We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern live
The Commission is a multidisciplinary working group, organizing biennial symposia on substantive issues in food history, with emphasis on the 19th & 20th centur
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume