Editors’ note: This is our second conference report on the Anglo-American Conference 2013. Sally Osborn’s post considers the domestic and institutional spaces of food.
By Rachel Rich
I started working on food history in 1996. People often smirked when I mentioned it. It seemed like a little topic, something that wouldn’t help answer the big questions about human identity and experience. Yet eating is one of the few universals: thinking about how differently it has been organised across time and space provides amazing insights into class, gender and ethnic identities. With the choice of ‘Food in History’ as the theme for this year’s Anglo-American Conference, food history has finally come of age. A wide range of periods were covered, from classical antiquity to the Arab spring, and everything in between. Some people discussed a particular food, such as milk or bread. One intriguing paper (by Rebecca Ford, University of Nottingham) was even more specific, focusing on the social and cultural geography of watercress in nineteenth-century England. But ‘Food in History’ was given a wide scope, going far beyond discussions of food and recipes, in ways that showed the possibility for telling all sorts of cultural and political stories by understanding what we eat, with whom, how we shop for it, and the routes it has had to travel to reach us.
Read the rest of this post (complete with some of the Twitter discussion!) on Storify: http://storify.com/historecipes/the-politics-of-food-thinking-of-the-food-history/.