Food History
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Recent papers in Food History
The role of food in literature, art and film has been receiving a lot of critical attention lately. Food is not just a matter for the sustenance of life and its cultural and sociological significance is often discussed. Recently numerous... more
Chi non conosce l'aceto Ponti? Una prima anticipazione della ricerca sulla storia della famiglia e dell'azienda
In the mid seventeenth century there was a revolution in Western high cuisine, particularly French high cuisine. Why? I argue that it resulted from a change in the theory of nutrition and digestion.
Resumo Este texto pretende analisar alguns livros de receitas manuscritos e publica-dos dos séculos XVII e XVIII nos quais se encontram preparados de culinária a par de outros dedicados a questões de higiene e beleza e mezinhas utilizadas... more
During the early modern era foodways were an important signifier of identity. This is evident in the extensive body of literature produced by the growing number of Europeans who ventured into the Mediterranean, especially the lands of the... more
My starting point for this thesis (conferred in 2009) was the absence of an early history of Australian wine growing conducted by an academic historian rather than researchers in other disciplines or the wine media. I have used existing... more
is awarded each year to an engaging, original piece of writing that delivers new research and/or new insights into any aspect of food history relating to any period, place, people or culture. We welcome innovative, well written entries of... more
Chapter 4 of Eiríks saga rauða has long drawn the attention of scholars due to its detailed description of a seiðr, a rare occurrence in Íslendinga sǫgur as well as in sagas of other genres. The protagonist of the scene, a Greenlandic... more
A cultural history of food from the Palaeolithic Age to modern times / Paleolitik Çağı'ndan Osmanlı dönemi sonuna kadar Anadolu odaklı yemek tarihi
Чай и чайная торговля в Российской империи в XIX – начале ХХ вв.
Sokolov I.A. Tea & tea trade in Russian Empire in XIX – the beginning of the XX centuries
Sokolov I.A. Tea & tea trade in Russian Empire in XIX – the beginning of the XX centuries
This paper introduces the special issue of Food & History, which is the product of a two-day colloquium that was organised in December 2010, aiming at closing a large-scale research project. This investigation questions whether food... more
The story of the development of bacon curing technology merged with the present-day account of friends setting up a bacon plant in Cape Town. I decided to use selected events from the story of our bacon company, re-cast them in the late... more
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AUXIETTE G., MUGNE C., PEAKE R. et TOULEMONDE F. (dir.) – Autour de la table : l’alimentation à l’âge du Bronze et au premier âge du Fer, Actes de la journée d’Etude de l’APRAB (Saint-Germain-en-Laye, mars 2017), Bulletin de l’Association... more
The assimilation of chocolate into the Spanish colonial structure, specifically the process in colonial Mexico, mirrors the subsuming of indigenous women within the domestic sphere of Spanish households. Far from disappearing, both women... more
Excavations at the Main Square (Grote Markt) of Malines (Mechelen, Belgium) have unearthed the building remains of a tower, arguably identifiable as the former town prison: Het Steen. When this assumption is followed, the contents of the... more
"Food knowledge in Paris at the end of the Middle Ages: between culinary practice and food hygiene": How is food knowledge spread in Paris at the end of the Middle Ages? This is the purpose of this article. At that time, Paris was already... more
This panel seeks papers that consider the many ways in which street food developed throughout history.
It would take place in the “Second International Conference on Food History and Culture” in Tours (France), May 26-27, 2016.
It would take place in the “Second International Conference on Food History and Culture” in Tours (France), May 26-27, 2016.
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In the eighteenth century dried pasta 'as made in Genoa and Naples' was a luxury food accessible only to the wealthiest segment of the population. Durum wheat flour was necessary to produce this type of pasta, but in the venetian... more
A través de estas líneas quisiera compartir algunos aspectos sobre el chocolate que lo hacen único y un gran provocador de emociones. Me gustaría además reseñar datos de su historia, para evocar algo de su connotación mágica y mítica .