Culinary Historian

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.

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

See also

* Early impact of Mesoamerican goods in Iberian society
* Food studies
* List of ancient dishes
* List of historical cuisines
* List of food and beverage museums
* Timeline of food

References

Further reading

* Olver, Lynne. ''The Secret Ingredient''. (2024) The Food Timeline
(Illustrated Edition)

*
* Collingham, Lizzie. ''Taste of War: World War II and the Battle for Food'' (2013)
* Cumo, Christopher, ed. ''Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present'' (Facts on File, 2015) online
* Gremillion, Kristen J. ''Ancestral Appetites: Food in Prehistory'' (Cambridge UP, 2011) 188 pages; explores the processes of dietary adaptation in prehistory that contributed to the diversity of global foodways.
* Grew, Raymond. ''Food in Global History'', Westview Press, 2000
* Heiser Charles B. ''Seed to civilisation. The story of food'' (Harvard UP, 1990)
* Johnson, Sylvia A. ''Tomatoes, Potatoes, Corn, and Beans: How the Foods of the Americas Changed Eating around the World'' (Atheneum Books, 1997). online
* Kiple, Kenneth F. and Kriemhild Coneè Ornelas, eds. ''The Cambridge World History of Food'', (2 vol, 2000).
* Katz, Solomon ed. ''The Encyclopedia of Food and Culture'' (Scribner, 2003)
* Lacey, Richard. ''Hard to swallow: a brief history of food'' (1994) online free
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* Mintz, Sidney. ''Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past'', (1997).
* Nestle, Marion. ''Food Politics: How the Food Industry Influences Nutrition and Health'' (2nd ed 2007).
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* Parasecoli, Fabio & Peter Scholliers, eds. ''A Cultural History of Food,'' 6 volumes (Berg Publishers, 2012)
* Pilcher, Jeffrey M. ed. ''The Oxford Handbook of Food History'' (2017)
Online review
* Pilcher, Jeffrey M. ''Food in World History'' (2017) advanced survey
* Ritchie, Carson I.A. ''Food in civilization: how history has been affected by human tastes'' (1981) online free
* Snodgrass, Mary Ellen, ed. ''World Food: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization'' (Routledge, 2012)
* Vernon, James. ''Hunger: A Modern History'' (Harvard UP, 2007).

Foods and meals

* Abbott, Elizabeth. ''Sugar: A Bittersweet History'' (2015) 464pp.
* Albala, Ken. ''Beans: A History'' (2007).
* Anderson, Heather Arndt. ''Breakfast: A History'' (2014) 238pp
* Atkins, Peter. ''Liquid Materialities: A History of Milk, Science and the Law'' (Ashgate, 2010).
* Blake, Michael. ''Maize for the Gods: Unearthing the 9,000-Year History of Corn'' (2015).
* Collingham, Lizzie. ''Curry: A Tale of Cooks and Conquerors'' (2007)
* Elias, Megan. ''Lunch: A History'' (2014) 204pp
* Foster, Nelson and Linda S. Cordell. ''Chilies to Chocolate: Food the Americas Gave the World'' (1992)
* Kindstedt, Paul. ''Cheese and Culture: A History of Cheese and its Place in Western Civilization'' (2012)
* Kurlansky, Mark. ''Milk!: A 10,000-Year Food Fracas'' (2018)
excerpt
* Kurlansky, Mark. ''Salt: A World History'' (2003
excerpt
* Martin, Laura C. ''A History of Tea: The Life and Times of the World's Favorite Beverage'' (2018
excerpt
* Mintz, Sidney. ''Sweetness and Power: The Place of Sugar in Modern History'' (1986)
* Morris, Jonathan. ''Coffee: A Global History'' (2019
excerpt
* Pettigrew, Jane, and Bruce Richardson. ''A Social History of Tea: Tea's Influence on Commerce, Culture & Community'' (2015).
* Piatti-Farnell, Lorna. ''Beef: A Global History'' (2013
excerpt
* Reader, John. ''Propitious Esculent: The Potato in World History'' (2008), 315pp a standard scholarly history
* Salaman, R.N. ''The history and social influence of the potato'' (1949)
* Smith, Andrew F. ''Sugar: A Global History'' (2015)
excerpt
* Valenze, Deborah,. ''Milk: A Local and Global History'' (Yale UP, 2012)

