Oxford readers can now access all issues for Food & History [ISSN 1780-3187] online.
An academic journal published since 2003 by the Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA), Food & History is the leading specialised journal in Europe in the field of food history. It covers all periods, from ancient history to post-modern times.
“The journal studies food history (from prehistory to the present), food archaeology, and food culture from different points of view. It embraces social, economic, religious, political, agronomical, and cultural aspects of food and nutrition. It deals at the same time with questions of food consumption, production and distribution, with nutrition theories and practices (medical aspects included), with food-related paraphernalia and infrastructures, as well as with culinary practices, gastronomy, and restaurants. Being positioned at the cross-roads of the humanities and social sciences, the review deliberately promotes interdisciplinary research approaches. Although most contributions are concerned with European food history, the journal principally also welcomes articles on other food cultures.” From http://www.hsozkult.de/journals/id/zeitschriften-575, accessed 21 April 2017.