Food, its preparation and the act of eating are basic cultural acts that characterize all human groups; reiterated on a daily basis, they constitute the cornerstone of social and cultural interaction. This series seeks to publish contributions to the field of history and culture of food, broadly conceived: a rapidly expanding discipline addressing a rich variety of approaches to a subject that stands at a major disciplinary crossroad. From cultural history to economic history, from the history of heritage products to the history of manners, food is a truly interdisciplinary topic of inquiry, open to research ranging from the history of the cookbook to literary texts, from the still-life to banquet scenes, including the analysis of account books and beyond.
Food history is, at present, a field very much in the making; it is now beginning to establish a canon. This series aims to publish the best work that is being produced today and make available the work of historians coming from different historiographical horizons. To that end, it welcomes scholarly monographs and edited volumes in English by both established and early-career researchers.
Keywords: Food and material culture, food and visual culture, history of gastronomy, medical discourse and dietetics, literary treatments of food.
Geographical Scope: Primarily continental Europe, but also covering the Atlantic World and regions that the European food system determined, influenced or was influenced in the course of the Middle Ages, Renaissance and Early Modern period as a consequence of the age of expansion.
Chronological Scope: Late Medieval, Renaissance, and Early Modern
To submit a proposal to be considered for publication by Medieval Institute Publications or to learn more about the series, please contact our publications office.
Medieval Institute Publications at Western Michigan University