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Authors:Jeffrey M. Pilcher Department of Physical; Environmental Sciences, University of Toronto, Toronto, Ontario, Canada Pages: 137 - 139 Abstract: Volume 10, Issue 2, July 2024, Page 137-139 .
Citation: Global Food History PubDate: 2024-05-27T11:07:52Z DOI: 10.1080/20549547.2024.2357043 Issue No:Vol. 10, No. 2 (2024)
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Authors:Andrea Gutiérrez Department of Asian Studies; The University of Texas at Austin, Austin, USAAndrea Gutiérrez divides her time between food history of South Asia translating for her upcoming project: writing a history of the captive elephant in South Asia from medieval times to the present. Pages: 140 - 158 Abstract: Volume 10, Issue 2, July 2024, Page 140-158 .
Citation: Global Food History PubDate: 2024-05-02T05:55:33Z DOI: 10.1080/20549547.2024.2347180 Issue No:Vol. 10, No. 2 (2024)
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Authors:Sören Brinkmann Willy Brandt Center; University of Wrocław, Wrocław, PolandSören Brinkmann is Professor of History at the Willy Brandt Center of the University of Wrocław, where he researches the author of Leite para os Trópicos! Consumo, produção e políticas públicas no Brasil, 1889–1964 (Rio de Janeiro, 2023). Pages: 1 - 18 Abstract: .
Citation: Global Food History PubDate: 2024-07-16T12:05:17Z DOI: 10.1080/20549547.2024.2377945
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Authors:Jerzy Kochanowski Faculty of Culture; the Hoover Institution (Stanford University). His books in English include: Through the Back Door: The Black Market in Poland 1944-1989 (Peter Lang, Frankfurt am Main – New York 2017); The Other October Revolution: Poland, 1956-57 (BRILL-Schöningh, Paderborn 2023). Pages: 1 - 18 Abstract: .
Citation: Global Food History PubDate: 2024-06-05T03:29:02Z DOI: 10.1080/20549547.2024.2353524
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Authors:Amanda E. Herbert Jack B. Bouchard Julia Fine a History; Durham University, Durham, UKb History, Rutgers University, New Brunswick, NJ, USAc History, Stanford University, Stanford, CA, USAAmanda E. Herbert is Associate Professor of Early Modern Americas in the History Department at Durham University. She holds the Ph.D. in History from Johns Hopkins University, the World History Association. Pages: 1 - 30 Abstract: .
Citation: Global Food History PubDate: 2024-06-03T11:27:31Z DOI: 10.1080/20549547.2024.2357928
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Authors:Ilaria Berti Departamento de Geografia; Historia y Filosofia, Universidad Pablo de Olavide, Seville, SpainIlaria Berti is working on her new project Nacionalismo culinario y cuerpo: Cuba entre el dominio de España y Estados Unidos en el siglo XIX financed by the European Union “NextGenerationEU” within the framework of the Maria Zambrano call for the requalification of the Spanish university 2021-2023, Pablo de Olavide University, Seville.She has been the Principal Investigator of her Marie Curie project (H2020) Imperial Recipes, a postdoctoral researcher at the Munich Center for Global History Svriz, American Globalization, 1492-1850 (Routledge, 2021). Pages: 1 - 21 Abstract: .
Citation: Global Food History PubDate: 2024-04-26T03:01:26Z DOI: 10.1080/20549547.2024.2341574
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Authors:Danielle Alesi History; Millikin University, Decatur, IL, USADanielle Alesi is an Assistant Professor of History at Nazareth University in Rochester, NY. Her research interests include the human-animal relationship in Atlantic World Colonization. Her first book, titled Eating Animals in the Early Modern Atlantic World: Consuming Empire, 1492-1700 is under contract review with Amsterdam University Press. Pages: 1 - 12 Abstract: .
Citation: Global Food History PubDate: 2024-04-23T09:59:48Z DOI: 10.1080/20549547.2024.2342182
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Authors:Justin Nordstrom Department of History; Penn State Hazleton, Hazleton, PA, USAJustin Nordstrom is Professor of History at Penn State’s Hazleton campus, where he teaches surveys of U.S. 2021 respectively). Pages: 1 - 21 Abstract: .
Citation: Global Food History PubDate: 2024-04-22T12:51:17Z DOI: 10.1080/20549547.2024.2344416
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Authors:Gail M. Hollander Department of Global; agriculture. Pages: 1 - 20 Abstract: .
Citation: Global Food History PubDate: 2024-04-02T12:26:42Z DOI: 10.1080/20549547.2024.2336406
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Authors:Eric Reed Department of History; Western Kentucky University, Bowling Green, KY, USAEric Reed is Professor of History at Western Kentucky University. His first major research project examined the cultural Commercial History (University of Chicago, 2015). His latest research project explores the history of bourbon whiskey in a global context. Pages: 1 - 26 Abstract: .
