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Food and History

This essay deals with three ambitious recent contributions to food history, and with more specialized work. It focuses on the growing range of sources used in this history; the increasing attention to processes of diffusion and to cultural reactions to "other" foods; and the examination of cuisine and manners as part of food history. Findings about nutrition, issues of periodization and the widening range of topics round out the comments on a field that is clearly gaining momentum in social history more generally.