Food history

Food 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 specific recipes. Food historians look at food as one of the most important elements of cultures, reflecting the social and economic structure of society.

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.