Book Reviews / Comptes rendus Paul JAMES, Food Provisions for Ancient Rome. A Supply Chain Approach (Abingdon/New York: Routledge, 2021), 240 pp., 29 b/w illus., ISBN 978-0-367-14339-8, reviewed by 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, reviewed by 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, reviewed by 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, reviewed by Maxime DELLIAUX Laura GIANNETTI, Food Culture and Literary Imagination in Early Modern Italy (Amsterdam: Amsterdam University Press, coll. Food Culture Food History before 1900, 2022), 260 pp., ISBN 978-9-463-72803-4, reviewed by 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 978-0-520-34368-9, reviewed by Stéphane LE BRAS Bruno LAURIOUX,Kilien STENGEL (eds), Le modèle culinaire français. Diffusion, adaptations, transformations, oppositions dans le monde (XVIIe-XXIe siècles) (Tours : Presses universitaires François Rabelais, 2021), 252 pp., ISBN 978-2-869-06790-5, reviewed by Rachel RICH Jean-Pierre WILLIOT, Mobilités alimentaires. Restaurations et consommations dans l’espace des chemins de fer en France (XIXe-XXIesiècle) (Paris: Éditions de la Sorbonne, 2021), 288 pp., ISBN 979-1-035-10612-6, reviewed by 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, reviewed by François-Xavier NÉRARD
保罗·詹姆斯，《古罗马的食物供应》。供应链方法(Abingdon/New York: Routledge, 2021)， 240页，29桶/桶。《罗马西部的公共餐饮:公元前三个世纪对城市和协会的私人慷慨》(莱顿:Brill, 2022)， 321页，ISBN 978-9-004-51686-1，由John F. DONAHUE b atrice CASEAU, herv MONCHOT(主编)，《宗教与interdidiits alimentaires》审稿。archsamozoologie et sources littsamurires(鲁汶/巴黎/布里斯托尔，CT;彼得斯，科尔)东方和西方的薪金和薪金是多少?8, 2022)， 250页，ISBN 978-9-042-94796-2，由阿尔班·高蒂埃玛丽·克莱尔审查FRÉDÉRIC，勒米尔，一个人类主义的历史(巴黎:阿尔宾·米歇尔，2022)，248页，ISBN 978-2-226-47049-2，由马克西姆·德利奥·劳拉·吉安内蒂审查，近代早期意大利的饮食文化和文学想象(阿姆斯特丹:阿姆斯特丹大学出版社，coll。饮食文化1900年之前的食物历史，2022年)，260页，ISBN 978-9-463-72803-4，由Ryan WHIBBS Jennifer reggan - lefebvre审查，Imperial Wine。《大英帝国如何创造葡萄酒的新世界》(伯克利:加州大学出版社，2022年)，342页，ISBN 978-0-520-34368-9，由st stephane LE BRAS Bruno LAURIOUX,Kilien STENGEL(编)，LE mod culinaire francalais审阅。扩散，适应，转变，反对世界(xvi - xxie si)(旅游:出版社大学弗朗索瓦拉伯雷，2021年)，252页，ISBN 978-2- 8669 -06790-5，由雷切尔·里奇·让-皮埃尔·威利特，mobilit alimentaires审查。餐厅和consomations dans l '空间des chemins de fer en France (xixe - xxiesi)(巴黎:Éditions de la Sorbonne, 2021)， 288页，ISBN 979-1-035-10612-6，由Stefano MAGAGNOLI Darra GOLDSTEIN审查，黑麦王国:俄罗斯食品简史(奥克兰:加州大学出版社，2022)，171页，ISBN 978-0-520-38389-0，由franois - xavier审查NÉRARD
{"title":"Book Reviews / Comptes rendus","authors":"","doi":"10.1484/j.food.5.134746","DOIUrl":"https://doi.org/10.1484/j.food.5.134746","url":null,"abstract":"Book Reviews / Comptes rendus Paul JAMES, Food Provisions for Ancient Rome. A Supply Chain Approach (Abingdon/New York: Routledge, 2021), 240 pp., 29 b/w illus., ISBN 978-0-367-14339-8, reviewed by 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, reviewed by 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, reviewed by 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, reviewed by Maxime DELLIAUX Laura GIANNETTI, Food Culture and Literary Imagination in Early Modern Italy (Amsterdam: Amsterdam University Press, coll. Food Culture Food History before 1900, 2022), 260 pp., ISBN 978-9-463-72803-4, reviewed by 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 978-0-520-34368-9, reviewed by Stéphane LE BRAS Bruno LAURIOUX,Kilien STENGEL (eds), Le modèle culinaire français. Diffusion, adaptations, transformations, oppositions dans le monde (XVIIe-XXIe siècles) (Tours : Presses universitaires François Rabelais, 2021), 252 pp., ISBN 978-2-869-06790-5, reviewed by Rachel RICH Jean-Pierre WILLIOT, Mobilités alimentaires. Restaurations et consommations dans l’espace des chemins de fer en France (XIXe-XXIesiècle) (Paris: Éditions de la Sorbonne, 2021), 288 pp., ISBN 979-1-035-10612-6, reviewed by 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, reviewed by François-Xavier NÉRARD","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135210964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"A Lost Gastronomic Paradise in Baldassarre da Fossombrone’s Menzoniero overamente Bosadrello (1475)","authors":"Filippo Ribani","doi":"10.1484/j.food.5.133323","DOIUrl":"https://doi.org/10.1484/j.food.5.133323","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"402 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76442010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article analyses the relations between food, social status and the circulation of knowledge in south-eastern Europe. During the long eighteenth century, the mobility of people led to the circulation of culinary practices and information regarding the organization of meals and the spread of good manners. With the help of ego-documents, travel narratives and private archives I examine how the Christian elites in the Ottoman Empire adapted to the flux of new practices and fashions diffused through the intermediary of people, objects, gazettes and books. Together with recipes and new sorts of food, a whole set of utensils was borrowed and adapted to meet the new requirements. The civilizing process was long and difficult, and documentary and visual sources capture very well the delay between the circulation of objects and information, on the one hand, and their assimilation in the nineteenth century, through the generation of the revolutions, on the other
