Food history  

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Kunstformen der Natur (1904) by Ernst Haeckel

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.

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Unless indicated otherwise, the text in this article is either based on Wikipedia article "Food history" or another language Wikipedia page thereof used under the terms of the GNU Free Documentation License; or on research by Jahsonic and friends. See Art and Popular Culture's copyright notice.

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