Food & History - 23:2 (2025)

Learning from Shortages: Amsterdam’s Grain Reserve, 1540-1700
Jessica Dijkman

Revisiting Coffee Consumption in Early Modern India
Sandip Kumar

“Minced in a charger for a Gallimaufrey”: Reconciling the Local and the Global in Shakespeare’s “Falstaff” plays
Chloe Fairbanks

La distribution des denrées méditerranéennes dans le nord-est du royaume. Un intermédiaire lyonnais (1766-78)
Olivier Zeller

Diète lactée et régime de santé au XVIII^e siècle à Paris
Isabelle Coquillard

The Economic Purge in the Jam Business: The Affaire Clément Faugier
Marco Zamattia

The Amsterdam Sandwich Shop, 1880-1960: A Study into the Origins of a Dutch Fast-Food Culture
Lenno Munnikes

Book Reviews / Comptes-rendus

Guillaume ALONGE, Olivier CHRISTIN, Adam et Ève, le paradis, la viande et les légumes (Toulouse: Éditions Anacharsis, collection Essais, série “Histoire”, 2023), 192 pp., ISBN 979-1-027-90457-0.
Philippe Meyzie

Marlene EPP, Eating Like a Mennonite. Food and Community across Borders (Montréal: McGill-Queen’s University Press, 2023), 304 pp., ISBN 978-0-228-01894-0.
Ben Nobbs-Thiessen

Marie-Hélène MARGANNE, Gabriel NOCCHI MACEDO (dir.), Pratiques et stratégies alimentaires dans l’Antiquité tardive (Liège : Presses Universitaires de Liège, Cahiers du CeDoPal no. 11, 2022), 169 pp., ISBN 978-2-875-62333-1.
Zofia Rzeźnicka, Krzysztof Jagusiak

IBN RAZĪN AL-TUJĪBĪ, The Exile’s Cookbook. Medieval Gastronomic Treatises from al-Andalus and North Africa, trans. and intr. by Daniel L. NEWMAN (London: Saqi Books, 2023), 352 pp., ISBN 978-0-863-56992-0.
Manuela Marin

Francisco MARTÍNEZ MONTIÑO, The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería, in Carolyn A. NADEAU (ed. and trans.) (Toronto: University of Toronto Press, 2023), 760 pp., ISBN 978-1-48-754937-4.
Chloe Fairbanks

Debra KELLY, Fishes with Funny French Names: The French Restaurant in London from the Nineteenth to the Twenty-First Century (Liverpool: Liverpool University Press), 392 pp., ISBN 978-1-80085-686-8.
Rachel Rich

Janet BEIZER, The Harlequin Eaters: From Food Scraps to Modernism in Nineteenth-Century France (Minneapolis/London, University of Minnesota Press, 2024), 352 pp., ISBN 978-1-5179-1590-2.
Anne-Louise Mathieu-Goudier

Catriona KELLY, Russian Food since 1800: Empire at Table (London: Bloomsbury Academic, 2024), 145 pp., 20 illus., ISBN 978-1-3501-9278-2.
Camille Neufville

Adam ZIENTEK, A Thirst for Wine and War. The Intoxication of French Soldiers on the Western Front (Montréal/Kingston: McGill-Queen’s University Press, coll. Intoxicating Histories 9, 2024), 288 pp., 26 figs, 1 table, ISBN 978-0-2280-1993-0.
Stéphane Le Bras

James R. GIBSON, Hungry and Starving. Voices of the Great Soviet Famine, 1928-34 (Montréal/Kingston: McGill-Queen’s University Press, 2024), 496 pp., ISBN 978-0-228-01999-2.
Mark B. Tauger

Alberto CAPATTI, Manger italien. Histoire d’un art de vivre du XX^e siècle à nos jours (Tours: Presses universitaires François-Rabelais, coll. Tables des Hommes, 2023), 428 pp., ISBN 978-2-86906-917-6.
Olivier de Maret

Lisa HAUSHOFER, Wonder Foods: The Science and Commerce of Nutrition (Oakland: University of California Press, 2023) 270 pp., 20 illus., ISBN 978-0-520-39040-9.
Lesley Steinitz

Xaq FROHLICH, From Label to Table. Regulating Food in America in the Information Age (Oakland: University of California Press, coll. California Studies in Food and Culture vol. 82, 2023), 312 pp.; ISBN 978-0-520-29881-1.
Laure Bonnaud

Matthew J. WOLF-MEYER, American Disgust. Racism, Microbial Medicine, and the Colony Within (Minneapolis/London: University of Minnesota Press, 2024), 296 pp., ISBN 978-1-517-91624-4.
Dominique Memmi