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

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1 Food & History Institut Européen d Histoire et des Cultures de l Alimentation European Institute for the History and Culture of Food Volume 11 - 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 Emmanuelle Raga, Université Libre de Bruxelles courriel : eraga@ulb.ac.be Comité de rédaction Karin Becker Westfälische Wilhelms-Universität Münster David Gentilcore University of Leicester Michael Matheus Johannes Guttenberg Universität Mainz Massimo Montanari Università degli Studi di Bologna Florent Quellier Université François Rabelais Tours Rachel Rich Leeds Metropolitan University Rengenier Rittersma Rotterdam Business School Marie-Pierre Ruas Chargée de recherche CNRS, Museum national d'histoire naturelle de Paris Françoise Sabban Ecole des Hautes Etudes en Sciences Sociales, Paris Comptes rendus David Gentilcore, University of Leicester courriel : dcg2@leicester.ac.uk Membres correspondants Wanessa Asfora Centro Universitário Senac São Paulo Kyri Claflin Boston University Barbara Santich Adelaide University Helena Jarošová Univerzity Karlovy Praha Joji Nozawa Maison franco-japonaise de Tokyo / Institut français de recherche sur le Japon Özge Samanci Yeditepe Üniversitesi Istanbul Conseil scientifique Stephen Mennell University College Dublin Henry Notaker Chercheur indépendant Antoni Riera Melis Universitat de Barcelona John Wilkins University of Exeter 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 Editors-in-Chief Allen J. GRIECO, The Harvard University Center for Italian Renaissance Studies, Florence Peter SCHOLLIERS, Vrije Universiteit Brussel Secretary Emmanuelle Raga, Université Libre de Bruxelles eraga@ulb.ac.be Editorial Board Karin Becker Westfälische Wilhelms-Universität Münster David Gentilcore University of Leicester Michael Matheus Johannes Guttenberg Universität Mainz Massimo Montanari Università degli Studi di Bologna Florent Quellier Université François Rabelais Tours Rachel Rich Leeds Metropolitan University Rengenier Rittersma Rotterdam Business School Marie-Pierre Ruas Chargée de recherche CNRS, Museum national d'histoire naturelle de Paris Françoise Sabban Ecole des Hautes Etudes en Sciences Sociales, Paris Book Review Editor David Gentilcore, University of Leicester dcg2@leicester.ac.uk Corresponding Members Wanessa Asfora Centro Universitário Senac São Paulo Kyri Claflin Boston University Barbara Santich Adelaide University Helena Jarošová Univerzity Karlovy Praha Joji Nozawa Maison franco-japonaise de Tokyo / Institut français de recherche sur le Japon Özge Samanci Yeditepe Üniversitesi Istanbul Advisory Board Stephen Mennell University College Dublin Henri Notaker Independent researcher Antoni Riera Melis Universitat de Barcelona John Wilkins University of Exeter 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 Peer Review Policy: Food & History is an academic journal which since 2007 (vol. 5 - no. 1) applies the usual methodical instruments for assessing incoming articles, i.e. a double-blind reviewing process by at least two external referees, recruited from a large and ever-growing intercontinental pool of experts in the field of social and cultural food studies. Cover illustration: BEWAG-Arch., Nachlass Elisabeth Meyer-Haagen, Historische Fotografie, Vorführungsschaufenster Hermannplatz , 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/2013/0095/218 ISSN ISBN Printed in the E.U. on acid-free paper

5 TABLE OF CONTENTS / SOMMAIRE Meals in Medieval Korea Yeon-Sik Chung... 1 Fish of the Fields: Aubergines in the Ottoman Period Priscilla Mary Işın Making Waterfowl Safe to Eat: Medical Opinion, Cookbooks and Food Purchases in Early Seventeenth-century England Paul Lloyd Mountain Food or the Common Ground of Milk and Coca: On the Relationship between Alpine and Andean Landscapes and Food in Literature Martina Kopf Das elektrische Kochen Die vollelektrische Küche als Leitbild moderner Haushaltsführung Sonja Petersen Carin Boalt and her 27,000 Meals Marianne Pipping Ekström Ready Meals and Cultural Values in the Netherlands, Jon Verriet À table: an exploration of the uses of food in Jean Renoir s La Grande Illusion, 1937 Carmel O Reilly In der Not frißt der Teufel Fliegen : Hitler, homnivore Tristan Landry There is no such thing as Dian cuisine! Food and local identity in urban Southwest China Jakob A. Klein...203

6 Reviews / Comptes rendus Upcoming issues / Prochains numéros Food history A bibliographic database / Bibliographie d histoire de l alimentation Submission of articles / Envois d articles