Food & History - 11.1 (2013)

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