Gastronomy and Revolution
The call for papers on “Erasmian Science. The influence on Early-Modern science of Erasmus of Rotterdam and his legacy”, that we have issued in collaboration with the Max-Planck Institute for the History of Science, has this special issue of the Journal as an outcome.
The success of the Call has encouraged us to undertake another one, on a quite different matter (it is titled: Gastronomie et révolution). It will be issued in January 2015: the text of the call, that is prepared in collaboration with Ludovic Frobert and Nicola Perullo is anticipated here (see the PDF here, and the announcement on this site: http://www.ojs.unito.it/index.php/jihi/announcement/view/29 )
As our readers know, we experimented in 2012 a new kind of contributions: the “review/interview”. It aims at sharing with the author(s) the making of a review of their research, and it fits the collaborative style which marks our journal. The positive comments we received have confirmed us this genre is worth the while and so, in this issue, you will find a new conversation Manuela Albertone had with Olivier Christin, an author well-acquainted with an interdisciplinary approach.
Thank you for the sympathy whith which you are always following our projects.
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