Book Reviews / Comptes rendus

Q3 Arts and Humanities

Food and History Pub Date : 2023-01-01 DOI:10.1484/j.food.5.134746

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引用次数: 0

Abstract

Book Reviews / Comptes rendus Paul JAMES, Food Provisions for Ancient Rome. A Supply Chain Approach (Abingdon/New York: Routledge, 2021), 240 pp., 29 b/w illus., ISBN 978-0-367-14339-8, reviewed by Dimitri VAN LIMBERGEN Shanshan WEN, Communal Dining in the Roman West: Private Munificence toward Cities and Associations in the First Three Centuries AD (Leiden: Brill, 2022), 321 pp., ISBN 978-9-004-51686-1, reviewed by John F. DONAHUE Béatrice CASEAU,Hervé MONCHOT (dir.), Religions et interdits alimentaires. Archéozoologie et sources littéraires (Louvain/Paris/Bristol, CT : Peeters, coll. Orient & Méditerranée n? 8, 2022), 250 pp., ISBN 978-9-042-94796-2, reviewed by Alban GAUTIER Marie-Claire FRÉDÉRIC, Le miel, une autre histoire de l’humanité (Paris : Albin Michel, 2022), 248 pp., ISBN 978-2-226-47049-2, reviewed by Maxime DELLIAUX Laura GIANNETTI, Food Culture and Literary Imagination in Early Modern Italy (Amsterdam: Amsterdam University Press, coll. Food Culture Food History before 1900, 2022), 260 pp., ISBN 978-9-463-72803-4, reviewed by Ryan WHIBBS Jennifer REGAN-LEFEBVRE, Imperial Wine. How the British Empire Made Wine’s New World (Berkeley: University of California Press, 2022), 342 pp., ISBN 978-0-520-34368-9, reviewed by Stéphane LE BRAS Bruno LAURIOUX,Kilien STENGEL (eds), Le modèle culinaire français. Diffusion, adaptations, transformations, oppositions dans le monde (XVIIe-XXIe siècles) (Tours : Presses universitaires François Rabelais, 2021), 252 pp., ISBN 978-2-869-06790-5, reviewed by Rachel RICH Jean-Pierre WILLIOT, Mobilités alimentaires. Restaurations et consommations dans l’espace des chemins de fer en France (XIXe-XXIesiècle) (Paris: Éditions de la Sorbonne, 2021), 288 pp., ISBN 979-1-035-10612-6, reviewed by Stefano MAGAGNOLI Darra GOLDSTEIN, The Kingdom of Rye: A Brief History of Russian Food (Oakland: University of California Press, 2022), 171 pp, ISBN 978-0-520-38389-0, reviewed by François-Xavier NÉRARD

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书评/书评

保罗·詹姆斯，《古罗马的食物供应》。供应链方法(Abingdon/New York: Routledge, 2021)， 240页，29桶/桶。《罗马西部的公共餐饮:公元前三个世纪对城市和协会的私人慷慨》(莱顿:Brill, 2022)， 321页，ISBN 978-9-004-51686-1，由John F. DONAHUE b atrice CASEAU, herv MONCHOT(主编)，《宗教与interdidiits alimentaires》审稿。archsamozoologie et sources littsamurires(鲁汶/巴黎/布里斯托尔，CT;彼得斯，科尔)东方和西方的薪金和薪金是多少?8, 2022)， 250页，ISBN 978-9-042-94796-2，由阿尔班·高蒂埃玛丽·克莱尔审查FRÉDÉRIC，勒米尔，一个人类主义的历史(巴黎:阿尔宾·米歇尔，2022)，248页，ISBN 978-2-226-47049-2，由马克西姆·德利奥·劳拉·吉安内蒂审查，近代早期意大利的饮食文化和文学想象(阿姆斯特丹:阿姆斯特丹大学出版社，coll。饮食文化1900年之前的食物历史，2022年)，260页，ISBN 978-9-463-72803-4，由Ryan WHIBBS Jennifer reggan - lefebvre审查，Imperial Wine。《大英帝国如何创造葡萄酒的新世界》(伯克利:加州大学出版社，2022年)，342页，ISBN 978-0-520-34368-9，由st stephane LE BRAS Bruno LAURIOUX,Kilien STENGEL(编)，LE mod culinaire francalais审阅。扩散，适应，转变，反对世界(xvi - xxie si)(旅游:出版社大学弗朗索瓦拉伯雷，2021年)，252页，ISBN 978-2- 8669 -06790-5，由雷切尔·里奇·让-皮埃尔·威利特，mobilit alimentaires审查。餐厅和consomations dans l '空间des chemins de fer en France (xixe - xxiesi)(巴黎:Éditions de la Sorbonne, 2021)， 288页，ISBN 979-1-035-10612-6，由Stefano MAGAGNOLI Darra GOLDSTEIN审查，黑麦王国:俄罗斯食品简史(奥克兰:加州大学出版社，2022)，171页，ISBN 978-0-520-38389-0，由franois - xavier审查NÉRARD

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来源期刊

Food and History Arts and Humanities-History

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0.20

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