Food & History - 17:1 (2019). Food and Weather Studies

Pages: 173 p. Language(s):English. Brepols, Publication Year:2020 -- TABLE OF CONTENTS Food and Weather Studies : un champ de recherche en voie de constitution Karin BECKER & Rengenier C. RITTERSMA I Extreme weather effects on farming and production / Une production agro-alimentaire soumise aux aléas météorologiques Societies Facing Hydrological Extremes: The Case of Urban Supplies in France (Middle Ages to Late Eighteenth Century) Alexis METZGER, Emmanuelle ATHIMON, Laurent LITZENBURGER, Florie GIACONA & Jérémy DESARTHE “We did not eat bread for two or three months.” Subsistence Crises in the City and Republic of Bern, 1315–1715 Chantal CAMENISCH La maladie des pommes de terre en 1845 vue par la Société médico-chirurgicale de Bruges : météorologie vs mycologie Gaston René DEMARÉE II Weather-related food preparation and consumption / Une préparation et une consommation réglées par le temps qu’il fait Chicken Stroganoff in the Amazon: Is Food Always Matched to the Weather? A Comparison between Temperate and Tropical Countries Esther KATZ Le chocolat et le temps qu'il fait. L'introduction et l'adaptation d'un produit au Japon du XIXe siècle à nos jours Sylvie GUICHARD-ANGUIS Weather as a Concern in Recipes and Cookbooks Henry NOTAKER Book Reviews / Comptes rendus Marie-Pierre HORARD, Bruno LAURIOUX (dir.), Pour une histoire de la viande. Fabrique et représentations de l’Antiquité à nos jours (Tours/Rennes, Presses universitaires de Rennes et Presses universitaires François-Rabelais de Tours, 2017) Michaël BRUCKERT Daniele LOMBARDI, Dalla dogana alla taverna. Il vino a Roma alla fine del Medioevo. Gli inediti Statuta Comunicatis Artis Tabernariorum Alme Urbis Rome (1481-1482) (Roma, Roma nel Rinascimento, 2018) Daniele OGNIBENE Thomas PARKER, Tasting French Terroir. The History of an Idea (Oakland, University of California Press, 2015) Rengenier C. RITTERSMA Nico SLATE, Gandhi’s Search for the Perfect Diet: Eating with the World in Mind (Seattle, University of Washington Press, 2019) Natacha CHEVALIER Bee WILSON, The Way We Eat Now. Strategies for Eating in a World of Change (London, 4th Estate, 2019) Lucinda BYATT Style sheet for the submission of articles to Food & History.…