No. 27.
History of Food: Movement, Food Practices and Cultural Changes

Table of contents

1. Editorial. History of Food: Movement, Food Practices and Cultural Changes

   Blanca Acuña Rodriguez, Diana Bonnett Vélez, Enriqueta Quiroz

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1. Archaeological, Ethnohistorical, and Ethnobotanical Records of Potatoes in the Andes Mountains

   Laura López Estupiñán

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2. The Grain of the Gods. Production Chain and Circulation of the Cacao of the Government of Girón in the Internal Neogranadino Market 1770-1810

   Jason Andrés Bedolla Acevedo

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3. Food in the Book «HACE TIEMPOS» by Tomás Carrasquilla. An Overview of Antioquian Cuisine from below in Times of Modernisation, 1870-1930

   Luis Fernando Sierra Muñoz

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4. The Flavour of Memories, Survival Tactics and Taste Memory of the Holodomor Victims (1932-1933)

   G. Angelica Vasquez Zarate

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5. Ancestral and Subsistence Food: Discourse and Control of Maize Cultivation and Consumption in Mexico, 1937-1961

   Luis Ozmar Pedroza Ortega

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6. Hunger in Post-War Spain: Power, Survival Strategies, and Daily Resistance from a «Micro» Perspective (Málaga, 1939-1951)

   Encarnación Barranquero Texeira

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7. Street Food as part of the Resistance-Fxistence: from 18th to 20th Century

   Greiziene Araújo Queiroz, Sônia de Souza Mendonça Menezes

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1. Urban Development and Female Convent Fundations in the Audiencia of Santa Fe and the Governement of Popayán (1575-1651)

   Sofía Brizuela, Alfonso Fernández Villa

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2. Tobacco Smuggling and the French Consulate in Galicia in the 1730s

   Manuel-Reyes García Hurtado

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1. The Misfortunes and Return of Briton Hammon (1747- 1760): Introduction and Translation

   Beatriz Carolina Peña

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2. Review: Cortés Guerrero, José David. History of religion in Colombia, 1510-2021 (1a. ed.). Bogotá: Editorial Universidad del Rosario, 2021

   Diana Bonnett Vélez

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