Journal Food & History, vol. 11.1

Food & History - 11.1 (2013)

  • Pages: 272 p.
  • Size:170 x 240 mm
  • Illustrations:8 b/w
  • Language(s):English, French
  • Publication Year:2013

Out of Print
  • ISBN: 978-2-503-54358-1
  • Paperback
  • Out of Print
    • E-journal
    • Available


    Meals in Medieval Korea

    Yeon-Sik Chung

    Fish of the Fields: Aubergines in the Ottoman Period

    Priscilla Mary Isin

    Making Waterfowl Safe to Eat: Medical Opinion and the Science of Transforming Hurtful Nature in Early Seventeenth-century England

    Paul Lloyd

    Mountain Food or the Common Ground of Milk and Coca: On the Relationship between Alpine and Andean Landscapes and Food in Literature

    Martina Kopf

    Das elektrische Kochen – Die vollelektrische Küche als Leitbild moderner Haushaltsführung

    Sonja Petersen

    Carin Boalt and her 27,000 Meals

    Marianne Pipping Ekström

    Ready-Made Meals and Cultural Values in the Netherlands, 1950-1970

    Jon Verriet

    À table: an exploration of the uses of food in Jean Renoir's La Grande Illusion, 1937

    Carmel O’Reilly

    ‘In der Not frißt der Teufel Fliegen’: Hitler, homnivore

    Tristan Landry

    ‘There is no such thing as Dian cuisine!’ Food and local identity in urban Southwest China

    Jacob A. Klein