Journal Food & History, vol. 21.2

Food & History - 21:2 (2023)


  • Pages: 228 p.
  • Size:178 x 254 mm
  • Illustrations:16 b/w, 2 tables b/w.
  • Language(s):English
  • Publication Year:2023

  • ISBN: 978-2-503-60369-8
  • Paperback
  • Available
    • E-journal
    • Available


    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.

    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-xxie 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