New Worlds, New Tastes: Food Fashions After the Renaissance (original) (raw)

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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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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Aesthetics & Food (First Draft for Encyclopedia of Food and Society- 3k words)

Krishnendu Ray

Encyclopedia of Food and Society, 2024

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“good taste” and “good dish”: recipes, tastes and flavours in modern Portuguese manuscript cookbooks (16th to 18th century)

João Pedro Gomes

2018

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Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. Presentation [Introduction to the special issue of Food & History, 10:1, 2012]

Peter Scholliers

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Introduction: Culinary Cultures and Convergent Histories

Ishita Banerjee

Cooking Cultures

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Syllabus: Food in Premodern Europe

Heather Stein

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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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Of Eels and Pears: A Sixteenth-Century Debate on Taste, Temperance, and the Pleasures of the Senses

Laura Giannetti

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Food Studies in the Romantic Period: (S)mashing History

Timothy Morton

Romanticism, 2006

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“Mens et mensa: Thinking of Food in Medieval Cultures (1000-1600 CE)” Introduction

Montserrat Piera

2013

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Novelty and Tradition. The New Landscape of Gastronomy (in P. Freedman [ed.], Food, the History of Taste, UCLA-Press, 2007, 334-358)

Peter Scholliers

2007

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Eating Right in the Renaissance (review)

Karen Reeds

Bulletin of the History of Medicine, 2005

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Golden culinary landscapes: A legacy of the palatial female vision in the face of hunger

Pablo M Orduna Portús

International Journal of Gastronomy and Food Science

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Amsterdam Symposium on the History of Food 2019

Joke Mammen

Registration open: ASHF 2019, 2019

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Epistemic Foundations of Cuisine: A Socio-Cognitive Study of the Configuration of Cuisine in Historical Perspective

Vanina Leschziner

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Taste, culture and history

Stephen Mennell

Petits Propos Culinaires, 2005

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Food, Drink and Identity. Cooking, Eating and Drinking in Europe since the Middle Ages

Peter Scholliers

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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

Food Culture and Society an International Journal of Multidisciplinary Research, 2007

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Theorizing Cuisine from Medieval to Modern Times: Cognitive Structures, the Biology of Taste, and Culinary Conventions

Vanina Leschziner

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Re-evaluating the Narrative of Cultural Change: 17th-Century Encounters through the Lens of Food

Karen Metheny

2022

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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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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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Some Like It Hot: Piquant Taste between the Middle Ages and Modern Times

Ottó Gecser

In: My Favourite Things: Object Preferences in Medieval and Early Modern Material Culture, ed. Gerhard Jaritz and Ingrid Matschinegg, 87-102. Münster, Vienna, and Zurich: LIT, 2019.

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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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FRUMENTY: A EUROPEAN RECIPE IN THE MEDIEVAL CULINARY TRADITION MA Thesis in Late Antique, Medieval and Early Modern Studies

Alena Minko

2024

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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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Premodern Food Studies: Practices and Ideologies

Emily Colbert Cairns

La corónica: A Journal of Medieval Hispanic Languages, Literatures, and Cultures, 2021

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The cuisine of “good taste” in the first Portuguese culinary magazine, “Annona ou Mixto-Curiozo” (1836-1837)

João Pedro Gomes

8th International Conference on Food and Drink Studies, Tours, 2023

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Food, Drink and society in Sixteenth-Century Ireland

Susan Flavin

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Spice and Taste in the Culinary World of the Early Modern Mediterranean

Eric R Dursteler

Silk Roads From Local Realities to Global Narratives, 2020

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Food Culture in France (review)

Michael Garval

South Central Review, 2008

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An empirical study of cultural evolution: the development of European cooking from medieval to modern times

Sven Isaksson

Cliodynamics: The Journal of Quantitative History and Cultural Evolution, 2015

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Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past

Kenneth Lipartito

Ethnohistory, 1998

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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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