Food & History - 22:2 (2024)

Guest editors: Ilja Van Damme, Yves Segers, Leen Beyers, Frits Heinrich

Food for the Urban Multitudes. New Perspectives from Belgium and the Netherlands (Nineteenth-Twentieth Centuries)
Ilja VAN DAMME, Yves SEGERS, Leen BEYERS, Frits HEINRICH

Subsidized Restaurants: Aid to the Petty Bourgeoisie in Belgium during the First World War
Peter SCHOLLIERS

A Butcher on Everyone’s Doorstep? Spatial Regulation and Meat Retail Patterns in Mid-Nineteenth-Century Brussels
Dennis DE VRIESE

In Search of Positive Value: Food as part of Medical and Ethical Lebensreform in Belgium during the Interbellum
Ilja VAN DAMME, Jade BOSMANS

Foodscapes and Student Foodways. An Analysis of the Menus and Healthy Food Policy of the Alma Student Restaurants in Leuven, 1950s-1990s
Yves SEGERS and Laura DANCKAERT

Varia

“They Eat the Snow as among us the Bread or Sweet”: Portuguese Perceptions about East and South Asian Food and their Descriptive Reach (Sixteenth and Seventeenth Centuries)
Guilherme Miguel Mendes de SOUSA

Claude Lorrain, the Pastry Chef
Jesse LOCKER

Le pain des soldats. Pratiques alimentaires militaires du Grand Siècle au Siècle des Lumières
Stéphane PERRÉON

Book Reviews / Comptes-rendus

Fabio PARASECOLI, Gastronativism: Food, Identity, Politics (New York: Columbia University Press, 2022), 248 pp., ISBN: 9780231202077.
Ronald RANTA

Jean TRINQUIER, Pierre SCHNEIDER, Le poivre, fragments d’histoire globale. Circulations et consommations, de l’Antiquité à l’époque modern (Paris: Hermann, 2022), 256 pp., ISBN 979-1-037-01674-4.
Paul FREEDMAN

Alexandra Kovacs, Refuser la nourriture carnée. Végétarisme et pratiques civiques en Grèce ancienne (Bordeaux: Ausonius, 2022), 277 pp., ISBN 978-2-356-13521-6.
Fernando NOTARIO PACHECO

Laura M. Banducci, Foodways in Roman Republican Italy (Ann Arbor: University of Michigan Press, 2021), 349 pp., ISBN 978-0-472-13230-0.
Emmanuel BOTTE

Nicolas RADUGET, Histoire des vins de l'AOC Touraine, préface d'Eric Yung (La Crèche : La Geste, 2022) 296 pp., ISBN: 979-1-035-31866-6.
Olivier JACQUET

David MICHON, 24 heures de la vie d'un restaurant. Paris, 1867 (Paris: PUF, 2022), 169 pp., ISBN 978-2-12-083313-0.
Martin BRUEGEL

Diana GARVIN, Feeding Fascism. The Politics of Women’s Food Work (Toronto: University of Toronto Press, 2022), 292 pp., ISBN: 978-1-487-52818-8.
Alessandra GISSI

Albena SHKODROVA, Rebellious Cooks and Recipe Writing in Communist Bulgaria, Food in modern history:  Traditions and innovations (London/New York: Bloomsbury Academic, 2021), ix + 188 pp., ISBN 978-1-350-13230-6.
Maria KAPKAN

Francesca ARENA, Véronique DASEN, Yasmina FOEHR-JANSSENS, Irene MAFFI, Daniela SOLFAROLI CAMILLOCCI (dir.), Allaiter de l'Antiquité à nos jours (Turnhout: Brepols, 2022), 989 pp., ISBN 978-2-503-59652-5.
Didier LETT

Ronald RANTA, Alejandro COLÁS and Daniel MONTERESCU (eds), "Going Native?" Settler Colonialism and Food (Cham: Palgrave Macmillan, 2022), 277 pp., ISBN-13 978-3030962678.
Amy COX HALL