Food History Varia (4 results)

Brossura. Condition: nuovo. Pages: 228 p. NEW. Brepols, Illustrations:22 b/w, 3 tables b/w. Language(s):English. Brepols, Publication Year:2022. Paperback - TABLE OF CONTENTS Food and Social Politics in Early Modern Ireland: Representing the Peasant in The Parliament of Clan Tomas Susan FLAVIN The Place of Fish in French Supply Contracts (1538-1751). A Quantitative Approach to the Early Modern French Fish Market Bernard ALLAIRE and Poul HOLM Découverte et méconnaissance du poisson fermenté : le cas des dictionnaires jésuites du Japon Philippe COMINETTI Chocolate in Seventeenth-century England and Spain: An Edited Transcript of the Earl of Sandwich's Journal Kate LOVEMAN Migrant Cuisine, Cookshops and Elite Catering. Eating Out in Metropolitan Amsterdam (1650-1815) Maarten HELL Christianity, Good Health and Vegetarianism in Japan, c. 190045 Hiro FUJIMOTO Miracle Foods and Definition Diets. American Bodybuilding and the Promise of Supplements Conor HEFFERNAN Book reviews / Comptes rendus Re-visiting Old Cookery Manuscripts as Books for the Present: Two Approaches Ylva SCHWINGHAMMER, Wolfgang HOLANIK, Andrea HOFMEISTER-WINTER, Lisa GLÄNZER, Speisen auf Reisen. Das frühneuhochdeutsche Púch von den chósten und seine Wurzeln im lateinischen Liber de ferculis und im arabischen Minhādj al-bayān in synoptischer Edition mit Übersetzung und überlieferungskritischem Kommentar (Graz: Unipress Verlag [Grazer Mediävistische Schriften: Quellen und Studien 2], 2019) Gerhard AMMERER, Michael BRAUER, Marlene ERNST, Barocke Kochkunst heute. Das Adelskochbuch der Maria Clara Dückher von 1654 (Salzburg: Anton Pustet, 2020) Barbara DENICOLÒ Theresa A. VAUGHAN, Women, Food, and Diet in the Middle Ages: Balancing the Humours (Amsterdam: Amsterdam University Press, 2020) Helen KING Elena MAZZETTO (dir.) , «　Vous n'en mangerez point　»　: l'alimentation comme distinction religieuse. (Bruxelles　: Éditions de l'Université de Bruxelles, 2020) Véronique PITCHON Anne WILLAN, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today, with more than 50 Recipes (London: Scribner, 2020) Rachel RICH François GEORGEON, Au pays du raki. Le vin et l'alcool de l'Empire ottoman à la Turquie d'Erdoğan (Paris　: CNRS Editions, 2021) Ozge SAMANCI.

Brossura. Condition: nuovo. Pages: 209 p. Illustrations:14 b/w, 6 col., 2 tables b/w. Language(s):English, French. Brepols, Publication Year:2022 -- TABLE OF CONTENTS Rules for Attending Wedding Banquets in Early Medieval Europe. A Matter of Fun, Excess and Moral Integrity Andrea Maraschi Le houblon ou les prix des céréales ? Expliquer la hausse de la consommation de bière en Brabant et en Flandre (1300-1500) Erik Aerts (Re)Mapping the Columbian Exchange. Suggestions for an Updated Cartography Maya Bhagat, Zachary Nowak, Adam Spitzig and Kari Roynesdal Feasts Gone Wrong. French Gastronomical Discourse and Literary Counter-models from Rabelais to Perec Carsten Meiner Cuisine et cultures du feu. De l'âtre au "feu enveloppé" (XVIIIe-début du XIXe siècle) Gianenrico Bernasconi International Food and Medical Relief. UNRRA (1943-47) and the New Global Order Josep L. Barona L'apport des immigrés italiens dans la restauration française et son enseignement. La trajectoire de l'apprentissage d'une recette en salle : les spaghettis à la napolitaine (1917-95) Gil Galasso Book reviews / Comptes rendus.

Brossura. Condition: nuovo. Pages: 228 p. Illustrations:16 b/w, 2 tables b/w. Language(s):English. Publication Year:2023. Brepols, ISBN: 978-2-503-60369-8. Paperback -- TABLE OF CONTENTS 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-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.

Brossura. Condition: nuovo. Pages: 236 p.Illustrations:14 b/w, 5 tables b/w., 7 maps b/w Language(s):English. Publication Year:2024. Brepols. ISBN: 978-2-503-60836-5. Paperback ---- TABLE OF CONTENTS 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.