@article {DeNotto:2021:1525-4011:23,
title = "Food and Drink in History",
journal = "The Charleston Advisor",
parent_itemid = "infobike://annurev/tca",
publishercode ="annurev",
year = "2021",
volume = "22",
number = "3",
publication date ="2021-01-01T00:00:00",
pages = "23-28",
itemtype = "ARTICLE",
issn = "1525-4011",
eissn = "1525-4003",
url = "https://annurev.publisher.ingentaconnect.com/content/annurev/tca/2021/00000022/00000003/art00008",
doi = "doi:10.5260/chara.22.3.23",
author = "DeNotto, Michael",
abstract = "Adam Matthew Digitals historical, primary source-focused Food and Drink in History will amply support not only food studies programs, but multiple disciplines across academia including historical research, gender studies, business and marketing programs, health and nutrition
programs, technology programs, social science and education programs, and interdisciplinary studies. Its extensive and international collection of cookbooks represent ethnicities and cultures across the globe and time, as well as rarities like multiple versions of the Apicus Cookbooks;
it contains historical videos, video interviews and cooking demonstrations, government documents, menus, periodicals, and ephemera, with the bulk of the material being from the sixteenth to twenty-first century, and all of it dealing with either the production and/or consumption of food and
drink.",
}