Publicaciones (11) Publicaciones de Ilaria Berti

2024

  1. “I Never Met with a Worse Article in My life”: Disgusting Food and Repellent Food Habits in the Nineteenth-Century Caribbean Colonies

    Global Food History

2021

  1. 'Good Things [ ] from Bristol and Ireland' Dietary Ambiguities in the British Caribbean (1790s-1850s)

    Cromohs, Vol. 23, pp. 1-21

  2. American Globalization, 1492-1850: Trans-Cultural Consumption in Spanish Latin America

    Taylor and Francis Inc., pp. 1-327

  3. In the Kitchen: Slave agency and African cuisine in the West Indies

    American Globalization, 1492-1850: Trans-Cultural Consumption in Spanish Latin America (Taylor and Francis Inc.), pp. 169-192

  4. The 'offensive' and 'abominable' Spanish garlic American and Spanish empires in their fight for Cuba (circa 1840-1870s)

    FOOD HISTORY: A FEAST OF THE SENSES IN EUROPE, 1750 TO THE PRESENT (ROUTLEDGE), pp. 186-198

  5. The 'offensive' and 'abominable' Spanish garlic: American and Spanish empires in their fight for Cuba (circa 1840-1870s)

    Food History: A Feast of the Senses in Europe, 1750 to the Present (Taylor and Francis Inc.), pp. 186-198

2020

  1. ‘Good Things […] from Bristol and Ireland’: Dietary Ambiguities in the British Caribbean (1790s-1850s)

    Cromohs: Cyber Review of Modern Historiography, Núm. 23

  2. ‘Salt meat [...] is prejudicial to the health of the troops’: the battles between doctors and the British Empire over army diet in the nineteenth-century Caribbean

    Culture & History Digital Journal, Vol. 9, Núm. 2

2018

  1. FOOD "PROPER FOR AN ENGLISHMAN". NEOPHILIA AND NEOPHOBIA IN ANTHONY TROLLOPE'S THE WEST INDIES AND THE SPANISHMAIN

    MESAS LUSO-BRASILEIRAS: ALIMENTACAO, SAUDE & CULTURA, VOL II (UNIV COIMBRA), pp. 177-194

  2. La alimentación en la historia pr.

    Ediciones Universidad de Salamanca

2014

  1. Curiosity, Appreciation, and Old Habits Creolization of Colonizers' Food Consumption Patterns in Three English Travelogues on the Caribbean

    CARIBBEAN FOOD CULTURES: CULINARY PRACTICES AND CONSUMPTION IN THE CARIBBEAN AND ITS DIASPORAS