Journal Food & History, vol. 16.1

Food & History - 16:1 (2018)

Social and Political Contexts / Société et politique

  • Pages: vi + 155 p.
  • Size:170 x 244 mm
  • Language(s):English, French
  • Publication Year:2019

  • ISBN: 978-2-503-57838-5
  • Paperback
  • Available
    • E-journal
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    Meat in the Urban Markets of the Medieval Maghrib and al-Andalus: Production, Exchange, and Consumption
    Marianne Brisville 

    Discipline alimentaire et morale monastique à l’âge classique. Approches casuistiques de l’observance du jeûne et de l’abstinence en milieu régulier (XVIIe-XVIIIe siècles)
    Sylvio Hermann De Franceschi 

    Aux limites de l’hérésie et de la magie : l’ordalie du pain et du fromage
    Andrea Maraschi et Francesca Tasca 

    Strengthening the Gut for Self-Governance: the “Whig Diet” and its Critics in Antebellum America
    Molly S. Laas 

    Culinary Colonialism: The Case of the Comcáac (Seris) of Sonora
    Lasse Hölck            

    Home Cooking from a “Slavery” to a “Right”. The Impact of State Socialist Feminism on Domestic Cooking Practices in Bulgaria
    Albena Shkodrova 

    Book reviews / Comptes rendus 

    Lieke VAN DEINSEN, Beatrijs VANACKER and Inger LEEMANS, “Taste & Smell in the Eighteenth Century”, De Achttiende eeuw, vol. 48, nos 1-2 (2016)
    Harald Deceulaer 

    Eugène BRIFFAULT, Paris à Table 1846, trans. and edited by J. WEINTRAUB. Foreword by David Downie (Oxford: Oxford University Press, 2018)
    Rachel Rich

    Olivier DE MARET, Of Migrants and Meanings: Italians and Their Food Businesses in Brussels, 1876-1914. European Food Issues, Book 8 (Brussels: Peter Lang, 2016)
    Carol Helstosky