Food and drink in history : selections from the Annales, économies, sociétes, civilisations, volume 5 / edited by Robert Forster and Orest Ranum ; translated by Elborg Forster and Patricia M. Ranum.

Contributor Forster, Robert, 1926-2020.

Imprint:Baltimore : Johns Hopkins University Press, c1979.

Descriptionxiii, 173 p. : illus. ; 24 cm.

Note:tToward the history of nutrition / Maurice Aymard -- The potato in the eighteenth century / Michel Morineau -- A capital city's privileges / Jacques Revel -- The family pig of the Ancien Régime / Jean-Jacques Hémadinquer -- The diet in boardings schools at the end of the Ancien Régime / Willem Frijhoff, Dominique Julia -- Coffee and cafés in Paris, 1644-1693 / Jean Leclant -- The art of using leftovers, Paris, 1850-1900 / Jean-Paul Aron -- Water supplies in nineteenth-century Nivernais / Guy Thuillier -- The semiotics of food in the Bible / Jean Soler -- The culinary system in the Encyclopédie / Jean-Claude Bonnet -- Toward a psychosociology of contemporary food consumption / Roland Barthes.

Bibliography Note:Includes bibliographical references.

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