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17 | été 2020
Alimentation

Food
Alimentación
Edited by Alexandra Kovacs
Couverture du n° 17 | été 2020
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16 x 24 cm - 184 p.
ISBN 978-2-8107-0741-6

For about 20 years, not only has food been viewed in its economic and nutritional perspectives but also as “cultural property” (F. Braudel), thus becoming a genuine field of historical research for a better understanding of a given society. More specifically, all the hype about the current debates on food and its impact on health highlights the challenges of new research problems to be probed into by historical analyses. Dietetics, public health, the dissemination of food-use knowledge, the symbolic perception of food-items, foodways as marks of group or community identity, here are all the topics presented in our issue through five papers covering a large time-span ranging from ancient to modern times and focusing on different geographical areas. This issue provides further information on the topic through an interview with Amanda Herbert, the associate director of the project entitled Before ‘Farm to Table’ : Early Modern Foodways and Cultures.

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