Food as 'voice' - proceedings of history week 2017

Abstract

1/ Editorial: Food: concepts, values and significance -- Noel Buttigieg and George Cassar

2/ The Table at the Magisterial Palace, at the Auberge de Provence and at the Holy Infirmary -- Carmen Depasquale

3/ The market before ‘is-Suq tal-Belt’ – rediscovering the Knights’ Period market building in Valletta -- Christian Mifsud and Chantal Cassar

4/ Cibo e vita quotidiana – Il caso del monastero napoletano dei Santi Pietro e Sebastiano nella prima età moderna -- Ciro Romano

5/ Food – A voice from the Maltese nineteenth-century Criminal Court records (1838-1888) -- Evelyn Pullicino

6/ A ‘voice’ of the Italian national identity: food as synonymous of italianità in the visual arts of the post-war period -- Francesca Della Ventura

7/ Serving the Inquisitor’s refined tastes: the kitchen complex at the Inquisitor’s Palace -- Noel Buttigieg and Kenneth Cassar

8/ Funerary memorialization and food offering at the Venetian Scuola Grande di San Marco, 1500-1600 -- Gabriele Matino

9/ ‘Lands of Hunger’ – food scarcity and famine in Early Modern Malta -- William Zammit

10/ Changing food cultures in 1980s Athens -- Panagiotis Zestanakis

11/ The case of the slave cook who was accused of trying to poison her mistress -- Yosanne Vella

12/ Unwrapping history: Soviet candies, a bitter-sweet propaganda -- Raluca Parfentie

13/ 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 -- Mevrick Spiteri