Category Archives: Food and Cuisine History

Paris, Ville de Cour ?

Conférence de Caroline zum Kolk will present a lecture on “Paris, Ville de Cour ?” as part of the “Les Mardis de Lauzun” lecture series at the Institut d’Études Avancées de Paris. Mardi 03 Février 2015, 18h00 – 20h00 IEA … Continue reading

Posted in Art History, Cultural History, Early Modern Europe, European History, Food and Cuisine History, French History, French Wars of Religion, Noble Culture and History of Elites, Paris History, Urban History | Leave a comment

The Insufficient Ark at U of C

The Early Modern Workshop at the University of Chicago is holding a discussion of Maura Capps’ dissertation chapter “The Insufficient Ark: A Political Ecology of a Failed Agricultural Department at the Cape of Good Hope, 1795-1806.” Maura is a PhD … Continue reading

Posted in Atlantic World, Cultural History, Early Modern Europe, Early Modern World, Empires and Imperialism, Environmental History, European History, Food and Cuisine History, Globalization, Lectures and Seminars, Northern Illinois University | Leave a comment

New Evidence on Mediterranean Diets

Mediterranean diets are routinely cited as especially healthy by culinary and health enthusiasts. Scientific evidence to support such claims has gradually been accumulating, although often supporting on certain components of Mediterranean foods. Indeed, definitions of a “Mediterranean diet” vary widely. … Continue reading

Posted in Food and Cuisine History, Languedoc and Southern France, Mediterranean World | Leave a comment

New Research on the Mediterranean Diet

The Mediterranean Diet is often touted as one of the world’s healthiest and most nutritious diets. Researchers recently released the results from a new study of the Mediterranean Diet. “A new study published in the Annals of Internal Medicine finds … Continue reading

Posted in European History, Food and Cuisine History, History of Medicine, Languedoc and Southern France, Mediterranean World | 1 Comment

French Cuisine and Frozen Food

French haute cuisine restauranteurs are upset by revelations that many other restaurants are using frozen ingredients and even serving entire factory-frozen dishes. The Washington Post reports that “a chunk of tuna cooked Provencal style with an attractive ratatouille on the … Continue reading

Posted in European Union, Food and Cuisine History, French History, Paris History | Leave a comment

French Presidential Palace Auctions Wines

The Palais de l’Élysée, official residence of the Président de la République in France, auctioned off approximately 10 percent of its wine cellar this week. This is reportedly the first such sale by the Élysée, intended to raise money to … Continue reading

Posted in European History, European Union, Food and Cuisine History, French History, Paris History | 1 Comment

Arcimboldo’s Four Seasons in New York

Renaissance artist Giuseppe Arcimboldo’s Four Seasons paintings have been transformed  into massive sculptures and are on display in New York. Philip Haas, a filmmaker and artist, has created a series of sculptures based on Arcimboldo’s paintings. According to NPR, “this … Continue reading

Posted in Art History, Early Modern Europe, Early Modern World, European History, Food and Cuisine History, History in the Media, Italian History, Renaissance Art and History | Leave a comment