Food and Foodways: The History of food, Diet, and Taste in Europe and the Atlantic World, 1500-1900

Explores various historical approaches to the topic of food in Europe and the Americas. Introduces a variety of historical methods and theoretical frameworks that inform the history of food and foodways. Topics include New World foods and their adaptation in European diet; the politics of subsistence and provisioning; dietetics, food therapy and public health; culinary literature as a source for social history; the cultural construction of taste and connoisseurship in the realm of gastronomy; and the migration and adaptation of various alimentary regimes in the Atlantic World.