Jamaican Food: History, Biology, Culture by John Rashford

“…Review of <em>Jamaican Food: History, Biology, Culture</em>. B. W. Higman. 2008. …”
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Framing the fight: Food, history, and meaning in the mess by Jess Gerrior

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Association between diet history and symptoms of individuals having recovered from COVID-19 by Ola T. Sahloul, Talaat M. Sahloul

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Mapping Pockets of Survival by Elaine Swan

Subjects: “…Walking tour; cafes; food history; race…”
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THE BREAD OF INDIA: the corn in the reports of Diego Durán and José de Acosta by Luis Guilherme Assis Kalil, Renato Denadai da Silva

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Wine, beer, mead... Social and cultural aspects of alcohol consumption at the Jagiellonian courts around 1500 by Petr Kozák

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“ACCORDING TO THE BROTHERHOODS’ CUSTOM” BANQUETS OF KYIV CRAFTSMEN OF THE SECOND HALF OF XVIII CENTURY by Oleksii Sokyrko

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Reviewing the bread and butter of CoReMa, Cooking Recipes of the Middle Ages by Helena Bermúdez Sabel

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How to include the sociocultural context in food design: Insights, tools and strategies by Hendrik N. J. Schifferstein

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FACTORS AFFECTING THE WEIGHT AND HEALTH STATUS OF BABIES OF YOUNG MOTHERS by Samia T. Eldisoky

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Standard Patient History Can Be Augmented Using Ethnographic Foodlife Questions by June Jo Lee, John Wesley McWhorter, Gabrielle Bryant, Howard Zisser, David Miles Eisenberg

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Eating Apart Together? by Dennis De Vriese

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Cucine nazionali a confronto. I percorsi della cucina italiana in Gran Bretagna by Daniele Tricarico

Subjects: “…Food history…”
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Hare in Sauce According to Anthimus’ Recipe: Meat by Zofia Rzeźnicka

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How important was Latin America to the First World War? by Phillip Dehne

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How can patients and their physicians contribute to an outbreak investigation? Experiences from a nationwide listeriosis outbreak in Switzerland by Sabine Kiefer, Kerstin Kling, Roger Stephan, Martin W. Bratschi, Marianne Jost, Philipp Justus Bless, Claudia Schmutz, Daniel Mäusezahl, Kaspar Wyss, Mirjam Mäusezahl-Feuz, Christoph Hatz

“…Detailed information on food history could not be obtained from physicians, making the information vague and unspecific. …”
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La Disputation sur le saké et le riz (Shuhanron emaki) : une controverse parodique dans le Japon médiéval by Claire-Akiko Brisset

“…Quite famous among specialists of Japanese food history and culture for its so-called documentary value, this scroll most probably dates to the first half of the 16th century; but its anonymous text has not yet been much discussed and it raises many hermeneutical issues. …”
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An uncommon urticaria by Olivo Bertolo, Piero Risucci, Cristina Pollet, Antonio Sechi

“…We report the case of a 57 year old woman who developed headache, nausea, palpitation, tachycardia and hypotensione 30 minutes after eating spoiled tuna. A detailed food history and clinical exclusion helped to confirm a suspected diagnosis of scombroid poisining. …”
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Exploring the driving factors behind traditional food entrepreneurs in Sabah and Selangor by Adilah Md Ramli, Harifah Mohd Noor, Mazni Saad, Joko Sulistyo

“…Results showed there are two (2) themes that have been identified: 1) criteria for traditional food (cooking method, flavour, and originality) and 2) demand for traditional food (history, origin of food). Findings show the key factors that drive local entrepreneurs to develop distinctive attractions and become new tourism destinations, especially in traditional food areas.…”
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Eating One’s Way Through History: Food and Politics in Manuka Wijesinghe’s Monsoons and Potholes by Isabel Alonso Breto

“…Attention is paid to the ways in which the text articulates relations between personal stories, food, history and politics. Food plays a central role in some novels published in the last years by Sri Lankan authors, as is the case, for instance, with Yasmine Gooneratne’s A Change of Skies (1984) and Mary Ann Mohanraj’s Bodies in Motion (2005). …”
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