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Edited by Fabio Parasecoli and Peter Scholliers

From the publisher: A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Together, the six volumes cover almost 3,000 years of food and its physical, spiritual, social and cultural dimensions. Superbly illustrated, this is the definitive work on food in history. An essential text for students and scholars.

The periods covered are: 1. A Cultural History of Food in Antiquity (800 BCE – 500 CE); 2. A Cultural History of Food in the Medieval Age (500 – 1300); 3. A Cultural History of Food in the Renaissance (1300 – 1600); 4. A Cultural History of Food in the Early Modern Age (1600 – 1800); 5. A Cultural History of Food in the Age of Empire (1800 – 1900); 6. A Cultural History of Food in the Modern Age (1920 – 2000)

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008).

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium.

Berg Publishers, 2012

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