original ) (raw )The Many Rooms in the House: Research on Past Foodways in Modern Europe
Peter Scholliers
Writing Food History. A Global Perspective (eds: K. Claflin & P. Scholliers), 2012
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Twenty-five years of studying un phénomène social total. Food history writing on Europe in the 19th and 20th centuries
Peter Scholliers
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Response: Not so fast: a comment on Atkinson and Deeming's ‘Class and cuisine in contemporary Britain: the social space, the space of food and their homology’
Magne Flemmen
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New Worlds, New Tastes: Food Fashions After the Renaissance
Brian Cowan
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Bourgeois consumption: food, space and identity in London and Paris, 1850-1914
Rachel Rich
Choice Reviews Online
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Food, Drink and Identity. Cooking, Eating and Drinking in Europe since the Middle Ages
Peter Scholliers
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International Commission for Research into European Food History A Call for Papers A Feast of the Senses: European Food and History 18-20 th Centuries
Sylvie Vabre , Peter Atkins , Peter Scholliers
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Food and Drink – A Reflection of Social Stratification
Michaela Látková
Great Moravian Elites From Mikulčice, 2020
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Introduction: Culinary Cultures and Convergent Histories
Ishita Banerjee
Cooking Cultures
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Viennese Delights: Remarks on the History of Food and Sociability in Eighteenth-Century Central Europe
David Do Paço
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Food Heritage and Nationalism in Europe
Ilaria Porciani
Food Heritage and Nationalism in Europe, 2019
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Culinary Heritage - Tracing, shaping and reshaping food culture from the Middle Ages to the present
Marianne Vedeler , Silje Hårstad , Lars Marius Garshol , Annechen Bahr Bugge
Culinary Heritage - Tracing, shaping and reshaping food culture from the Middle Ages to the present, 2024
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Food Fights at the EU Table: The Gastronomic Assertion of Italian Distinctiveness
Sara Bergstresser
European Studies: A …, 2006
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Chapter 1 Food heritage and nationalism in Europe
Ilaria Porciani
2020
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Amsterdam Symposium on the History of Food 2019
Joke Mammen
Registration open: ASHF 2019, 2019
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“Food Studies at the crossroads” (Opening Conference de l’International Conference on Food History and Food Studies, IEHCA, Tours, 26 & 27 march 2015)
Bruno Laurioux
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Journal published by the European Institute for the History and Culture of Food Revue publiée par l'Institut Européen d'Histoire et des Cultures de l'Alimentation
Peter Scholliers
2022
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Conclusion, Food and the City
Peter Atkins
Food and the City in Europe since 1800 , 2007
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Development of food studies: contributions of sociology, cultural anthropology, ethnology and history
jelena ivanisevic
Narodna umjetnost : hrvatski časopis za etnologiju i folkloristiku, 2015
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Introduction: Social dimensions of food
Philipp Wolfgang Stockhammer
2018
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Syllabus: Food in Premodern Europe
Heather Stein
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Elite Food Between the Late Middle Ages and Renaissance: Some Case Studies from Latium
raffaele pugliese
Environmental Archaeology, 2021
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Review by Carol HELSTOSKY of Claflin & Scholliers (eds), Writing Food History
Peter Scholliers
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FOOD CULTURE IN GREAT BRITAIN AND FRANCE
Delyana Dimitrova
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Stir It In Well, It Will Give a High French Taste: the Relationship with French Culinary Influence in 18th. and 19th. Century Ireland
Dr. Dorothy Cashman
2012
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Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. Presentation
Peter Scholliers
Food and History, 2012
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„Introduction: Places of Consumption from Early Modern to Postmodern Times“. In: Food & History 7/2 (2009), S. 1-12. (zus. mit Marc Forster)
Maren Möhring
2009
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Food and Drink in Medieval and Renaissance Europe: an overview of the past decade (2001-2012)
Allen J Grieco , Alban Gautier
Food & History vol. 10 n. 2, 2012
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Food, age, and the life course in Europe, 1800-2000
Peter Scholliers
2021
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Food and the city in Europe since 1800 - Edited by Peter J. Atkins, Peter Lummel, and Derek J. Oddy
Anne Murcott
The Economic History Review, 2009
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Food Culture in France (review)
Michael Garval
South Central Review, 2008
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Book Review of R. Tames, Feeding London: a Taste of History. Historical Publications, 2003. 208pp, 141 figures, indexed. £16.95 hbk.
Peter Atkins
2004
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Food and Conflict in Europe in the Age of the Two World Wars . Edited by Frank Trentmann and Flemming Just (London, Palgrave Macmillan, 2006) 296 pp. $74.95
Flemming Just
Journal of Interdisciplinary History, 2008
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From Migrant Food to Lifestyle Cooking: The Career of Italian Cuisine in Europe
Ulrike Thoms
2011
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Food Studies in the Romantic Period: (S)mashing History
Timothy Morton
Romanticism, 2006
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