Author Description

The study of food reflects the relationship among climatic, demographic, productive, technological and cultural trends in history. Dietary customs assist in fashioning the tone and direction of society. The text addresses the issues of economic, nutritional, psychosociological and cultural approaches to food and history in a series of eleven articles. The articles explore the methodological approach to nutrition history; changes in food consumption patterns, subsistence level in relation to food consumption, agricultural productivity, consumer tastes and the language of food in dietary laws, codes and as a system of communication.