From Roman recipes to the rise of the professional chef, chart the evolution of food in everyday life with Adam Matthew Digital’s Food and Drink in History – Module II

Adam Matthew Digital has announced the publication of Food and Drink in History, Module II which offers a platform from which to study the historical links between food and identity, politics and power, gender, race, and socio-economic status.

The vast range of materials within the collection are sourced from 12 archives including Michigan State, University of Michigan and the Brotherton Library at the University of Leeds, and cover a breadth of topics including agriculture, sustainability, nutrition, food production, the Californian wine industry, the Irish Potato Famine, wartime rationing, African American cookbooks, and much more.

\r\n

While the second module continues many of the themes and research avenues from Module I, it also has an interesting focus on the rise and establishment of the professional chef as well as nutritional education around the time of the two World Wars. The content in Module II can be used to support a broad range of disciplines including history, sociology, literature, geography, and politics and while the bulk of content covers the nineteenth to twentieth century, I’m excited to share that the collection also includes some Early Modern and even Roman content in the form of the Apicius cookbooks.”

\r\n

Harriet Brunsdon-Jones, Editor, Adam Matthew Digital

\r\n

A particular highlight within Module II is a recipe book of Greek and Roman dishes originally dating back from the 4^th Century BC. Compiled by Apicius, an ancient Roman gourmet, in the 1^st century AD, there are six editions of the recipe book included in the resource, the earliest of which dates from around 830AD, and five later editions dating from 1408-1909.

Food and Drink in History, Module II includes a special feature providing additional resources and learning support for use of the Apicius content. This supporting content includes a video introduction from the collection’s Editorial Board member, Ken Albala, an English translation of the earliest work, and an essay exploring the background to the six editions.

To find out more about Food and Drink in History Module II, please click here.

Mexican Food History Across the Holiday Season

November, Tuesday 17th","  3pm ET

To celebrate the publication of Food and Drink in History, Module II, we’re delighted to be joined by Jeffrey Pilcher, Professor of History and Food Studies, University of Toronto, who will be exploring Mexican and American-Mexican food history with an emphasis on holiday season food traditions and recipes.

REGISTER HERE