At the Table: The Course of American Food History

Food history explores how our relationship to food has transformed over time. The field not only seeks to analyze developments in how food has been grown, processed, transported, stored, advertised, sold, prepared, and consumed, but also the complex cultural rituals and meanings associated with our diets and the ways in which our eating choices help establish identity. In short, food history offers an invaluable window onto who we are as a people and a nation. The ten chapters in this volume offer important perspectives on the role and place of food in American history. They were produced by students in my 4000-level senior capstone course during the spring of 2016.