Food Culture, Food History before 1900
Detail from The Egg Dance, Pieter Aertsen (1552).
Rijksmuseum, Amsterdam.
Series editors

Allen J. Grieco is Senior Research Associate Emeritus at Villa i Tatti (The Harvard University Center for Italian Renaissance Studies). As a specialist in medieval and early modern Food History, he has been editor/co-editor in chief of the journal Food & History since it was launched in 2003. His extensive publications on the cultural history of food in Italy from the 14th to the 16th centuries include a recent volume of collected articles: Food, Social Politics and the Order of Nature in the Italian Renaissance.

Geographical Scope
Global but with a focus on Europe and the Atlantic World
Chronological Scope
Middle Ages to the early 19th century
Advisory Board

Deborah Krohn, Bard Graduate Center, New York
Gregorio Saldarriaga, Universidad de Antioquia, Medellin, Colombia
Françoise Sabban, Ecole des Hautes Etudes en Sciences Sociales, Paris
Peter Scholliers, Vrije Universiteit, Brussels

Food, History, Cultural Studies, Literature, Middle Ages, Early Modern, Atlantic History, Global History

Food Culture, Food History before 1900

The history and culture of food has been the object of wide-ranging methodological approaches: literary, cultural, economic, and material, to name just a few. The expanding interest that food has elicited in the past few decades confirms the importance of a field that is still very much in the making, while it continues to elicit contributions from all the major disciplines.

The series Food Culture, Food History before 1900 publishes monographs in the history and culture of food, and invites contributions from different disciplines, historiographic perspectives and methodological approaches. It is open to a long chronological period running from the Middle Ages to the early 19th century, in order to respect the distinctive time frames of food history. A similar criteria is adopted in determining the extensive geographic parameters of this series: as of the late 15th century, food and cuisine traveled with extreme ease, not only within the European continent but between other parts of the world. The purview of this series thus comprises Europe, the Atlantic world, and exchanges with Asia and the Middle East. To this end, the Food Culture, Food History before 1900 series welcomes both scholarly monographs and edited/collective volumes in English, by both established and early-career researchers.

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