Search Results - "Global food history"

Editorial Introduction: Empires of Disgust by Cevasco, Carla

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Food Encounters in the Tropics and the Andes: Isaac Holton’s Sensorial Construction of Disgust with Colombian Food in the Nineteenth Century by Lopez Rodriguez, Mercedes

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The Black Food Market in the General Government, Poland, 1939-1945 by Kochanowski, Jerzy

“…This article examines black-market food activities in the German-occupied territory of the General Government during World War II. Unlike in other areas of…”
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The "Kitchen Debate" Revisited: Abundance and Anti-domesticity in Cold War America by Nordstrom, Justin

“…This article examines two conflicting perspectives on home cooking in Cold War America. The 1959 American National Exhibition in Moscow featured a vocal…”
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"Gangsters and Dark Dingy Rooms": Rationing, Price Ceilings, and Black Markets in Wartime Canada, 1939-1945 by Broad, Graham

“…Consumers on the Canadian home front did not suffer extreme deprivation as a consequence of the Second World War. Price controls effectively combatted…”
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A Plum Story? Early Encounters and Colonial Views of the Safu in Central Africa, Seventeenth-Twentieth Centuries by Rimlinger, Aurore

“…The diversity of edible species originating in Africa is considerable, but the history of their use and domestication remains largely neglected, despite…”
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Black Market Logic: Meat Supply in Vichy France by Mouré, Kenneth

“…The extensive black market for meat in Occupied France shows the breadth of popular opposition to Vichy's system for food allocation and its links to…”
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Naturalizing Sugar in the American Diet: Agribusiness, Science, and the Propaganda Arts by Hollander, Gail M.

“…This article traces the refined sugar industry's post-World War II efforts to promote sugar as a necessary dietary component through an examination of its…”
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Introduction: Black Markets During the Second World War by Evans, Bryce, Pine, Lisa

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Editorial Introduction by Pilcher, Jeffrey M.

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Editorial Introduction by Pilcher, Jeffrey M.

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Camel Controversies and Pork Politics in British Mandate Palestine by Gilad, Efrat

“…World War II brought an industrial boom to British Mandate Palestine, but also extreme inflation and scarcity in essential commodities and foodstuffs. In…”
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Quality Regulation in the Global “Wine Periphery”: The Case of Late Imperial Rio de Janeiro (1880–1889) by Brinkmann, Sören

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Food, Thrift, and Experiment in Early Modern England by Werrett, Simon

“…This essay uses the framework of "thrifty science" to highlight commonalities between two early modern endeavours that seem distinct today - experimental…”
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The Pioneer's Feast: Colonial Menus in Italian East Africa by Garvin, Diana

“…This article examines colonial Italian menus used in interwar Ethiopia and Eritrea to understand how provide companies supported Fascism's imperial projects…”
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"The Stinkier the Better!"-A Case Study on the Reinvention of River Snail Noodles and the Transformation of Taste in China by Mak Sau-Wa, Veronica

“…This article uses luosifen - river snail rice noodles that originated in Liuzhou, China - as a lens to explore the relationship between food production and the…”
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Meat on and off the Royal Menu: The Medieval Delight of the Mind & the Erasure of Meat from Indian Recipe Collections by Gutiérrez, Andrea

“…A close study of the twelfth-century Delight of the Mind's (Mānasollāsa's) section on cooking called "The Enjoyment of Food" reveals that meat dominated the…”
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Chinese Tofu in Cold War Taiwan: Gendered Cosmopolitanism and Contested Chineseness by Zheng, Yanqiu

“…Chinese Tofu (1971), edited by the acclaimed female writer Lin Haiyin in Taiwan, came out in a rapidly changing Cold War order in East Asia. Focusing on this…”
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Magic of Olive Oil: Sex and Fluid Identities in the Premodern Mediterranean by Menaldi, Veronica

“…This case study of Ibn al-Durayhim al-Mawsilī's fourteenth-century compilation Kitaīb Manaīfiʻ al-Ḥayawaīn (Book of Animal Uses) demonstrates the magical uses…”
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Menus from the Lotos Club in New York City by Freedman, Paul, Johnson, Nancy

“…Several hundred menus from the Lotos Club have been preserved from the period 1870 to the present. They are from so-called "State Dinners" honoring important…”
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