Food history

Food history is an interdisciplinary field that examines the history of food, and the cultural, economic, environmental, and sociological impacts of food. Food history is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes. Food historians look at food as one of the most important elements of cultures, reflecting the social and economic structure of society.

The first journal in the field, Petits Propos Culinaires was launched in 1979 and the first conference on the subject was the 1981 Oxford Food Symposium.^[1]

See also

• Combined Food Board in World War II
• Food faddism
• Food studies
• History of breakfast
• List of ancient dishes
• List of food and beverage museums
• List of historical cuisines
• Ovelgönne bread roll
• Timeline of food

References

1. Raymond Sokolov. "Review: The Cambridge World History of Food" Natural History

Further reading

• Anderson, Heather Arndt. Breakfast: A History (2014) 238pp
• Claflin, Kyri and Scholliers, Peter (eds), Writing Food History, a Global Perspective (Berg Publishers, 2012)
• Collingham, Lizzie. Taste of War: World War II and the Battle for Food (2013)
• Gremillion, Kristen J. Ancestral Appetites: Food in Prehistory (Cambridge University Press; 2011) 188 pages; explores the processes of dietary adaptation in prehistory that contributed to the diversity of global foodways.
• Elias, Megan. Lunch: A History (2014) 204pp
• Grew, Raymond. Food in Global History, Westview Press, 2000
• Haber, Barbara. "Culinary History Vs. Food History" in:The Oxford companion to American food and drink, ed. by Andrew F. Smith, Oxford University Press, 2007, pp. 179–180
• Hardy, Anne, (2016). 'Food Poisoning: An On-going Saga'. History & Policy. http://www.historyandpolicy.org/policy-papers/papers/food-poisoning-an-on-going-saga
• Heiser Charles B. Seed to civilisation. The story of food (Harvard University Press, 1990)
• Kiple, Kenneth F. and Kriemhild Coneè Ornelas,eds. The Cambridge World History of Food, (2 vol, Cambridge UP, 2000)
• Levy, Walter. The picnic: A History (2014) 208pp
• Mintz, Sidney. Sweetness and Power: The Place of Sugar in Modern History (Penguin 1986), ISBN 0-14-009233-1
• Mintz, Sidney. Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past, Beacon Press, 1997, ISBN 0-8070-4629-9
• Katz, Solomon ed. The Encyclopedia of Food and Culture (Scribner, 2003)
• Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health, revised and expanded edition (Berkeley, University Presses of California, 2007).
• Parasecoli, Fabio & Scholliers, Peter (gen. eds), A Cultural History of Food, 6 volumes (Berg Publishers, 2012)
• Pendergrast, Mark. For God, Country, and Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It (2013)
• Reader, John. Propitious Esculent: The Potato in World History (2008), 315pp a standard scholarly history
• Roll, Eric. The Combined Food Board. A study in wartime international planning (1956).
• Shapiro, Laura. Something From the Oven: Reinventing Dinner in 1950s America,Viking Adult 2004, ISBN 0-670-87154-0
• Veit, Helen Zoe, ed. Food in the Civil War Era: The North (Michigan State University Press, 2014)
• Veit, Helen Zoe. Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (University of North Carolina Press, 2013)
• Wallach, Jennifer Jensen. How America Eats: A social history of U.S. food and culture (2014) 256256pp

Journals

• Food and Foodways. Explorations in the History and Culture of Human Nourishment
• Food, Culture and Society: An International Journal of Multidisciplinary Research
• Food & History, multilingual scientific journal about the history and culture of food published by the (IEHCA)

Other languages

• Montanari, Massimo, Il mondo in cucina (The world in the kitchen). Laterza, 2002 ASIN: B0055J686G
• Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, ISBN 978-80-89208-94-4

External links

• Getting Started in Food History
• University of Houston Digital Library: 1850-1860's Hotel and Restaurant Menu Collection images
• : FOST: Social & Cultural Food Studies (VUB's research unit in food history)
• Italian Food History Blog
• Spanish Food History Articles: 27 most relevant products and Timeline by Enrique García Ballesteros
• "Culinary History". NYPL Recommendations: Best of the Web. USA: New York Public Library.
• Explained With Maps - History of World Food (Documentary Video)