FOOD & HISTORY has just published its first 2012 issue!
View the full table of contents and abstracts here:
<http://brepols.metapress.com/content/121194/>
Contents
DOSSIER – Food: Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes / L’alimentation : Convergence et divergence en Europe depuis 1800. Cuisine des élites, bourgeoisie et classes moyennes
Introduction Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. Introduction Peter Scholliers 3–12
Social Inequalities and Product Identification in Food Markets. A Critique of Modernization and Globalization Paradigms Alessandro Stanziani 13–48
I. Elite that creates power / Les élites créatrices de puissance
Commensal Soft Power Tools for Elites in European States: Networks and Dramaturgy between Divergence and Convergence Marc Jacobs 49–70
II. Shops that create needs / Des boutiques qui créent des besoins
Shopping for Food in Western Europe in the 19th and 20th Centuries Patricia Van den Eeckhout 71–82
Growing Fat? Middle-class Men and Food Consumption on the English Home Front, 1914–1918 Laura Ugolini 83–106
Succursales partout en Belgique. Delhaize Le Lion: Belgium’s First Food Chain Store, its Architecture and Brand Identity, 1867–1940 Nelleke Teughels 107–142
III. Restaurants that create identities / Les restaurants qui font l'identité
Restaurants in Western Europe and the United States in the 19th and 20th Centuries: an Introduction Patricia Van den Eeckhout 143–154
The Political Role of Restaurants and Chefs in the Construction of National Food Culture: Traditional and Typical Food Identities in Norway 1980–2011 Virginie Amilien 155–172
Chefs, Waitresses, Patrons, and Critics: the Discursive Representation of Social Actors in Restaurant Guides (Brussels, 1960–2000) Steven Van den Berghe 173–194
Contemporary Gastronomic Identities: Some Concluding Remarks Gary Alan Fine & Daphne Demetry 195–210
Review articles / Comptes rendus
Gonzalo ARANDA JIMÉNEZ, Sandra MONTÓN-SUBÍAS, Margarita SÁNCHEZ-ROMERO (eds.), Guess Who's Coming To Dinner: Feasting Rituals in the Prehistoric Societies of Europe and the Near East (Oxford, Oxbow, 2011), 245 pages. Katheryn C. Twiss 211–214
Nelly LABÈRE (études réunies et présentées par), Être à table au Moyen Âge (Madrid, Casa de Velázquez, 2010), 277 pages. Patrick Rambourg 215–218
Craig MULDREW, Food, Energy and the Creation of Industriousness: Work and Material Culture in Agrarian England, 1550-1780 (Cambridge, Cambridge University Press, 2011), 355 pages Paul S. Lloyd 219–220
David GENTILCORE, Pomodoro! A History of the Tomato in Italy (New York: Columbia University Press, 2010), 272 pages Rengenier Rittersma 221–223
Acknowledgements / Remerciements
Upcoming issues / Prochains numéros
Food history – A bibliographic database / Bibliographie d’histoire de l’alimentation
Submission of articles / Envois d’articles