Food & History - 6.2 (2008)
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Journal
Food & History, vol. 14.1
Food & History - 14:1 (2016)
Food and Hospitals: From 9th-century Baghdad to 20th-century Sochi
- Pages: 207 p.
- Size:170 x 244 mm
- Illustrations:5 b/w
- Language(s):English, French
- Publication Year:2017
- € 49,00 EXCL. VAT RETAIL PRICE
- ISBN: 978-2-503-56618-4
- Paperback
- Available
- E-journal
- Available
Subject(s)
Review(s)
Bruno Laurioux in Médiévales: Langue, Textes, Histoire. 47 (2004), pp. 184-185.
Summary
Food & History is the journal of the Institut Européen d’Histoire de l’Alimentation (IEHA). It is the first journal in Europe, both in its vocation and concept, specialized in the specific field of food history. Food & History aims at presenting, promoting and diffusing research that focuses on alimentation from an historical perspective. The journal studies food history from different points of view. It embraces aspects of social, economical, religious, political and cultural history. It deals at the same time with questions of consumption, production and distribution, alimentation practices, medical aspects, culinary practices, gastronomy and restaurants.
Food & History est la première revue en Europe, dans sa vocation et son concept, spécialisée dans le domaine défini de l'histoire et de l'alimentation. Son émergence témoigne de l'intérêt croissant du public et de la communauté scientifique porté à l'histoire, particulièrement face aux nombreux et complexes problèmes alimentaires du monde contemporain. Food & History a pour vocation principale de présenter, fédérer, promouvoir, dynamiser et diffuser les recherches qui abordent les thématiques de l'alimentation sous un regard historique.
TABLE OF CONTENTS
Towards a History of Hospital Food
Jonathan Reinarz
Food and Medicine in Medieval Islamic Hospitals : Preparation and Care in accordance with Dietetic Principles
Véronique Pitchon
“Man does not live by bread alone” : Feeding Confraternity in Early Modern Nuremberg Leprosaria
Fritz Dross
Portuguese Experiences of Artificial Infant Feeding in the Late Eighteenth Century
Laurinda Abreu
“Feeding the Sick upon Stewed Fish and Pork” : Slave Health and Food in West Indian Sugar Plantation Hospitals
Ilaria Berti
Food, Glorious Food : The Functions of Food in British Children’s Hospitals, 1852-1914
Sue Hawkins and Andrea Tanner
Places of Plenty : Patient Perspectives on Nutrition and Health in the Health Resorts of the USSR, 1917-1953*
Johanna Conterio
Conference Report
14th IEHCA Summer University on Food and Drink Studies, Tours, France, 28 August – 4 September 2016
Martin Mandl and Eila Kauppinen
Book reviews / Comptes rendus
Jinghong ZHANG, Puer Tea: Ancient Caravan and Urban Chic (Seattle & London, University of Washington Press, 2014) By Hang Lin
Marika GALLI, La conquête alimentaire du Nouveau Monde, Pratiques et représentations franco-italiennes des nouveaux produits du XVIe au XVIIIe siècle (Paris, L’Harmattan, 2016) By Renée Girard
Stephane Lembré, La guerre des bouches. Ravitaillement et alimentation à Lille 1914-1919 (Lille, Presses Universitaires du Septentrion, 2016) By Natacha Chevalier
Elizabeth MORAN, Sacred Consumption: Food and Ritual in Aztec Art and Culture (Austin, University of Texas Press, 2016) By James Maffie
Sara PENNELL, The Birth of the English Kitchen, 1600-1850 (London, Bloomsbury, 2016) By Barbara Santich
Eric C. RATH, Japan’s Cuisines: Food, Place and Identity (London, Reaktion Books, 2016) By Christopher Laurent
Andrew F. SMITH, Fast Food: The Good, the Bad and the Hungry (London, Reaktion Books, 2016) By Martin Zeller-Jacques
