The M. intended to draw a piclure of Food History, not as a new epistemological branch of the discipline, but as an ever growing field of specialized practices and aclivities, including research, education, publications, pcademic meetings and societies, etc. A short account of the conditions on which such a field was grounded is preceaed by a portrayal of the study of food and foodways in general, according to five approaches (biological, economic, social, cultural and philosopbical onesl as well as by the recognition of the main contributions brought forth by Anthropology, Archaeology, Sociology and Geography. In order to allow analytical comments, the multifarious and bulky historical bibliography has been organized according to morphological traits. A few important topics are then discussed separately: hunger and famine, food and the religious domain, European discoveries and the worldwide circulation of foods, taste and gastronomy.The article draws to a close with a short critica I survey of Brazilian hisloriography on food.
Food; Food History; Historiography; Food studies