Author: N/A;;
Title: Food & History - 3.1 (2005) ,
Description: Turnhout, Brepols, 2006 Paperback, 318 p., 170 x 240 mm. ISBN 9782503517834. ¶ ETUDES / ARTICLES R. Nadeau, Les manieres de table chez Theophraste - S. Weingarten, Mouldy Bread and Rotten Fish: Delicacies in the Ancient World - L. Prosperi, Il latte e il miele: ragioni e fortuna di un binomio alimentare - P. Delsalle & L. Delobette, L'approvisionnement en poissons de mer d'une province continentale : le cas de la Franche-Comteaux XVe, XVIe et XVIIe siecles - G. Saldarriaga, Maiz: cosmologia, gusto y necesidad en el Nuevo Reino de Granada, siglos XVI y XVII - H. Beynon & S. Quilley, The Guernsey Story - D. Crauwels & G. Vlieghe-Steps & J. Van Caenegem, Philippe Cauderlier (1812-1887), Belgian chef and culinary author. A short biography, his (cook)books and their authorship - S. Magagnoli, The "industrial" invention of tradition: the Traditional Balsamic Vinegar Cartel. Language : English, French.

Keywords: hisory sociologie sociology voeding voedsel nourriture


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