This article offers a critical examination of a geographically
based inventory put together in Lebanon linking landscapes
and “food heritage”. This systemic approach, which attempts
to explain the links between products, producers and landscapes
suggests that territories are the product of a specific rural
economy which only finds a distant echo in the organisational
structure of modern agrosystems.
- Content Type Journal Article
- Category Original
- Pages 221-238
- DOI 10.1484/J.FOOD.1.102700
- Authors
- Lucile Garçon
- Rami Zurayk
The paper surveys the inventories of Italian food heritage
since the country’s unification in 1861. Alongside this examination,
that pays attention to the approach and method of
these narratives, the presumed ideologies are analysed, which
the “culinary censuses” undoubtedly included. As a matter of
fact, these inventories inform about the history of the Italian
peninsula. The structures, contents and aims are largely
determined by the intellectual, political and social context of
the day. Lists of agricultural products of all regions of Italy,
panoramas of Italy’s gourmandises, tools for developing the
tourist industry, channels for valorising local products and
know how, and contributions to the national heritage : these
culinary inventories had indeed many and diverse functions.
- Content Type Journal Article
- Category Original
- Pages 153-172
- DOI 10.1484/J.FOOD.1.102697
- Authors
Front Matter („Title page“, „Editorial Board“, „Copyright page“, „Table of Contents“)
Content Type Journal ArticleCategory OriginalPages i-vi
Journal Food and HistoryPrint ISSN 1780-3187
Journal Volume Volume 9
Journal Issue Volume 9, Num…
This study sheds light on the Assyrian bread-making based
on the evidence provided by cuneiform sources of the first
millennium BC. Baked products, in form of bread and cakes,
characterize the food consumption of both profane and cultic
contexts of the…
The Franciscan monk William of Rubrouk narrates, meticulously
and in great detail, his long voyage between 1253 and 1255
in central Asia, which took him all the way to Karakorum at
the court of Möngke-Kahn. When describing Mongolian dietary
habits, if…
The eating habits of pagans, Jews and Christians in Antiquity
were determined by religious taboos and cultural preferences.
Food-related customs connected those who shared them, and
confirmed their identities as individuals and as a collectivity.
At th…
This article places Horace, Satire II 8 in its literary, historical
and political context. The poet ironically describes the
luxurious feast given by a certain Nasidienus to Maecenas the
friend of Augustus and patron of Horace. The ridiculous feast
is …
Our article focuses on the significant issues underlying the
symposium “Compiling a food heritage inventory: existing
knowledge, methods and perspectives” which was held in Tours
in 2009. As a consequence of the generalized heritagisation process
w…
Back Matter (Upcoming issues, Food history – A bibliographic database, Submission of articles)
Content Type Journal ArticleCategory OriginalPages 129-136
Journal Food and HistoryPrint ISSN 1780-3187
Journal Volume Volume 9
Journal Issue…
Patrick RAMBOURG, Histoire de la cuisine et de la gastronomie française (Paris, Editions Perrin, 2010), 381 pages. ISBN 978226203318-7 ; prix : 9,50 euros / Paul JANSSENS, Siger ZEISCHKA (eds.), La noblesse à table. Des ducs de Bourgogne aux rois des…