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Food Studies

This guide covers resources for the study of the history and social ramifications of food. See the Nutrition guide for other topics.

Scholarship on the Field


A Cultural History of Food, 2013

A Cultural History of Food, edited by NYU's own Fabio Parasecoli and with a volume edited by Amy Bentley, presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions. The link above is to the print version. Each volume is individually available in Bloomsbury Food Library via the links below: