Food & History

Mohamed OUBAHLI, La main et le pétrin, alimentation céréalière et pratiques culinaires en Occident musulman au Moyen Âge (Casablanca, Fondation du Roi Abdul-Aziz, 2012) 590 pp., ISBN 9954036067.

Emma C. SPARY, Eating the Enlightenment: food and the sciences in Paris, 1670-1760 (Chicago, University of Chicago Press, 2012), ISBN 9780226768861. ; Sean TAKATS, The Expert Cook in Enlightenment France (Baltimore, The Johns Hopkins University Studies in Historical and Political Science, 2011), ISBN 9781421402833.

Mónica P. MORALES, Reading Inebriation in Early Colonial Peru, New Hispanisms: Cultural and Literary Studies (Ashgate Publishing Group, Farnham, 2012), 156 pp., £ 60, ISBN 9781409443339.

Ina ZWEINIGER-BARGIELOWSKA, Rachel DUFFETT and Alain DROUARD (eds), Food and War in Twentieth Century Europe, (Ashgate, Farnham, 2011), 276 pp., 7 illus., £65.00, ISBN 9781409417705.

Review essay: ‘The most important thing in the world’: Food and the Second World War - Lizzie COLLINGHAM, The Taste of War: World War Two and the Battle for Food (Allen Lane, 2011), 656 pp., 15 illus., £30.00, ISBN 9780713999648. ; Paul BRASSLEY, Yves SEGERS and Leon VAN MOLLE (eds), War, Agriculture and Food: Rural Europe from the 1930s to the 1950s (Routledge, 2012), 268 pp., 34 illus., £85.00, ISBN 9780415522168. ; Richard FARMER, The Food Companions: Cinema and Consumption in Wartime Britain, 1939-45, (Manchester UP, Studies in Popular Culture series, 2011), 229 pp., 29 illus., £60.00, ISBN 9780719083136.

Michael A. LaCombe, Political Gastronomy. Food and Authority in the English Atlantic World (Philadelphia, University of Pennsylvania Press, 2012), 224 pp., 17 illus., ISBN 9780812244182.