JournalTOCs

Global Food History
Number of Followers: 2

Hybrid journal * Containing 4 Open Access article(s) in this issue *
ISSN (Print) 2054-9547 - ISSN (Online) 2054-9555
Published by Taylor and Francis

[2652 journals]

Introduction: Forgotten Food Histories of South Asia
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  Authors: Jayeeta Sharma, Siobhan Lambert-Hurley; University of Toronto, Toronto, Ontario, Canadab Department of History, University of Sheffield, Sheffield, UK
  Pages: 95 - 106
  Abstract: Volume 9, Issue 2, July 2023, Page 95-106
  .
  
  Citation: Global Food History
  PubDate: 2023-08-10T08:46:19Z
  DOI: 10.1080/20549547.2023.2215161
  Issue No: Vol. 9, No. 2 (2023)
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
  Abstract: .
  
  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
  Abstract: .
  
  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
  Abstract: .
  
  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
  Abstract: .
  
  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
  Abstract: .
  
  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
  Abstract: .
  
  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
  Abstract: .
  
  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
  Abstract: .
  
  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
“Human or Not, Everyone Has Their Own Habits and Tastes”: Food,
Identity and Difference in Muslim South Asia
Open Access Article
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  Authors: Siobhan Lambert-Hurley; University of Sheffield, Sheffield, UKSiobhan Lambert-Hurley is Professor of Global History at the University of Sheffield. She is a cultural historian of modern South Asia with particular interests in women, gender, Humanities Research Council in the United Kingdom (2019-23). For this project, she edited a series on “Forgotten Food” for Scroll.in [https://scroll.in/topic/56278/forgotten-food] with Claire Chambers that was curated by Tarana Husain Khan. She is also an editor of Gender & History.
  Pages: 1 - 23
  Abstract: .
  
  Citation: Global Food History
  PubDate: 2023-05-01T09:21:45Z
  DOI: 10.1080/20549547.2023.2196924
The Perfumed Palate: Olfactory Practices of Food Consumption at the Mughal
Court
Open Access Article
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  Authors: Neha Vermani; Department of History, University of Sheffield, Sheffield, UKNeha Vermani is a cultural historian of early modern South Asia invested in the themes of consumption practices, body, Ottoman Empires.
  Pages: 1 - 23
  Abstract: .
  
  Citation: Global Food History
  PubDate: 2023-04-29T04:00:23Z
  DOI: 10.1080/20549547.2023.2203603
Narrating Rampur’s Cuisine: Cookbooks, Forgotten Foods, and Culinary
Memories
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  Authors: Tarana Husain Khan; University of Sheffield, Sheffield, UKTarana Husain Khan is a writer Lost Agricultural Varieties in India.”
  Pages: 1 - 25
  Abstract: .
  
  Citation: Global Food History
  PubDate: 2023-04-11T10:42:52Z
  DOI: 10.1080/20549547.2023.2196925
Bengali Mughlai Platter on the Table: Muslim and Indo-Persian Food Culture
in Bengal
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  Authors: Jayanta Sengupta; Kolkata, IndiaJayanta Sengupta is former Director of Victoria Memorial Hall, Kolkata, India’s most-visited museum. Educated at Presidency College, Kolkata, modernity.
  Pages: 1 - 19
  Abstract: .
  
  Citation: Global Food History
  PubDate: 2023-03-22T10:55:29Z
  DOI: 10.1080/20549547.2023.2191491
Cultivating Victory: The Women’s Land Army and the Victory Garden
Movement
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  Authors: Anne van Mourik; Holocaust Genocide Studies/University of Amsterdam
  Pages: 1 - 3
  Abstract: .
  
  Citation: Global Food History
  PubDate: 2023-03-15T11:37:43Z
  DOI: 10.1080/20549547.2023.2191241
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