The series Food Culture and Food History (13th to 19th centuries) publishes monographs in the history and culture of food, and invites contributions from different disciplines, historiographic perspectives and methodological approaches. It is open to a long chronological period running from the Middle Ages to the early 19th century, in order to respect the distinctive time frames of food history.
The purview of this series comprises Europe, the Atlantic world, and exchanges with Asia and the Middle East. To this end, the Food Culture and Food History series welcomes both scholarly monographs and edited/collective volumes in English, by both established and early-career researchers.
For more information see: https://www.aup.nl/en/series/food-culture-food-history-13th-19th-centuries
Source: RSA