Volume 1

Food and History

Volume 1

1

La faim comme outil expiatoire. Les restrictions alimentaires édictées par certaines règles monastiques aux VIème et VIIème siècles

Riera-Melis, Antoni

Journal:

Food and History

Year:

2003

Language:

french

File:

PDF, 550 KB

french, 2003

2

Cow’s Milk and Human Disease. Bovine tuberculosis and the difficulties involved in combating animal diseases

Orland, Barbara

Journal:

Food and History

Year:

2003

Language:

english

File:

PDF, 819 KB

english, 2003

3

The Late-Medieval Menu in England - a Reappraisal

Journal:

Food and History

Year:

2003

Language:

english

File:

PDF, 1.02 MB

english, 2003

4

La cuisine européenne moderne, comme carrefour d’expériences culturelles (16ème – 18ème siècles)

Flandrin, Jean-Louis

Journal:

Food and History

Year:

2003

Language:

french

File:

PDF, 462 KB

french, 2003

5

Festive Meals in the Late Middle Ages. An Essay on Dining as a Means of Communication

Journal:

Food and History

Year:

2003

Language:

english

File:

PDF, 282 KB

english, 2003

6

La cucina scritta come fonte per lo studio della cucina orale

Montanari, Massimo

Journal:

Food and History

Year:

2003

Language:

italian

File:

PDF, 330 KB

italian, 2003

7

D’os et de chair.’ Etude comparée des techniques d’alimentation chez les Kazakhs et les Mongols

Lacaze, Gaëlle

Journal:

Food and History

Year:

2003

Language:

french

File:

PDF, 1.07 MB

french, 2003

8

Chi ha inventato l’anoressia?

Montanari, Massimo

Journal:

Food and History

Year:

2003

Language:

italian

File:

PDF, 196 KB

italian, 2003

9

Recherches soutenues par l’IEHA / Research sponsored by the EIFH

Journal:

Food and History

Year:

2003

File:

PDF, 287 KB

2003

10

The language of a menu (Le Grand Hôtel, Brussels, 1926)

Van den Eeckhout, Patricia

Journal:

Food and History

Year:

2003

Language:

english

File:

PDF, 591 KB

english, 2003

11

Revenge, Cannibalism and Self-denial

Santich, Barbara

Journal:

Food and History

Year:

2003

Language:

english

File:

PDF, 331 KB

english, 2003

12

Production et commerce du sucre en Sicile au XVème siècle: la participation étrangère

Ouerfelli, Mohamed

Journal:

Food and History

Year:

2003

Language:

french

File:

PDF, 692 KB

french, 2003

13

Für eine Literaturgeschichte des Essens: Die «gastronomie» im französischen Roman des 19. Jahrhunderts

Journal:

Food and History

Year:

2003

Language:

german

File:

PDF, 637 KB

german, 2003

14

«Alimentation et catégories de l’histoire», Annales. Economies, sociétés Civilisations, vol.16, n°4, juillet-août 1961, pp.723-728

Braudel, Fernand

Journal:

Food and History

Year:

2003

Language:

french

File:

PDF, 245 KB

french, 2003

15

Introducing Italian cuisine into Flemish home-meal cooking in the twentieth century. An analysis of the Flemish cooking bible Ons kookboek (1927-1999)

Journal:

Food and History

Year:

2003

Language:

english

File:

PDF, 812 KB

english, 2003

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