JournalTOCs

Global Food History
Number of Followers: 2

Hybrid journal * Containing 2 Open Access article(s) in this issue *
ISSN (Print) 2054-9547 - ISSN (Online) 2054-9555
Published by Taylor and Francis

[2652 journals]

Is Cane Sugar “Canadian”' The Disavowal of Global Lives and Lands
within Canadian Sugar Marketing
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  Authors: Donica BelisleDepartment of History; University of Regina, Treaty 4 Territory, Regina, Saskatchewan, CanadaDonica Belisle is Professor of History at the University of Regina in Treaty 4 Territory, Saskatchewan, Canada. She is a settler Canadian of Belgian, French, German, consumer history. She is currently revising a book about the Vancouver-Fiji Sugar Company, which operated plantations in Fiji from 1905 to 1922.
  Pages: 1 - 19
  Abstract: .
  
  Citation: Global Food History
  PubDate: 2023-11-15T08:03:35Z
  DOI: 10.1080/20549547.2023.2278391
A Taste of Spain: Images of Rioja Wine in Britain and America (1890-1960)
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  Authors: Aritz FarwellLudger Meesa 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
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  Citation: Global Food History
  PubDate: 2023-10-24T06:31:23Z
  DOI: 10.1080/20549547.2023.2267002
The Contradictions of “Civilizing” Consumption: Colonial Wine and Race
in Britain’s Nineteenth-Century Imperial Project
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  Authors: Chelsea DavisDepartment of History; Missouri State University, Springfield, MO, USAChelsea Davis is currently an Assistant Professor of British History at Missouri State University. She received her Doctorate in History from The George Washington University in 2021 Race in Britain’s Wine Industries, 1860-1910.”
  Pages: 1 - 24
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  Citation: Global Food History
  PubDate: 2023-10-24T02:28:42Z
  DOI: 10.1080/20549547.2023.2269361
The March of Empire: The Californian Quest for Avocados in Early-Twentieth
Century Mexico
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  Authors: Viridiana Hernández FernándezHistory Department; University of Iowa, Iowa City, Iowa, USAViridiana Hernández Fernández is an environmental historian of modern Latin America. Her research interests focus on the many forms in which the transnational movement of people, food commodities, large-scale farmers were the primary actors in a long path of transformations of the Mexican countryside in the twentieth century.
  Pages: 1 - 25
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  Citation: Global Food History
  PubDate: 2023-10-16T07:14:53Z
  DOI: 10.1080/20549547.2023.2266535
Menus from the Lotos Club in New York City
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  Authors: Paul FreedmanNancy Johnsona 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: 1 - 18
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  Citation: Global Food History
  PubDate: 2023-09-14T11:57:24Z
  DOI: 10.1080/20549547.2023.2256605
Food Waste and Sustainable Eating in Historical Perspective
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  Authors: Eleanor BarnettKatrina Moseleya Leverhulme Early Career Fellow in the School of History; Archaeology Religion, Cardiff University, Cardiff, UKb Independent Scholar
  Pages: 1 - 4
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  Citation: Global Food History
  PubDate: 2023-09-12T11:07:12Z
  DOI: 10.1080/20549547.2023.2258014
Imperial Wine: How the British Empire Made Wine’s New World
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  Authors: Kathleen A. BrosnanUniversity of Oklahoma
  Pages: 1 - 3
  Abstract: .
  
  Citation: Global Food History
  PubDate: 2023-09-12T01:13:10Z
  DOI: 10.1080/20549547.2023.2257576
The History of Rioja Wine: Tradition and Invention.
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  Authors: Chelsea Davis
  Pages: 1 - 3
  Abstract: .
  
  Citation: Global Food History
  PubDate: 2023-09-11T12:03:51Z
  DOI: 10.1080/20549547.2023.2257577
Hearse Pies and Pastry Coffins: Material Cultures of Food, Preservation,
and Death in the Early Modern British World
Open Access Article
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  Authors: Amanda E. Herbert, Michael Walkden; DC. He was a postdoctoral research fellow on the Andrew W. Mellon Foundation–funded Before “Farm to Table”: Early Modern Foodways appetite.
  Pages: 1 - 28
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  Citation: Global Food History
  PubDate: 2023-09-07T01:28:44Z
  DOI: 10.1080/20549547.2023.2252665
Magic of Olive Oil: Sex and Fluid Identities in the Premodern
Mediterranean
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  Authors: Veronica Menaldi; 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: 1 - 16
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  Citation: Global Food History
  PubDate: 2023-09-05T07:53:06Z
  DOI: 10.1080/20549547.2023.2252315
Communist Quality: Dairy Production at the Leningrad Dairy Combine,
1965-1982
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  Authors: Donald Morard; 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
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  Citation: Global Food History
  PubDate: 2023-08-24T04:02:01Z
  DOI: 10.1080/20549547.2023.2249567
The Limits of Disgust: Eating the Inedible During Jamestown’s
Starving Time
Open Access Article
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  Authors: Rachel Winchcombe; 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
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  Citation: Global Food History
  PubDate: 2023-07-26T01:57:13Z
  DOI: 10.1080/20549547.2023.2234252
Valuable Waste: Soviet management of food scarcity in the early 1930s
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  Authors: François-Xavier Nérard; University of Paris 1 Panthéon-Sorbonne, Paris, FranceFrançois-Xavier Nérard is an Associate Professor at Paris 1 Panthéon-Sorbonne University. He specializes in Russian canteens during the Stalin Industrial Revolution.
  Pages: 1 - 20
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  Citation: Global Food History
  PubDate: 2023-06-23T07:49:57Z
  DOI: 10.1080/20549547.2023.2228626
Imperial Hops: Beer in the Age of Empire
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  Authors: Jeffrey M. Pilcher; University of Toronto, Toronto, CanadaJeffrey M. Pilcher is Professor of History Taste Made Beer a Global Commodity (forthcoming 2024). He is a member of the editorial collective of Global Food History.
  Pages: 1 - 16
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  Citation: Global Food History
  PubDate: 2023-06-21T08:11:11Z
  DOI: 10.1080/20549547.2023.2226526
The Pioneer’s Feast: Colonial Menus in Italian East Africa
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  Authors: Diana Garvin; University of Oregon, Eugene, Oregon, USADiana Garvin is Assistant Professor of Italian in the Department of Romance Languages other fellowships.
  Pages: 1 - 31
  Abstract: .
  
  Citation: Global Food History
  PubDate: 2023-06-01T05:35:11Z
  DOI: 10.1080/20549547.2023.2213872
From Colonial Hoof to Metropolitan Table: The Imperial Biopolitics of Beef
Provisioning in Colonial Korea
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  Authors: Tatsuya Mitsuda; Keio University, JapanTatsuya Mitsuda is Associate Professor at Keio University, Tokyo/Yokohama, Japan. He was educated at Keio, Bonn, twentieth centuries.
  Pages: 1 - 20
  Abstract: .
  
  Citation: Global Food History
  PubDate: 2023-01-03T06:17:16Z
  DOI: 10.1080/20549547.2022.2159708