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Kitchen Preparation, Schools, Transmission of a Cuisine

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Welcome to Kitchen Preparation, Schools, Transmission of a Cuisine

  Communal Dining and State Cafeterias in Moscow and Petrograd, 1917-1921
  The Cuisine of Ancient Mesopotamia
  Culinary Diasporas: Identity and the Language of Food in Gisèle Pineau’s Un Papillon Dans la Cité and L’Exil Selon Julia
  Culinary Tourism: An Exploratory Reading of Contemporary Representations of Cooking
  Deciphering a Meal
  Eating the World: Restaurant Culture in Early Twentieth Century Japan
  The Family Meal and Its Significance in Global Times
  Food and the Counterculture: A Story of Bread and Politics
  The Geography of Italian Pasta
  The Impact of New World Food Crops on the Diet and Economy of China and India, 1600-1900
  The Labor and Leisure of Food Production as a Mode of Ethnic Identity Building among Italians in Chicago, 1890-1940


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