Volume 7, Issue 1

Table of contents

May 2017; Volume 7, Issue 1.

Special Issue: Food history and identity: Food and eating practices as elements of cultural heritage, identity and social creativity
Guest Editors: Anda Georgiana BECUȚ

Introduction. Food history and identity: Food and eating practices as elements of cultural heritage, identity and social creativity (1-4)
Anda Georgiana BECUȚ, Kàtia LURBE I PORTO
Article first published online: 30 May 2017
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Being Moroccan abroad. Objects and culinary practices in women subjectivation (5-12)
Elsa MESCOLI
Article first published online: 30 May 2017
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Food and cultural omnivorism: a reflexive discussion on otherness, interculturality and cosmopolitanism (13-21)
Joana A. PELLERANO, Viviane RIEGEL
Article first published online: 30 May 2017
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The ransom of mussels in the lagoon of Venice: when the louses become “black gold” (22-30)
Rita VIANELLO
Article first published online: 30 May 2017
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Leisurely consumption, the legacy of European cafes (31-45)
Paul CLEAVE
Article first published online: 30 May 2017
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When “Germany” became the new “France”? Royal Dining at the Bavarian Court of Maximilian II and the Political Gastronomy of Johann Rottenhöfer in Transnational European Perspective, 1830-1870 (46-56)
Claudia KREKLAU
Article first published online: 30 May 2017
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Prolegomena to the Romanian Sociology and Historiography of Food (57-68)
Bogdan BUCUR
Article first published online: 30 May 2017
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