With the proliferation of food history courses and avid interest
among scholars and the general public, the need for a solid
comprehensive collection of key primary texts about food of the
past is urgent. This collection spans the globe from classical
antiquity to the present, offering substantive selections from
cookbooks, fiction, gastronomic and dietary treatises and a wide
range of food writing. Meant to offer a solid introduction to each
period with extensive commentary and suggestions for interpretive
strategies, this reader provides extracts undigested, for the
student who needs immediate and direct contact with the ideas of
the past. Readings illustrate the various ways religion, politics,
social structure, health and agricultural policy shaped what people
ate in the past and offer instructive ways to think about our own
food systems and how they have been shaped by historical forces.
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