f Book reviews/Comptes rendus

Gretchen PIERCE and Áurea TOXQUI (eds), Alcohol in Latin America: A Social and Cultural History (Tucson, University of Arizona Press, 2014); Marie Sarita GAYTÁN, ¡Tequila! Distilling the Spirit of Mexico (Stanford, Stanford University Press, 2014) By Deborah Toner

Sandra ABDERHALDEN, Michael DALLAPIAZZA, Lorenzo MACHARIS & Annette SIMONIS (eds), Schöne Kunst und reiche Tafel: über die Bilder der Speisen in Literatur und Kunst, Berne/Berlin, Peter Lang, 2015 (Jahrbuch für Internationale Germanistik, Reihe A Kongressberichte, Band 123) By Karin Becker

Sandrine KRIKORIAN, À la table des élites. Les repas privés en France de la Régence à la Révolution (Aix-en-Provence, Presses Universitaires de Provence, 2013) By Elaine Mahon

Nicolas TRÉPANIER, Foodways & Daily Life in Medieval Anatolia. A New Social History (Austin, University of Texas Press, 2014) By Yavuz Köse

Yael RAVIV, Falafel Nation: Cuisine and the Making of National Identity in Israel (Lincoln (NE), University of Nebraska Press, 2015) By Ronald Ranta

Jean-Yves ANDRIEUX & Patrick HARISMENDY (eds), L’assiette du touriste. Le goût de l’authentique (Rennes & Tours, Presses Universitaires de Rennes & Presses Universitaires François-Rabelais, 2013) By Anneke Geyzen

Antonella CAMPANINI, Il cibo e la storia: il Medioevo europeo (Roma, Carocci, 2016) By Andrea Maraschi