Historiography

* Claflin, Kyri and Peter Scholliers, eds. ''Writing Food History, a Global Perspective'' (Berg, 2012)
* De La Peña, Carolyn, and Benjamin N. Lawrance. "Introduction: Traversing the local/global and food/culture divides." ''Food and Foodways'' 19.1-2 (2011): 1–10.
* Duffett, Rachel, and Ina Zweiniger-Bargielowska, eds. ''Food and War in Twentieth Century Europe'' (2011
excerpt
* Otter, Chris. "The British Nutrition Transition and its Histories", ''History Compass'' 10/11 (2012): pp. 812–825, OI 10.1111/hic3.12001
* Peters Kernan, Sarah. "Recent Trends in Food History Research in the United States: 2017-19." ''Food & History'' (Jan 2021), Vol. 18 Issue 1/2, pp 233–240.
* Pilcher, Jeffrey M. "The embodied imagination in recent writings on food history." ''American Historical Review'' 121#3 (2016): 861–887.
* Pilcher, Jeffrey M., ed. ''Food History: Critical and Primary Sources'' (2015) 4 vol; reprints 76 primary and secondary sources.
* Scholliers, Peter. " Twenty-five Years of Studying un Phénomène Social Total: Food History Writing on Europe in the Nineteenth and Twentieth Centuries," ''Food, Culture & Society: An International Journal of Multidisciplinary Research'' (2007) 10#3 pp 449–471 https://doi.org/10.2752/155280107X239881
* Woolgar, Christopher M. "Food and the middle ages." ''Journal of Medieval History'' 36.1 (2010): 1–19.

Asia

* Achaya, Kongandra Thammu. ''A historical dictionary of Indian food'' (New Delhi: Oxford UP, 1998).
* Cheung, Sidney, and David Y.H. Wu. ''The globalisation of Chinese food'' (Routledge, 2014).
* Chung, Hae Kyung, et al. "Understanding Korean food culture from Korean paintings." ''Journal of Ethnic Foods'' 3#1 (2016): 42–50.
* Cwiertka, Katarzyna Joanna. ''Modern Japanese cuisine: Food, power and national identity'' (Reaktion Books, 2006).
* Kim, Soon Hee, et al. "Korean diet: characteristics and historical background." ''Journal of Ethnic Foods'' 3.1 (2016): 26–31.
* Kushner, Barak. ''Slurp! a Social and Culinary History of Ramen: Japan's Favorite Noodle Soup'' (2014) a scholarly cultural history over 1000 years
* Simoons, Frederick J. ''Food in China: a cultural and historical inquiry'' (2014).

Europe

* Gentilcore, David. ''Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450–1800'' (Bloomsbury, 2016)
* Goldman, Wendy Z. and Donald Filtzer, eds. ''Food Provisioning in the Soviet Union during World War II'' (2015)
* Roll, Eric. ''The Combined Food Board. A study in wartime international planning'' (1956), on World War II
* Rosen, William. ''The Third Horseman: Climate change and the great famine of the 14th century'' (Penguin, 2014).
* Scarpellini, Emanuela. ''Food and Foodways in Italy from 1861 to the Present'' (2014)

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, OI 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

* Pendergrast, Mark. ''For God, Country, and Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It'' (2013)
* Shapiro, Laura. ''Something From the Oven: Reinventing Dinner in 1950s America'', Viking Adult 2004,
* Smith, Andrew F. ed. ''The Oxford companion to American food and drink'' (2007)
*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
* Williams, Elizabeth M. ''New Orleans: A Food Biography'' (AltaMira Press, 2012).

Journals

* ''Petits Propos Culinaires'', first journal in the field
* ''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,

{{DEFAULTSORT:Food History
Food science
Historical foods
History of food and drink
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Long stubs with short prose