Welcome to H-Food-Studies, H-Net’s network for the history, culture, and politics of food and drink globally.

Food Studies is by nature a field that incorporates interdisciplinary and multi-disciplinary studies. H-Food-Studies provides a forum for sharing ideas, resources, discussions and opportunities in research, teaching, publication and other activities (in and outside of academia) related to the production, consumption, distribution, cultural meanings, and history of food and drink through time and around the world. It is a place to make and understand connections among the disparate disciplines of the field, pose thoughtful questions, find relevant answers and resources, and engage in stimulating discussions with others in the field.

Relevant discussions, reviews and posts are welcome and should competently inform and address the field. The editors will evaluate the posts for adherence to the purpose of the H-Food Studies board before accepting any post according to H-Net protocols.

Below you will find CFP's, Announcements, Discussion Topics, and New Book Announcements for the international field of Food Studies. Read, subscribe, and post your own!

 

H-Food-Studies Vodcast

H-Food-Studies interview with Prof. Brian R. Dott author of the recently published "The Chile Pepper in China: A Cultural Biography", produced and edited by Dr. R. de Matas. Please note this video can be controlled by simply rolling over the video to pause, increase or lower the volume and view and escape full screen. You are welcomed to start scholarly discussions concerning the study of the chile pepper in China on our network.

Interested in appearing on our food studies vodcast? Email us with a short bio and book information, we are also open to books that you found interesting and has supported your research.  

Food Around H-NET

H-Diplo Article Review 949 on “Confronting a Hungry World: The United Nations Food and Agricultural Organization in a Historical Perspective.”

H-Diplo Article Review 949
7 May 2020

“Confronting a Hungry World: The United Nations Food and Agricultural Organization in a Historical Perspective.”  Special Issue of International History Review 41:2 (2019): 345–458.  DOI: https://doi.org/10.1080/07075332.2018.1460386.

Document reading workshop, USC, March 26

What did the early medieval Japanese monarch eat at banquets and his daily meals?  How was the food prepared and served?  Professor Akemi Banse of the University of Tokyo Historiographical Institute will examine these questions in a document-reading workshop focusing on courtier diaries between the eleventh and thirteenth centuries.  The workshop will take place from 3-5 PM on March 26 in room 110C of the East Asian Library (Doheny Library), University of Southern California.  

 

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