Food history
From The Art and Popular Culture Encyclopedia
"Eggs, milk, rice, and honey, onions, succory, leeks, and garlic, the leaves of the vine, radishes, and carrots, with other growths of the garden, formed the staple articles of diet among ancient peoples."--The Pleasures of the Table (1902) by George Herman Ellwanger |
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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.
See also
- Food studies
- List of ancient dishes
- List of historical cuisines
- Prehistoric medicine
- Timeline of food
- Spice use in Antiquity