I’m pleased to report that Oxford researchers now have online access to Beiträge zur Rechtsgeschichte Österreichs, 1, 2011-.
Founded in 2011 by the Kommission für Rechtsgeschichte Österreichs (KRGÖ) of the Österreichischen Akademie der Wissenschaften and published twice a year, this peer-reviewed academic journal specialises on the legal history of Austria covering all periods, medieval to contemporary. Research will include legal history of modern day Austria but also the Austrian monarchy and its former Habsburg territories (e.g. modern day Hungary, Croatia, Slovenia).
All aspects of legal history are covered (constitutional law, criminal law, civil law) as well as legal doctrine, comparative law, sociology and political science.
Journal issues are often thematically arranged:
Band 2016/2: Gerichtsvielfalt in Wien. Forschungen zum modernen Gerichtsbegriff
Band 2015/2: Frühneuzeitliche Supplikationspraxis und monarchische Herrschaft in europäischer Perspektive
Band 2014/2: Zwischen Wien und Czernowitz
Band 2013/2: recht [durch] setzen / Making Things Legal: Gesetzgebung und prozessuale Wirklichkeit in den europäischen Rechtstraditionen
Band 2013/1: Appellation und Revision im Europa des Spätmittelalters und der Frühen Neuzeit
Band 2012/1: Eherecht 1811 bis 2011. Historische Entwicklungen und aktuelle Herausforderungen
Band 2011/1: Testamente aus der Habsburgermonarchie. Alltagskultur, Recht, Überlieferung
Access is via SOLO or OU eJournals
Oxford readers can now access all issues for Food & History [ISSN 1780-3187] online.
An academic journal published since 2003 by the Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA), Food & History is the leading specialised journal in Europe in the field of food history. It covers all periods, from ancient history to post-modern times.
“The journal studies food history (from prehistory to the present), food archaeology, and food culture from different points of view. It embraces social, economic, religious, political, agronomical, and cultural aspects of food and nutrition. It deals at the same time with questions of food consumption, production and distribution, with nutrition theories and practices (medical aspects included), with food-related paraphernalia and infrastructures, as well as with culinary practices, gastronomy, and restaurants. Being positioned at the cross-roads of the humanities and social sciences, the review deliberately promotes interdisciplinary research approaches. Although most contributions are concerned with European food history, the journal principally also welcomes articles on other food cultures.” From http://www.hsozkult.de/journals/id/zeitschriften-575, accessed 21 April 2017.
The journal is listed in SOLO and Oxford eJournals. Articles are indexed in the Bibliography of British & Irish History (BBIH) and Historical Abstracts.