
Food & History - 17:2 (2019)
Consuming Authenticities / Consommer l’authentique
- Pages: 281 p.
- Size:178 x 254 mm
- Language(s):English
- Publication Year:2020
- € 77,00 EXCL. VAT RETAIL PRICE
- ISBN: 978-2-503-58264-1
- Paperback
- Available
- E-journal
- Available
Consuming Authenticities: Time, Place and the Past in the Construction of “Authentic” Foods and Drinks
Deborah TONER
“Good People Make Good Cider”: Crafting Culinary Heritage in Wales and the Welsh Marches
Emma-Jayne ABBOTS
Tradition, Authenticity and Expertise in and through Cypriot Easter Flaounes
Anna CHARALAMBIDOU
Mexico’s National Drinks: Pulque, Tequila and the Temporalities of Authenticity
Deborah TONER
Seasoning, Time and Authenticity in Manuel Querino’s A Arte Culinária na Bahia
Ana Margarida Dias MARTINS
Varia
Les banquets des collèges romains en Occident sous le principat
Christophe HUGONIOT
The Impact of Christianization on Identity-Marking Foods in the Medieval North: Between Pagan Survivals, New Dietary Restrictions, and Magic Practice
Andrea MARASCHI
Packaging Inner Peace: A Sociohistorical Exploration of Nerve Food in Great Britain
Lauren O’HAGAN
What did Sephardic Jews Eat? Myth, Memory, and Reality
Aviva BEN-UR and Jessica HAMMERMAN
Books reviews / Comptes rendus