Food history

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.^[1]

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