Food & History. Institut Européen d Histoire et des Cultures de l Alimentation European Institute for the History and Culture of Food

Transcription

1 Food & History Institut Européen d Histoire et des Cultures de l Alimentation European Institute for the History and Culture of Food Volume 8 - n FH

2 FOOD & HISTORY Revue semestrielle publiée par l Institut Européen d Histoire et des Cultures de l Alimentation 16 rue Briçonnet Tours Tél Fax contact@iehca.eu Directeur de Publication Francis CHEVRIER Directeur de l IEHCA Rédacteurs en chef Allen J. GRIECO, The Harvard University Center for Italian Renaissance Studies, Florence Peter SCHOLLIERS, Vrije Universiteit Brussel Secrétariat de rédaction Rengenier Rittersma, Universität des Saarlandes, Saarbrücken courriel : rengenier.rittersma@eui.eu Comptes rendus Marika Galli, Université de Franche-Comté, Besançon courriel : marika.galli@tin.it Comité de rédaction Karin Becker Westfälische Wilhelms-Universität Münster Stephen Mennell University College Dublin Massimo Montanari Università degli Studi di Bologna Henry Notaker Chercheur indépendant Florent Quellier Université François Rabelais Tours Antoni Riera Melis Universitat de Barcelona Marie-Pierre Ruas Chargée de recherche CNRS, Museum national d'histoire naturelle de Paris Françoise Sabban Ecole des Hautes Etudes en Sciences Sociales, Paris John Wilkins University of Exeter Membres correspondants Wanessa Asfora Centro Universitário Senac São Paulo Kyri Claflin Boston University Roger Haden Le Cordon Bleu Adelaide Helena Jarošová Univerzity Karlovy Praha Joji Nozawa Panthéon-Sorbonne Paris Özge Samanci Yeditepe Üniversitesi Istanbul Avec le concours du Ministère de l' Education nationale du Ministère de l enseignement supérieur et de la recherche, de l Université François-Rabelais de Tours, du Conseil Régional du Centre. Cette revue bénéficie de la reconnaissance scientifique de l Institut des Sciences Humaines et Sociales du CNRS et de l European References Index for the Humanities (ERIH) de l European Science Foundation (History category B).

3 FOOD & HISTORY Biannual journal published by the European Institute for the History and Culture of Food 16 rue Briçonnet Tours France Tel. +33 (0) Fax (0) contact@iehca.eu Series Editor Francis CHEVRIER Director of the IEHCA Chief Editors Allen J. GRIECO, The Harvard University Center for Italian Renaissance Studies, Florence Peter SCHOLLIERS, Vrije Universiteit Brussel Secretary Rengenier Rittersma, Universität des Saarlandes, Saarbrücken rengenier.rittersma@eui.eu Book Review Editor Marika Galli, Université de Franche-Comté, Besançon marika.galli@tin.it Editorial Board Karin Becker Westfälische Wilhelms-Universität Münster Stephen Mennell University College Dublin Massimo Montanari Università degli Studi di Bologna Henry Notaker Chercheur indépendant Florent Quellier Université François Rabelais Tours Antoni Riera Melis Universitat de Barcelona Marie- Pierre Ruas Chargée de recherche CNRS, Museum national d'histoire naturelle de Paris Françoise Sabban Ecole des Hautes Etudes en Sciences Sociales, Paris John Wilkins University of Exeter Corresponding Members Wanessa Asfora Centro Universitário Senac São Paulo Kyri Claflin Boston University Roger Haden Le Cordon Bleu Adelaide Helena Jarošová Univerzity Karlovy Praha Joji Nozawa Panthéon-Sorbonne Paris Özge Samanci Yeditepe Üniversitesi Istanbul With the support of Ministère de l'education nationale, Ministère de l enseignement supérieur et de la recherche, Université François-Rabelais de Tours, and Conseil Régional du Centre. Journal with Institut des Sciences Humaines et Sociales du CNRS recognition and indexed by the European Reference Index for the Humanities (ERIH) of the European Science Foundation (History category B).

4 2011, Brepols Publishers n.v., Turnhout, Belgium All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of the publisher. D/2011/0095/18 ISSN ISBN Printed in the E.U. on acid-free paper

5 TABLE OF CONTENTS/SOMMAIRE PREHISTORICAL AND ANCIENT FOOD STUDIES / ÉTUDES SUR L ALIMENTATION PRÉHISTORIQUE ET ANTIQUE From Domestication Histories to Regional Prehistory: Using Plants to Re-evaluate Early and Mid-Holocene Interaction between New Guinea and Southeast Asia Tim Denham...03 À la table des dieux en Grèce ancienne Edoarda Barra-Salzédo...23 MEDIEVAL, EARLY MODERN, AND MODERN FOOD STUDIES / ÉTUDES SUR L ALIMENTATION MEDIÉVALE ET MODERNE Medieval Hanukkah Traditions: Jewish Festive Foods in their European Contexts Susan Weingarten...41 Consumption of Meat in Western European Cities during the Late Middle Ages: A Comparative Study Ramón A. Banegas López...63 The Levitico, or How to Feed a Hundred Jesuits David Gentilcore...87 History and Mythology of Polish Vodka: Scott Simpson The Invention of Nutrients William Prout, Digestion and Alimentary Substances in the 1820s Barbara Orland

6 vi Table of Contents/Sommaire CONTEMPORARY FOOD STUDIES / ÉTUDES SUR L ALIMENTATION CONTEMPORAINE Incomes, Class, and Coupons. Black Markets for Food in the Netherlands during the Second World War Ralf Futselaar Towards an Ontology of the Food Artwork: On Heston Blumenthal s Bacon-and Egg Ice Cream and Taste in the Age of its Technological Reproducibility Carlos Gasperi DOSSIER: FOOD AND EMPIRE / ALIMENTATION ET EMPIRES COLONIAUX Edited by Lauren Janes Introduction to Food and Empire Paul Freedman Culinary Connections and Colonial Memories in France and Algeria Kolleen M. Guy Exotic Eating in Interwar Paris: Dealing with Disgust Lauren Janes Freshness from Afar: The Colonial Roots of Contemporary Fresh Foods Susanne Freidberg Food, Anxiety and Dependency in a Post-Colonial World Erica J. Peters Review articles / Comptes rendus Upcoming issues / Prochains numéros Food history A bibliographic database / Bibliographie d histoire de l alimentation Submission of articles / Envois d articles