Citation: Global Food History PubDate: 2024-03-10T04:57:58Z DOI: 10.1080/20549547.2024.2321848
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Authors:Kenneth Mouré Department of History; University of Alberta, Edmonton, Alberta, CanadaKenneth Mouré is Professor of History at the University of Alberta Marché Noir: The Economy of Survival in Second World War France (2023). Pages: 1 - 17 Abstract: .
Citation: Global Food History PubDate: 2024-02-19T10:13:20Z DOI: 10.1080/20549547.2024.2313909
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Authors:Meghna Sapui Department of English Language; Victorian Studies. She is currently working on her book, Edible Empire: Tasting & Writing India, which looks at gastro narratives in literatures of British India. Pages: 1 - 23 Abstract: .
Citation: Global Food History PubDate: 2024-01-14T08:51:23Z DOI: 10.1080/20549547.2024.2301890
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Authors:Veronica Menaldi Department of Modern Languages; University of Mississippi, University, MS, USAVeronica Menaldi is an assistant professor of Spanish in the Department of Modern Languages at the University of Mississippi. She received her PhD from the Department of Spanish food. Pages: 159 - 174 Abstract: Volume 10, Issue 2, July 2024, Page 159-174 .
Citation: Global Food History PubDate: 2023-09-05T07:53:06Z DOI: 10.1080/20549547.2023.2252315 Issue No:Vol. 10, No. 2 (2023)
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Authors:Diana Garvin Department of Romance Languages; University of Oregon, Eugene, Oregon, USADiana Garvin is Assistant Professor of Italian in the Department of Romance Languages other fellowships. Pages: 175 - 205 Abstract: Volume 10, Issue 2, July 2024, Page 175-205 .
Citation: Global Food History PubDate: 2023-06-01T05:35:11Z DOI: 10.1080/20549547.2023.2213872 Issue No:Vol. 10, No. 2 (2023)
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Authors:Paul Freedman Nancy Johnson a Department of History; Yale University, New Haven, CT, USAb Archive, The Lotos Club, New York, NY, USAPaul Freedman is the Chester D. Tripp Professor of History at Yale where he has taught since 1997. Before that he was at Vanderbilt University. His teaching writes a monthly column for the Club newsletter about varied aspects of Lotos history. Pages: 206 - 223 Abstract: Volume 10, Issue 2, July 2024, Page 206-223 .
Citation: Global Food History PubDate: 2023-09-14T11:57:24Z DOI: 10.1080/20549547.2023.2256605 Issue No:Vol. 10, No. 2 (2023)
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Authors:Aritz Farwell Ludger Mees a HiTZ – Basque Center for Language Technology; University of the Basque Country (UPV/EHU), Donostia/San Sebastián, Spainb Department of Contemporary History, University of the Basque Country (UPV/EHU), Leioa, SpainAritz Farwell received a PhD in History from the University of the Basque Country (UPV/EHU). He is currently a researcher at HiTZ – Basque Center for Language Technology at the University of the Basque Country Invention (London: Routledge, 2023). Pages: 1 - 26 Abstract: .
Citation: Global Food History PubDate: 2023-10-24T06:31:23Z DOI: 10.1080/20549547.2023.2267002
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Authors:Donald Morard Department of History; McGill University, Montreal, CanadaDonald Morard III is a PhD student at McGill University whose research is focused on Soviet food production, with a particular focus in the Soviet Northwest in the period of late socialism. His current project focuses on Soviet Estonian agricultural reform in the 1970s how it failed when scaled to an all-union implementation. Pages: 1 - 20 Abstract: .
Citation: Global Food History PubDate: 2023-08-24T04:02:01Z DOI: 10.1080/20549547.2023.2249567
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Authors:Rachel Winchcombe Department of History; University of Manchester, Manchester, UKRachel Winchcombe is a Lecturer in Early Modern History at the University of Manchester, specializing in the connections between health, embodiment, the Caribbean. Pages: 1 - 23 Abstract: .
Citation: Global Food History PubDate: 2023-07-26T01:57:13Z DOI: 10.1080/20549547.2023.2234252
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Authors:Yanqiu Zheng China; pedagogy of intercultural encounters, he is working on a new book project that examines the fluid meanings of Chinese food the from the perspective of marginalized voices. Pages: 224 - 243 Abstract: Volume 10, Issue 2, July 2024, Page 224-243 .
Citation: Global Food History PubDate: 2022-06-03T12:45:38Z DOI: 10.1080/20549547.2022.2081018 Issue No:Vol. 10, No. 2 (2022)
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Authors:Veronica Mak Sau-Wa Sociology Department; Hong Kong Shue Yan University, North Point, Hong KongVeronica Mak Sau-Wa is an Assistant Professor in the Department of Sociology at the Hong Kong Shue Yan University. Her research interests focus on food, heritage Hope (University of Hawaii Press 2021). Pages: 244 - 264 Abstract: Volume 10, Issue 2, July 2024, Page 244-264 .
Citation: Global Food History PubDate: 2022-04-19T05:50:29Z DOI: 10.1080/20549547.2022.2061816 Issue No:Vol. 10, No. 2 (2022)
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