Una nueva historia de la alimentación

Abstract

Departing from previous traditions, and especially from the 18th and XIXth centuries, the article analyzes the path in 20th century of a food history that grows from the twenties and thirties, but especially, from the sixties of our century. Linked to the interests of the classic social history, the economic history or the historical demography, or related with demographers, dietitians and nutritionists, the analyses of these years lay the foundations for a later history of food and nutrition most autonomous and mature. In the last quarter of the 20th century, thus, the food history will be opened for the methodological suggestions of the anthropology, the sociology or the semiotics, constructing a new socio-cultural history much more opened for the study of the forms of consumption, the commensality, the ceremonial practices and the culinary variations, or to the forms of socialization and representation of the politics, and definitely much more attentive to cultural phenomena as that of the variations of the taste.