History of food

The history of food has been a subtopic explored in economic and social history.

Historiography

In the 21st century the history of food began attracting more scholarly attention. Two book series appeared, Food in American History series by Greenwood Press, and Arts and Traditions of the Table: Perspectives on Culinary History series by Columbia U. Press.

See also

• Agriculture
• Irish Famine

Bibliography

• Ashkenazi, Michael and Jacob, Jeanne. Food Culture in Japan. Greenwood, 2003. 207 pp.
• Belasco, Warren and Scranton, Philip, ed. Food Nations: Selling Taste in Consumer Societies. Routledge, 2002. 288 pp.
• Burnett, John. England Eats Out: A Social History of Eating Out in England from 1830 to the Present. Harlow, England: Pearson Educ., 2004. 363 pp.
• Cwiertka, Katarzyna and Walraven, Boudewijn, ed. Asian Food: The Global and the Local. Richmond, England: Curzon, 2002. 190 pp.
• Dunmire, William W. Gardens of New Spain: How Mediterranean Plants and Foods Changed America. U. of Texas Press, 2004. 375 pp.
• Evans, Lloyd T. Feeding the Ten Billion: Plants and Population Growth. Cambridge University Press (1998).
• Farquhar, Judith. Appetites: Food and Sex in Postsocialist China. Duke U. Press, 2002. 341 pp.
• Federico, Giovanni. Feeding the World: An Economic History of World Agriculture, 1800-2000.Princeton U. Press, 2005. 388 pp.
• Fernández-Armesto, Felipe. Near a Thousand Tables: A History of Food. Free Press, 2002. 258 pp.
• Ferguson, Priscilla Parkhurst. Accounting for Taste: The Triumph of French Cuisine. U. of Chicago Press, 2004. 258 pp.
• Fletcher, Nichola. Charlemagne's Tablecloth: A Piquant History of Feasting. St. Martin's, 2005. 256 pp.
• Fussell, Betty. The Story of Corn. U. of New Mexico Press, 2004. 356 pp.
• Greenspoon, Leonard J. and Simkins, Ronald A., ed.; Shapiro, Gerald. Food and Judaism. Creighton U. Press, 2005. 345 pp.
• Long, Lucy M., ed. Culinary Tourism. U. Press of Kentucky, 2004. 306 pp.
• Oddy, Derek J. From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s. Rochester, N.Y.: Boydell & Brewer, 2003. 269 pp.
• Spencer, Colin. British Food: An Extraordinary Thousand Years of History. Columbia U. Press, 2003. 416 pp.

United States

• Denker, Joel. The World on a Plate: A Tour through the History of America's Ethnic Cuisine. Westview, 2003. 196 pp.
• McLean, Alice L. Cooking in America, 1840–1945. (Greenwood, 2006. xxx, 194 pp. isbn 0-313-33574-5.)
• McWilliams, James E. A Revolution in Eating: How the Quest for Food Shaped America. (Arts and Traditions of the Table: Perspectives on Culinary History series.) Columbia U. Press, 2005. 386 pp.
• Oliver, Sandra L. Food in Colonial and Federal America. Greenwood, 2005. 230 pp. (Food in American History series.)
• Parkin, Katherine J. Food Is Love: Food Advertising and Gender Roles in Modern America. U. of Pennsylvania Press, 2006. 296 pp.
• Smith, Andrew F. The Turkey: An American Story. (University of Illinois Press, 2006. xxii, 224 pp. isbn 978-0-252-03163-2.)
• Stavely, Keith W. F. and Fitzgerald, Kathleen. America's Founding Food: The Story of New England Cooking. U. of North Carolina Press, 2004. 396 pp.
• Williams, Susan. Food in the United States, 1820s–1890. (Greenwood, 2006. xvi, 240 pp. isbn 0-313-33245-2.)
• Witt, Doris. Black Hunger: Soul Food and America. U. of Minnesota Press, 2004. 292 pp.