Food & History - 21:2 (2023)

Hildegard of Bingen and Creation as Food
Antonella CAMPANINI

Maître Chiquart, Cook and Master of Ceremonies at the Court of Amadeus VIII of Savoy
Irma NASO

“The Most Delicate Rootes”: Sweet Potatoes and the English Consumption of the “New World” Reassessed, c. 1580-1650
Serin QUINN

The Dutch and their Love for Liquorice: How a Cough Medicine became Part of National Identity
Marieke M. A. HENDRIKSEN

“Eating Daintily”: Food and Social Practices in the Danubian Principalities (1750-1850)
Constantia VINTILA

Enlightenment and Linseed Oil: Conflicts over Fasting Rigour in Eighteenth-Century Poland-Lithuania
Kilian HARRER

Three Thousand Dishes on a Georgian Table: The Data of Royal Eating in England, 1788-1813
Adam CRYMBLE, Sarah FOX, Rachel RICH, Lisa SMITH

Book Reviews / Comptes rendus

Paul JAMES, Food Provisions for Ancient Rome: A Supply Chain Approach. Studies in Roman Space and Urbanism (Abingdon: Routledge, 2020), 240 pp., ISBN 9780367143398.
Dimitri VAN LIMBERGEN

Shanshan WEN, Communal Dining in the Roman West: Private Munificence toward Cities and Associations in the First Three Centuries AD (Leiden: Brill, 2022), 321 pp., ISBN 978-9-004-51686-1.
John F. DONAHUE

Béatrice CASEAU, Hervé MONCHOT (dir.), Religions et interdits alimentaires. Archéozoologie et sources littéraires (Louvain/Paris/Bristol, CT : Peeters, coll. Orient & Méditerranée n˚ 8, 2022), 250 pp., ISBN 978-9-042-94796-2.
Alban GAUTIER

Marie-Claire FRÉDÉRIC, Le miel, une autre histoire de l’humanité (Paris : Albin Michel, 2022), 248 pp., ISBN 978-2-226-47049-2.
Maxime DELLIAUX

Laura GIANNETTI, Food Culture and Literary Imagination in Early Modern Italy. The Renaissance of Taste (Amsterdam: Amsterdam University Press, 2022), 310 pp., ISBN 978-9-46372-803-4.
Ryan WHIBBS

Jennifer REGAN-LEFEBVRE, Imperial Wine. How the British Empire Made Wine’s New World (Berkeley, University of California Press, 2022), 342 pp., ISBN: 978-0520343689.
Stéphane LE BRAS

Bruno LAURIOUX, Kilien STENGEL eds., Le modèle culinaire français. Diffusion, adaptations, transformations, oppositions dans le monde (xvii-xxi^e siècles) (Tours: Presses universitaires François Rabelais, 2021), 252 pp., ISBN 978-2-86906-790-5.
Rachel RICH

Jean-Pierre WILLIOT, Mobilités alimentaires. Restaurations et consommations dans l’espace des chemins de fer en France (XIXe-XXIe siècle) (Paris : Éditions de la Sorbonne, 2021), 288 pp., ISBN-13 979-10-351-0612-6.
Stefano MAGAGNOLI

Darra GOLDSTEIN, The Kingdom of Rye: A Brief History of Russian Food (Oakland: University of California Press, 2022), 171 pp., ISBN 978-0-520-38389-0.
François-Xavier NÉRARD