Journal Food & History , vol. 12.3

Food & History - 12.3 (2014)

  • Pages: vi + 158 p.
  • Size:170 x 244 mm
  • Illustrations:23 b/w
  • Language(s):English, French
  • Publication Year:2016

  • € 48,00 EXCL. VAT RETAIL PRICE
  • ISBN: 978-2-503-55028-2
  • Paperback
  • Available
    • E-journal
    • Available


    TABLE OF CONTENTS

    PREPARING FOOD: COOKS, UTENSILS AND PREPARATIONS

    Luca PEYRONEL, Agnese VACCA & Claudia WACHTER-SARKADY, Food and Drink preparation at Ebla, Syria. New data from the Royal Palace G (c.2450–2300 BC)

    Francesca BALOSSI RESTELLI & Lucia MORI, Bread, baking moulds and related cooking techniques in the Ancient Near East

     Nadège GAUFFRE FAYOLLE, Mieux connaître les carrières et les fonctions du personnel des cuisines princières. Le cuisinier Maître Chiquart à la cour de Savoie sous Amédée VIII (1391-1439)

    LITERARY SOURCES, FOOD AND DRINKING HABITS 

    Ewa SKWARA, The Function of Food in Roman Comedy. The example of Terence

    Paulina KOMAR, The Consumption of Aegean wines in Roman Tyrrhenian Italy: between literary and archaeological evidence

    Matthieu LECOUTRE, “Sac à vin infâme, tu ne bouges du cabaret” ! Critiques morales de l’ivresse dans la France moderne (XVIe-XVIIIe siècle)