Abstract
The past decade has been a very productive one for the development of medieval and Renaissance food history, which can be said to have made its way into “mainstream” history. In all fields of research, we may notice the increasing dominance of a cultural version of food history. This is true for the histories of dietetic medicine, cooking, feasting, and wine, among many other fields. There has been also a widening of geographical and chronological horizons, especially into the early Middle Ages, thanks to the use of new kinds of sources, including the endlessly renewed resources offered by archaeology.
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