Book ID: CBB000005673

Food and drink in history. Translated by Elborg Forster and Patricia M. Ranum (1979)

unapi

Forster, Robert (Editor)
Ranum, Orest (Editor)


Johns Hopkins University Press


Publication Date: 1979
Physical Details: xiii + 173 pp.

Description Contents: Aymard, M.: Toward the history of nutrition: Some methodological remarks. Morineau, M.: The potato in the 18th century. Revel, J.: A captial city's privileges: Food supplies in early-modern Rome. Hemardinquer, J.-J.: The family pig of the Ancien Régime: Myth or fact? Frijhoff, W., Julia, D.: The diet in boarding schools at the end of the Ancien Régime. Leclant, J.: Coffee and cafés in Paris, 1644-1693. Aron, J.-P.: The art of using leftovers: Paris, 1850-1900. Thuillier, G.: Water supplies in 19th-century Nivernais. Soler, J.: The semiotics of food in the Bible. Bonnet, J.-C.: The culinary system in the Encyclopédie. Barthes, R.: Toward a psychosociology of contemporary food consumption.


Citation URI
https://data.isiscb.org/isis/citation/CBB000005673/

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Authors & Contributors
Fitzpatrick, Joan
Rasmussen, Nicolas
White, Lynn, Jr.
Welshman, John
Weiss-Amer, Melitta
Wall, Wendy
Concepts
Nutrition; dietetics
Food and foods
Vitamins
Health
Science and society
Experiments and experimentation
Time Periods
19th century
20th century, early
Renaissance
20th century
17th century
Medieval
Places
Europe
British Isles
Montreal (Quebec, Canada)
Québec (Canada)
Americas
United States
Comments

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