Food history is an interdisciplinary field that examines the history of food, 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. Food historians look at food as one of the most important elements of cultures, reflecting the social and economic structure of society. Food history is a new discipline, considered until recently a fringe discipline. The first journal in the field, Petits Propos Culinaires was launched in 1979 and the first conference on the subject was the Food & History is a multilingual (French, English, German, Italian and Spanish) scientific journal that has been published since 2003. Food & History is the biannual scientific review of the European Institute for the History and Cultures of Food (IEHCA) based in Tours. It publishes papers about the history and culture of food.
Food & History is the biannual scientific review of the Institut Européen d’Histoire et des Cultures de l’Alimentation / European Institute for the History and Culture of Food (IEHCA) in Tours, France. Founded in 2003, it is the first journal in Europe, both in its vocation and concept, specialised in the specific field of food history. Food & History aims at presenting, promoting and diffusing research that focuses on alimentation from an historical and/or cultural perspective. The journal studies food history (from prehistory to the present), food archaeology, and food culture from different points of view. It embraces social, economic, religious, political, agronomical, and cultural aspects of food and nutrition. It deals at the same time with questions of food consumption, production and distribution, with alimentation theories and practices (medical aspects included), with food-related paraphernalia and infrastructures, as well as with culinary practices, gastronomy, and...
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