: Dealing with Disgust

Lauren Janes

Freshness from Afar: The Colonial Roots of Contemporary Fresh Foods

Susanne Freidberg

Food, Anxiety and Dependency in a Post-Colonial World

Erica J. Peters

Review articles / Comptes rendus

Upcoming issues / Prochains numéros

Food history – A bibliographic database / Bibliographie d’histoire de l’alimentation

Submission of articles / Envois d’articles