{"title":"“Eating Daintily”: Food and Social Practices in the Danubian Principalities (1780-1850)","authors":"Constanţa Vintilă","doi":"10.1484/j.food.5.134743","DOIUrl":"https://doi.org/10.1484/j.food.5.134743","url":null,"abstract":"This article analyses the relations between food, social status and the circulation of knowledge in south-eastern Europe. During the long eighteenth century, the mobility of people led to the circulation of culinary practices and information regarding the organization of meals and the spread of good manners. With the help of ego-documents, travel narratives and private archives I examine how the Christian elites in the Ottoman Empire adapted to the flux of new practices and fashions diffused through the intermediary of people, objects, gazettes and books. Together with recipes and new sorts of food, a whole set of utensils was borrowed and adapted to meet the new requirements. The civilizing process was long and difficult, and documentary and visual sources capture very well the delay between the circulation of objects and information, on the one hand, and their assimilation in the nineteenth century, through the generation of the revolutions, on the other","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135211414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Dutch and their Love for Liquorice: How a Cough Medicine became Part of National Identity","authors":"Marieke M.A. Hendriksen","doi":"10.1484/j.food.5.134742","DOIUrl":"https://doi.org/10.1484/j.food.5.134742","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134884291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Dreaming of Cockaigne, Dreaming of Distant Worlds","authors":"Andrea Baldan","doi":"10.1484/j.food.5.133324","DOIUrl":"https://doi.org/10.1484/j.food.5.133324","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"280 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73152395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Three Thousand Dishes on a Georgian Table: The Data of Royal Eating in England, 1788-1813","authors":"Adam Crymble, Sarah Fox, Rachel Rich, Lisa Smith","doi":"10.1484/j.food.5.134745","DOIUrl":"https://doi.org/10.1484/j.food.5.134745","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135211412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sweet potatoes have rarely been the focus of historical interest, in part due to the difficulty in researching the nebulous word “potato” and the fact that they were never grown in England on such a scale as to have made the same impact on diets as the “ordinary” potato. Nevertheless, as one of the first foods from the Americas to arrive in England in the sixteenth century, this root is revealing of the reception and perception of the “New World” and its goods at the cusp of English colonialism. This study demonstrates that the sweet potato was an expensive exotic novelty in elite English foodways, and thereby reassesses our understanding of the place of Indigenous American foods in the English luxury market. Furthermore, it argues that methods of sweet potato consumption are evidence of the integration of Indigenous culinary practices and knowledge in English cuisine.
{"title":"“The Most Delicate Rootes”: Sweet Potatoes and the English Consumption of the “New World” Reassessed, <i>c</i>. 1580-1650","authors":"Serin Quinn","doi":"10.1484/j.food.5.134741","DOIUrl":"https://doi.org/10.1484/j.food.5.134741","url":null,"abstract":"Sweet potatoes have rarely been the focus of historical interest, in part due to the difficulty in researching the nebulous word “potato” and the fact that they were never grown in England on such a scale as to have made the same impact on diets as the “ordinary” potato. Nevertheless, as one of the first foods from the Americas to arrive in England in the sixteenth century, this root is revealing of the reception and perception of the “New World” and its goods at the cusp of English colonialism. This study demonstrates that the sweet potato was an expensive exotic novelty in elite English foodways, and thereby reassesses our understanding of the place of Indigenous American foods in the English luxury market. Furthermore, it argues that methods of sweet potato consumption are evidence of the integration of Indigenous culinary practices and knowledge in English cuisine.","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135211413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Enlightenment and Linseed Oil: Conflicts over Fasting Rigour in Eighteenth-Century Poland–Lithuania","authors":"Kilian Harrer","doi":"10.1484/j.food.5.134744","DOIUrl":"https://doi.org/10.1484/j.food.5.134744","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134980562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"From Carnival to Cockaigne","authors":"Timothy J. Tomasik","doi":"10.1484/j.food.5.133321","DOIUrl":"https://doi.org/10.1484/j.food.5.133321","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"29 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72471208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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