Journal Food & History , vol. 17.2

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
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    TABLE OF CONTENTS

    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