Book reviews / Comptes-rendus

Abstract Guillaume ALONGE,Olivier CHRISTIN, Adam et Ève, le paradis, la viande et les légumes (Toulouse: Éditions Anacharsis, collection Essais, série “Histoire”, 2023), 192 pp, ISBN 979-1-027-90457-0, reviewed by Philippe Meyzie Marlene EPP, Eating Like a Mennonite. Food and Community across Borders (Montréal: McGill-Queen’s University Press, 2023), 304 pp, ISBN 978-0-228-01894-0, reviewed by Ben Nobbs-Thiessen Marie-Hélène MARGANNE,Gabriel NOCCHI MACEDO(dir.), Pratiques et stratégies alimentaires dans l’Antiquité tardive (Liège : Presses Universitaires de Liège, Cahiers du CeDoPal no. 11, 2022), 169 pp, ISBN 978-2-875-62333-1, reviewed by Zofia Rzeźnicka, Krzysztof Jagusiak IBN RAZĪN AL-TUJĪBĪ, The Exile’s Cookbook. Medieval Gastronomic Treatises from al-Andalus and North Africa , trans. and intr. by Daniel L. NEWMAN (London: Saqi Books, 2023), 352 pp, ISBN 978-0-863-56992-0, reviewed by Manuela Marín Francisco MARTÍNEZ MONTIÑO, The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería , in Carolyn A. NADEAU (ed. and trans.) (Toronto: University of Toronto Press, 2023), 760 pp, ISBN 978-1-48-754937-4, reviewed by Chloe Fairbanks Debra KELLY, Fishes with Funny French Names: The French Restaurant in London from the Nineteenth to the Twenty-First Century (Liverpool: Liverpool University Press), 392 pp, ISBN 978-1-80085-686-8, reviewed by Rachel Rich Janet BEIZER, The Harlequin Eaters: From Food Scraps to Modernism in Nineteenth-Century France (Minneapolis/London, University of Minnesota Press, 2024), ‎352 pp, ISBN 978-1-5179-1590-2, reviewed by Anne-Louise Mathieu-Goudier Catriona KELLY, Russian Food since 1800: Empire at Table (London: Bloomsbury Academic, 2024), 145 pp, 20 illus, ISBN 978-1-3501-9278-2, reviewed by Camille Neufville Adam ZIENTEK, A Thirst for Wine and War. The Intoxication of French Soldiers on the Western Front (Montréal/Kingston: McGill-Queen’s University Press, coll. Intoxicating Histories 9, 2024), 288 pp, 26 figs, 1 table, ISBN 978-0-2280-1993-0, reviewed by Stéphane Le Bras James R. GIBSON, Hungry and Starving. Voices of the Great Soviet Famine, 1928-34 (Montréal/Kingston: McGill-Queen’s University Press, 2024), 496 pp, ISBN ‎978-0-228-01999-2, reviewed by Mark B. Tauger Alberto CAPATTI, Manger italien. Histoire d’un art de vivre du XX e siècle à nos jours (Tours: Presses universitaires François-Rabelais, coll. Tables des Hommes, 2023), 428 pp, ISBN 978-2-86906-917-6, reviewed by Olivier de Maret Lisa HAUSHOFER, Wonder Foods: The Science and Commerce of Nutrition (Oakland: University of California Press, 2023) 270 pp, 20 illus, ISBN 978-0-520-39040-9, reviewed by Lesley Steinitz Xaq FROHLICH, From Label to Table. Regulating Food in America in the Information Age (Oakland: University of California Press, coll. California Studies in Food and Culture vol. 82, 2023), 312 pp.; ‎ISBN 978-0-520-29881-1, reviewed by Laure Bonnaud Matthew J. WOLF-MEYER, American Disgust. Racism, Microbial Medicine, and the Colony Within (Minneapolis/London: University of Minnesota Press, 2024), 296 pp, ISBN ‎978-1-517-91624-4, reviewed by Dominique Memmi

Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.