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Relevant bibliographies by topics / Food history / Food studies

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Journal articles

Academic literature on the topic 'Food history / Food studies'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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Journal articles on the topic "Food history / Food studies"

1

Rees, Jonathan. "State of the Field: Food History, Food Studies, and Food Writing." Reviews in American History 48, no. 4 (2020): 625–35. http://dx.doi.org/10.1353/rah.2020.0069.

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2

Thomson, Rod. "Halal food: a history." Food, Culture & Society 22, no. 4 (2019): 505–6. http://dx.doi.org/10.1080/15528014.2019.1621117.

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3

Durand, Caroline. "Snacks: A Canadian Food History." Canadian Historical Review 99, no. 4 (2018): 686–87. http://dx.doi.org/10.3138/chr.99.4.br22.

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4

Harris, Bernard. "Review Articles : Food in History." European History Quarterly 27, no. 4 (1997): 581–86. http://dx.doi.org/10.1177/026569149702700408.

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5

Pieroni, Andrea. "Wild Foods: A Topic for Food Pre-History and History or a Crucial Component of Future Sustainable and Just Food Systems?" Foods 10, no. 4 (2021): 827. http://dx.doi.org/10.3390/foods10040827.

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The ethnobiology of wild foods has garnered increasing attention in food studies in recent years, since traditional foodways in less urbanized and globalized areas of the world are sometimes still based on often neglected or even largely unknown wild plant, animal, fungal, microorganism, and mineral ingredients, as well as their food products and culinary preparations [...]

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6

DeNotto, Michael. "Food and Drink in History." Charleston Advisor 22, no. 3 (2021): 23–28. http://dx.doi.org/10.5260/chara.22.3.23.

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Adam Matthew Digital’s historical, primary source-focused Food and Drink in History will amply support not only food studies programs, but multiple disciplines across academia including historical research, gender studies, business and marketing programs, health and nutrition programs, technology programs, social science and education programs, and interdisciplinary studies. Its extensive and international collection of cookbooks represent ethnicities and cultures across the globe and time, as well as rarities like multiple versions of the Apicus Cookbooks; it contains historical videos, video

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7

Ulrich, Katherine E. "Food Fights." History of Religions 46, no. 3 (2007): 228–61. http://dx.doi.org/10.1086/513255.

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8

David A. Davis. "A Recipe for Food Studies." American Quarterly 62, no. 2 (2010): 365–74. http://dx.doi.org/10.1353/aq.0.0132.

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9

Shutek, Jennifer. "Halal Food: A History." Food and Foodways 28, no. 1 (2019): 61–62. http://dx.doi.org/10.1080/07409710.2019.1700049.

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10

Hayden, Tiana B., and Dhan Zunino Singh. "Food and mobility." Journal of Transport History 41, no. 2 (2020): 278–88. http://dx.doi.org/10.1177/0022526620916889.

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Following JTH’s editorial calling for a deeper consideration of the movement of people and things, we propose a more integrated and spread-out consideration of the relationship between food and mobility. Our aim is to bring together two consolidated fields of study – food studies and mobilities studies – in the interest of expanding the focus and subject of history of things in motion. A focus on food helps bring to the fore questions of the social construction of non-human mobility, the socio-technological systems for the circulation of foods, and the mutual affectations between transport and

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