The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the Institut Europ[...]

Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Includin[...]