Proceedings of History Week 2017: Food as ‘Voice’

20.00

paperback; illustrated

134 in stock

Weight 0.4 kg
Editor

Noel Buttigieg, George Cassar

Date

2020

Noel Buttigieg and George Cassar, Editorial – Food: Concepts, values and significance, p. vii
Carmen Depasquale, The Table at the Magisterial Palace, at the Auberge de Provence and at the Holy Infirmary, p. 1
Christian Mifsud and Chantal Cassar, The market before ‘Is-Suq tal-Belt’: rediscovering the Knights’ Period market building in Valletta, p. 10
Ciro Romano, Cibo e vita quotidiana: Il caso del monastero napoletano dei Santi Pietro e Sebastiano nella prima eta’ moderna, p. 29
Evelyn Pullicino, Food: A voice from the Maltese nineteenth-century Criminal Court records (1838-1888), p. 40
Francesca della Ventura, A ‘voice’ of the Italian national identity: food as synonymous of italianita’ in the visual arts of the post-war period, p. 51
Noel Buttigieg and Kenneth Cassar, Serving the Inquisitor’s refined tastes: the kitchen complex at the Inquisitor’s Palace, p. 60
Gabriele Matino, Funerary memorialization and food offering at the Venetian Scuola Grande di San Marco, 1500-1600, p. 75
William Zammit, ‘Lands of Hunger’: food scarcity and famine in Early Modern Malta, p. 84
Panagiotis Zestanakis, Changing food cultures in 1980s Athens, p. 101
Yosanne Vella, The case of the slave cook who was accused of trying to poison her mistress, p. 110
Raluca Parfentie, Unwrapping history: Soviet candies, a bitter-sweet propaganda, p. 118
Mevrick Spiteri, 16th-19th century agro-industries in Malta: the case of the Salina in Burmarrad – managing land and people towards a production and acquisition of food produce, p. 131