Food & History - 20:2 (2022)

Rules for Attending Wedding Banquets in Early Medieval Europe. A Matter of Fun, Excess and Moral Integrity
Andrea Maraschi

Le houblon ou les prix des céréales ? Expliquer la hausse de la consommation de bière en Brabant et en Flandre (1300-1500)
Erik Aerts

(Re)Mapping the Columbian Exchange. Suggestions for an Updated Cartography
Maya Bhagat, Zachary Nowak, Adam Spitzig and Kari Roynesdal

Feasts Gone Wrong. French Gastronomical Discourse and Literary Counter-models from Rabelais to Perec
Carsten Meiner

Cuisine et cultures du feu. De l’âtre au “feu enveloppé” (XVIII^e-début du XIX^e siècle)
Gianenrico Bernasconi

International Food and Medical Relief. UNRRA (1943-47) and the New Global Order
Josep L. Barona

L’apport des immigrés italiens dans la restauration française et son enseignement. La trajectoire de l’apprentissage d’une recette en salle : les spaghettis à la napolitaine (1917-95)
Gil Galasso

Book reviews / Comptes rendus

Catherine E. PRATT, Oil, Wine, and the Cultural Economy of Ancient Greece: From the Bronze Age to the Archaic Era (Cambridge: Cambridge University Press, 2021), 409 pp., 50 illus, 10 maps. ISBN 978-1-108-83564-3.
Ulrike Krotscheck

Harriet NUSSBAUM, Hummus: A Global History (London: Reaktion Books, 2021), 176 pp., 46 illus., 44 in colour, ISBN 978-1-789-14462-8.
Liora Gvion

Rebecca EARLE, Feeding the People: The Politics of the Potato Cambridge: Cambridge University Press, 2020), 306 pp., 23 illus., ISBN 978-1-108-48406-0.
Tammy M. Proctor

Fabien KNITTEL, Agronomie et techniques laitières – Le cas des fruitières de l’Arc Jurassien (1790-1914) (Paris : Classiques Garnier, “Histoire des techniques”, 2021), 390 pp., ISBN 978-2-406-10832-0.
Sylvie Vabre

Judith LEVIN, Soda and Fizzy Drinks: A Global History (London: Reaktion Books, 2021), 70 illus., 184 pp., ISBN 978-1-789-14491-8.
Raluca Parfentie

Benjamin R. COHEN, Michael S. KIDECKEL, Anna ZEIDE (eds), Acquired Tastes. Stories about the Origins of Modern Food (Cambridge, Mass.: MIT Press, 2021), 287 pp., 1 map, 15 illus., ISBN 978-0-262-54291-3.
Martin Bruegel 188

Chris OTTER, Diet for a Large Planet: Industrial Britain, Food Systems, and World Ecology (Chicago: University of Chicago Press, 2020), 400 pp., ISBN: 978-0-226-69710-9.
Marc-Olivier Deplaude 192

Gina Louise HUNTER, Edible Insects: A Global History (London: Reaktion Books, 2021), 176 pp., 67 illus., 61 in colour. ISBN 978-1-789-14446-8.
Philippe Le Gall