Book Reviews / Comptes rendus

Maryann TEBBEN,Savoir-Faire. A History of Food in France (London: Reaktion Books, 2020), 340 pp, ISBN 978-17-8914-332-4, reviewed by Denis Saillard

Elisabeth TOWNSEND,Cod: A Global History (London: Reaktion Books, 2022), 180 pp, 48 colour plates, 12 halftones, ISBN 178-9-14598-8, reviewed by Jean-Christophe Fichou

Martha M. DAAS,Medieval Fare: Food and Culture in Medieval Iberia (Lanham, MD: Lexington Books, 2022), 182 pp, 37 illus, ISBN 978-1-498-58959-8, reviewed by Juan Vicente García Marsilla

Hélène Jawhara PIÑER,Jews, Food, and Spain. The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage (Boston: Academic Studies Press, 2022), 302 pp, ISBN 978-1-644-69918-8, reviewed by Manuela Marín

Madeline BASSNETT,Hillary NUNN (eds),In the Kitchen, 1550-1800. Reading English Cooking at Home and Abroad (Amsterdam: Amsterdam University Press, 2022), 294 pp, ISBN 978-9-463-72164-6, reviewed by Chloe Fairbanks

Charlie TAVERNER,Street Food: Hawkers and the History of London (Oxford: Oxford University Press, 2023), 244 pp, 17 illus, ISBN 978-0-19-284694-5, reviewed by Beat Kümin

Garritt VAN DYK,Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel (Amsterdam: Amsterdam University Press, 2022), 214 pp, ISBN 978-9-463-72017-5, reviewed by Troy Bickham

Stefano MAGAGNOLI,Philippe MEYZIE (dir.),Réputation et marché. Produits, origines et marques : perspectives historiques (Lille: Presses universitaires du Septentrion, 2022), 292 pp, ISBN 978-2-7574-3560-1, reviewed by Marie-France Garcia-Parpet

Helga MÜLLNERITSCH,The Austrian Manuscript Cookery Book in the Long Eighteenth Century: Studies of Form and Function (Berlin/Bern/Brussels/New York/Oxford/Warsaw/Vienna: Peter Lang, 2022), 276 pp, 31 illus. b/w, ISBN (hardcover) 978-3-631-85657-4, reviewed by Lino Mioni

Jonathan K. REES,The Fulton Fish Market: A History (New York: Columbia University Press, 2022), 312 pp, ISBN 02-3120-256-3, reviewed by Richard Stott