
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
- € 74,50 EXCL. VAT RETAIL PRICE
- ISBN: 978-2-503-57838-5
- Paperback
- Available
- E-journal
- Available
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