This paper argues that food has become an increasingly important topic in British
historiography. To frame this historiographical analysis, the paper focuses on the “nutrition …

In most societies, meat is more highly prized, yet more frequently tabooed, than any other
food. The reasons for these taboos are complex and their origins have been the focus of …

Robert GW Kirk is Reader in Medical History and Humanities, Centre for the History of
Science, Technology and Medicine (CHSTM) at the University of Manchester, UK. His work …

The meat adulteration scandal has led to numerous controversies in the press and among
consumers concerning the effects of horse meat consumption, its nutritional characteristics …

A “superb” account of the enduring connection between humans and horses—“Full of the
sort of details that get edited out of more traditional histories”(The Economist). Fifty-six …

Simple Summary Aging in donkey meat was never investigated. It represents an important
process, because it leads the muscle to become meat. There are many ways to age meat …

This article offers a perspective on the overlooked 'more-than-human'emotional dimensions
of the British war effort of 1939 to 1945. We focus on the relationships between British …

In the late nineteenth and early twentieth centuries, the spread of what we now know as the
cold chain sparked controversy in both Europe and North America. This article examines …

Food and consumption practices are cultural symbols of communities, nations, identity and a
collective imaginary which bind people in complex ways. The media framed the 2013 …

In France, the horsemeat market has been declining for about 50 years and has become a
specialized market. Our study aims to understand this decline with regard to the drivers and …