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Food studies is the critical examination of food and its contexts within science, art, history, society, and other fields. It is distinctive from other food-related areas of study such as nutrition, agriculture, gastronomy, and culinary arts in that it tends to look beyond the consumption, production, and aesthetic appreciation of food and tries to illuminate food as it relates to a vast ...
Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
Culinary linguistics, a sub-branch of applied linguistics, is the study of food and language across various interdisciplinary fields such as linguistic, anthropology, sociolinguistics, and consumption politics and globalisation.
The text compiles knowledge about food and cooking described in the Sanskrit texts from the ancient period (up to 5th century CE) and the medieval period (5th to 17th century CE). The second chapter is a historical study of dietetics and culinary art.
Betty Ellen Fussell (née Harper; born July 28, 1927) is an American writer [1] and is the author of 12 books, ranging from biography to cookbooks, food history and memoir.
The sociology of food is the study of food and how it relates to the history, progression, and future development of society. Studies includes the production and consumption of food as well as its medical, spiritual and ethical applications.
Gastronomica: The Journal of Food and Culture is a peer-reviewed interdisciplinary academic journal with a focus on food. It is published by the University of California Press . It was founded by Darra Goldstein in 2001.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.