Food & History - 24:2 (2026)

In memoriam Professor Daniel L. Newman
Marianne BRISVILLE

Lebkuchen as Early Global Food Heritage: Spices, Monastic Knowledge, and Transregional Exchange
Fenny DANGA YULIANTI

The rise and fall of the French Belgian restaurateur Paul Bouillard (Valence, 1874- Brussels, 1937)
Patricia VAN DEN EECKHOUT

A Variety of Choices: Shopping, Farming and Eating in an Aristocratic Household in Florence in the Early Twentieth Century
Olivier DE MARET

Regulating Meat Supply in Colonial Tunis: Food Practices, Urban Governance, and the Limits of Sanitary Control (c.1860 - 1950)
Rached LAKHAL

A “Cod Fish Diplomacy”? Fish Trade and Diplomatic Relations between Fascist Italy and Norway (1933-1939)
Fabio FERRARINI

La conserverie de sardines ou la fin d’un modèle industriel, 1952-1969
Jean-Christophe FICHOU

Jean Delaveyne, une figure oubliée de la Nouvelle Cuisine
Matthieu AUSSUDRE

Communists at table. Food, activism and eating together at the Festa dell’Unità in Italy
Stefano MAGAGNOLI  

Book reviews / Comptes rendus

Yitzchak JAFFE, Food in Ancient China (Cambridge Elements. Archeology of Food), Cambridge: Cambridge University Press, 2023
Françoise Sabban

Thomas David DUBOIS, China in Seven Banquets. A Flavourful History, Reaktion Books, London, 2024
Françoise SABBAN

Françoise SABBAN, La Chine par le menu. Cuisine, culture culinaire et traditions alimentaires chinoises (Paris : Les Belles Lettres, 2024)
Léo Maillet

Emlyn Dodd, Dimitri Van Limbergen (eds), Methods in Ancient Wine Archaeology. Scientific Approaches in Roman Contexts. (London/New York: Bloomsbury, 2024)
Clémence Pagnoux

Jan-Mathieu Carbon, Gunnel EKROTH (ed.), From Snout to Tail. Exploring the Greek Sacrificial Animal from the Literary, Epigraphical, Iconographical, Archaeological and Zooarchaeological Evidence (Stockholm: Svenska institutet i Athens, Stockholm, 2024). Alexandra Kovacs

John F. DONAHUE, Lee L. BRICE (eds), Brill’s Companion to Diet and Logistics in Greek and Roman Warfare (Leiden : Brill, coll. Warfare in the Ancient Mediterranean World 8, 2023)
Robin Nadeau

Steven SHAPIN, Eating and Being. A History of Ideas about Our Food and Ourselves (Chicago / London: The University of Chicago Press, 2024)
Bruno Laurioux

Molly TAYLOR-POLESKEY, The Great Elector’s Table: The Politics of Food in Seventeenth-Century Brandenburg-Prussia (Charlottesville: University of Virginia Press, 2024)
Sarah Fox

Leslie A. WOLFF, Culinary Palettes: The Visuality of Food in Postrevolutionary Mexican Art (Austin: University of Texas Press, 2025)
Jeffrey M. PILCHER

Simone CINOTTO, Gastrofascism and Empire: Food in Italian East Africa, 1935–1941 (London:‎ Bloomsbury Academic, 2024)
Emanuele Ertola