of Food and Drink
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
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 1981 Oxford Food Symposium.