Abstract

This essay deals with three ambitious recent contributions to food history, and with more specialized work. It focuses on the growing range of sources used in this history; the increasing attention to processes of diffusion and to cultural reactions to "other" foods; and the examination of cuisine and manners as part of food history. Findings about nutrition, issues of periodization and the widening range of topics round out the comments on a field that is clearly gaining momentum in social history more generally.

Additional Information

ISSN
1527-1897
Print ISSN
0022-4529
Pages
pp. 165-178
Launched on MUSE
2002-09-01
Open Access
No
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