This peer-reviewed series deals with the cultural technique of cooking from the early modern period to the present day. Research is based on material written evidence such as cookery books, economic and account books, and letters and recipe collections, but findings from the field of experimental archaeology or media studies are also included insofar as they relate to texts. The focus is on private households as well as aristocratic and ecclesiastical courts, and monasteries and food-related trades, with all the social, economic and ecological aspects associated with eating and drinking, cooking and the culinary arts in general.

The time span, which extends from the middle/end of the 16th century to the present day, reveals ruptures, continuities and resumptions of cultural techniques and discourses. Research into object history and materiality helps to understand the role of food procurement and preparation both in relation to individuals and in a wider social and cultural context. The material evidence also allows us to analyse the developments and changes in eating habits, cooking techniques and culinary traditions over time. Trade relations, economic and cultural history also play a major role, as do the interactions between sustainability, nutrition and identity, religion, migration and technological progress.

This book series welcomes project proposals in German, English and French language for monographs as well as focused edited volumes.