Pour une histoire de l’alimentation en Afrique avant le XXe siècle by Monique Chastanet, Gérard Chouin, Dora De Lima, Thomas Guindeuil

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Towards a history of foodways in Africa before the 20th century by Monique Chastanet, Gérard Chouin, Dora De Lima, Thomas Guindeuil

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Le festin dahoméen. Femmes du palais, politiques internes et pratiques culinaires en Afrique de l’Ouest au XVIIIe-XIXe siècle by J. Cameron Monroe, Anneke Janzen

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Events and Happenings: Uncommon Meals and the Atlantic Trade at 18th century Juffure (The Gambia) by Liza Gijanto

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Eating and Drinking at the Royal Hospital of Mozambique Island: Medicine and Diet Change between the end of the 18th and the early 19th century by Eugénia Rodrigues

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Foodways of Enslaved Laborers on French West Indian Plantations (18th-19th century) by Kenneth G. Kelly, Diane Wallman

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Biodiversité et équilibre du régime alimentaire by Hélène Pagezy

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Glimpses into cooking practices—observations on past and present Sudanese griddle baking by Ulrike Nowotnick

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Ramadan et « sauce à la souris ». Interdits et compromis alimentaires entre musulmans et animistes d’Afrique occidentale d’après le récit de René Caillié au début du XIXe siècle... by Monique Chastanet

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