Food history

Food history is an interdisciplinary field that examines the history of food and nutrition, 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.

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]

  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)

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