Journal Food & History, vol. 21.1

Food & History - 21:1 (2023)

Fat Worlds. Feasters and Loafers in Medieval and Early Modern Europe / Gourmands et fainéants dans l’Europe médiévale et moderne

  • Size:178 x 254 mm
  • Illustrations:7 b/w
  • Language(s):English
  • Publication Year:2023


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    Subject(s)
    TABLE OF CONTENTS

    ROBERTA COLBERTALDO AND CHRISTINE OTT
    Fat Worlds: Feasters and Loafers in Medieval and Early Modern Europe

    Carnival and Lent

    1.     Andrea MARASCHI (Università di Bari)
    Carnival in Late Medieval Italian Sermons: A Time of Overeating in Pagan Fashion

    2.     TIMOTHY J. TOMASIK (Valparaiso University)
    From Carnival to Cockaigne: Banquet and Gaster as Humanist Anti-Heroes in Early Modern France

    3.     Roberta COLBERTALDO (Goethe University Frankfurt)
    The Court and the Gut. A Study of Carnival and Lent Representations in Giulio Cesare Croce’s Work

    Lands of Cockaigne

    4.     Filippo RIBANI (Bologna)
    A Lost Gastronomic Paradise in Baldassarre da Fossombrone’s Menzoniero overamente Bosadrello (1475)

    5.     Andrea BALDAN (Goethe University Frankfurt)
    Dreaming of Cockaigne, Dreaming of Distant Worlds: Old World and New World Foodstuffs in a Fictional French Representation of Sumatra in the Sixteenth Century

    6.     Isabella AUGART (Georg-August-Universität Göttingen)
    Nel Paese de Cucagna: Nicolò Nelli and the Topographies of Abundance

    Fat Bodies

    7.      Christine OTT (Goethe University Frankfurt)
    Fat Carnival Princess in Renaissance Rome: Luigi Pulci’s Political Misogyny

    8.     Holly FLETCHER (University of Sussex)
    The Fat World of the Hutterites: Food and Fatness in the Criticism of Hutterite Anabaptists in Early Modern Germany

    Book reviews / Comptes rendus

    Paul Freedman, Why Food Matters (Yale: Yale University Press, 2021)
    Peter ATKINS

    Tina Mitterlechner, Das Bankett. Ein Bildmotiv zwischen Diesseits und Jenseits im vorrömischen Italien (8-2/1. Jh. v. Chr.) (Vienna: Holzhausen Verlag, coll. Phersu 2, 2021
    Annette RATHJE

    Paul Van Reyk, True to the Land: A History of Food in Australia (London: Reaktion Books, 2021)
    Nancy CUSHING

    Tiziana Lazzari et Francesca Pucci Donati (dir.), A banchetto con gli amici. Scritti per Massimo Montanari (Rome : Viella, 2021)
    Alban GAUTIER

    Pierre Vigreux, Des aliments en quête d’acteurs. L’École nationale des industries agricoles (1880-2014) (Paris : Classiques Garnier, collection « histoire des techniques », 2021)
    Laurent HEYBERGER

    Graham Harding, Champagne in Britain, 1800-1914. How the British Transformed a French Luxury (London: Bloomsbury Academic, 2022)
    James SIMPSON

    Scott Reynolds Nelson, Oceans of Grain. How American Wheat Remade the World (New York: Basic Books, 2022)
    Peter SCHOLLIERS

    Rick Fantasia, Gastronomie française à la sauce américaine. Enquête sur l’industrialisation de pratiques artisanales (Paris : Seuil, 2021)
    Pierre-Antoine DESSAUX

    Style sheet for authors

    Normes de présentation

    Forthcoming issues
    21.2 Varia