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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.
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In contrast to the anthropological treatments of food, the term foodways aims at a highly cross-disciplinary approach to food and nutrition. For example, the refereed journal Food and Foodways, published by Taylor & Francis, is "devoted to publishing original scholarly articles on the history and culture of human nourishment. By reflecting on ...
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [ 1 ] [ 2 ] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks , although, at its most general, the terms culinary artist and culinarian are also used.
The history of catering involves the development and evolution of the service industry that provides food, beverage, and other event services. The word catering comes from the Latin word cater, which means to provide. The business of providing food for parties, meetings, and other gatherings has been around for millennia, with traces back to ...
A painting on the wall of an Egyptian tomb near Luxor displays a 4,000 year-old recipe for baking bread. Journalist William Sitwell's first book, A History of Food in 100 Recipes, tells the story ...
[2] [3] The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr. [4] The dish was the most popular at Fritzel's Restaurant, which was open from 1947 to 1972. [5]
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