1882

Food & History

Volume 4, Issue 1

Volume 4, Issue 1, 2006

Publisher: Brepols

DOI: https://doi.org/10.1484/j.food.6.20060001

- Cover Page
  
  https://doi.org/10.1484/J.FOOD.5.146715
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- Front Matter (title page, editorial information, copyright page, sommaire/ table of contents)
  
  https://doi.org/10.1484/J.FOOD.5.146716
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- Alimentation de cour, alimentation à la cour au Moyen Âge: nouvelles orientations de recherche
  
  By: Bruno Laurioux
  
  https://doi.org/10.1484/J.FOOD.2.302441
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- Palais, itinéraires et fêtes alimentaires des rois anglo-saxons aux Xe et XIe siècles
  
  By: Alban Gautier
  
  https://doi.org/10.1484/J.FOOD.2.302442
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- Pour une approche qualitative des comptes alimentaires: cour de France et cour de Rome à la fin du Moyen Âge
  
  Authors: Bruno Laurioux and Pauline Moirez
  
  https://doi.org/10.1484/J.FOOD.2.302443
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- Les banquets à la cour de Bourgogne au XVe siècle : Récits des chroniqueurs et données des comptes
  
  By: Yann Morel
  
  https://doi.org/10.1484/J.FOOD.2.302444
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- Culinary networks of power. Dining with King Leopold II of Belgium (1865-1909)
  
  By: Daniëlle De Vooght
  
  https://doi.org/10.1484/J.FOOD.2.302445
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- Dietetica e cucina nel Regimen Sanitatis di Maino de’ Maineri
  
  By: Francesca Pucci Donati
  
  https://doi.org/10.1484/J.FOOD.2.302446
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- Transport et consommation de la glace en Egypte au temps des Mamelouks
  
  By: Tahar Mansouri
  
  https://doi.org/10.1484/J.FOOD.2.302447
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- Piero di Cosimo: D’une iconographie à l’autre. Rapt, repas de noce et pique-nique pour l’Enlèvement d’Hippodamie
  
  By: Muriel Badet
  
  https://doi.org/10.1484/J.FOOD.2.302448
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- From Andean Weed to Culinary Staple: The Assimilation of the Tomato into Anglo-American Economy and Culture
  
  Authors: Huw Beynon and Stephen Quilley
  
  https://doi.org/10.1484/J.FOOD.2.302449
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- Les Comités de Propagande en faveur de la consommation de poisson pendant l’entre-deux-guerres (1918-1939)
  
  By: Jean-Christophe Fichou
  
  https://doi.org/10.1484/J.FOOD.2.302450
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- Dietary patterns in pre-World War II Greece. Disparities within peasant and urban foodways
  
  By: Antonia-Leda Matalas
  
  https://doi.org/10.1484/J.FOOD.2.302451
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- El estatuto del cocinero: su evolución en el tiempo
  
  By: María del Carmen Simón Palmer
  
  https://doi.org/10.1484/J.FOOD.2.302452
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- The use of drinking vessels in the context of dining and communal meals. Some preliminary thoughts drawn on archaeological evidence from medieval and post-medieval periods in Flanders and the Duchy of Brabant (Belgium)
  
  By: Danielle Caluwé
  
  https://doi.org/10.1484/J.FOOD.2.302453
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- Histoire de la qualité alimentaire
  
  https://doi.org/10.1484/J.FOOD.2.302454
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- Back Matter (Présentation du réseau de l'IEHA, Envois d'articles)
  
  https://doi.org/10.1484/J.FOOD.5.146714
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