Food history

Last updated

Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.

Contents

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

References

  1. ↑ Raymond Sokolov, "Many Hands Stirring Many Pots", a review of The Cambridge World History of Food, Natural History 109:11:86-87 (November 2000)

Further reading

Foods and meals

Historiography

Asia

Europe

Great Britain

  • Addyman, Mary et al. eds. Food, Drink, and the Written Word in Britain, 1820–1945 (Taylor & Francis, 2017).
  • Barnett, Margaret. British Food Policy During the First World War (Routledge, 2014).
  • Beveridge, W. H. British Food Control (1928), in World War I
  • Brears, P. Cooking and Dining in Medieval England (2008)
  • Burnett, John. Plenty and want: a social history of diet in England from 1815 to the present day (2nd ed. 1979). A standard scholarly history.
  • Collins, E. J. T. "Dietary change and cereal consumption in Britain in the nineteenth century." Agricultural History Review (1975) 23#2, 97–115.
  • Gautier, Alban. "Cooking and cuisine in late Anglo-Saxon England." Anglo-Saxon England 41 (2012): 373–406.
  • Gazeley, I. and Newell, A. "Urban working-class food consumption and nutrition in Britain in 1904" Economic History Review. (2014). http://onlinelibrary.wiley.com/doi/10.1111/ehr.12065/pdf.
  • Harris, Bernard, Roderick Floud, and Sok Chul Hong. "How many calories? Food availability in England and Wales in the eighteenth and nineteenth centuries". Research in economic history. (2015). 111–191.
  • Hartley, Dorothy. Food In England: A complete guide to the food that makes us who we are (Hachette UK, 2014).
  • Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present (2nd ed U of Illinois Press, 1996)
  • Meredith, D. and Oxley, D. "Food and fodder: feeding England, 1700-1900." Past and Present (2014). (2014). 222:163-214.
  • Oddy, Derek. From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s (Boydell Press, 2003).
  • Oddy, D. " Food, drink and nutrition" in F.M.L. Thompson, ed., The Cambridge social history of Britain, 1750–1950. Volume 2. People and their environment (1990). pp. 2:251-278.
  • Otter, Chris. "The British Nutrition Transition and its Histories", History Compass 10#11 (2012): pp. 812–825, [DOI]: 10.1111/hic3.12001
  • Panayi, Panikos. Spicing Up Britain: The Multicultural History of British Food (2010)
  • Spencer, Colin. British Food: An Extraordinary Thousand Years of History (2007).
  • Woolgar. C. N. The Culture of Food in England, 1200–1500 (2016). 260 pp.,

United States

Journals

Other languages

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.