Book review: the food history reader: primary sources edited by Ken Albala

The Food History Reader is a very welcome addition to the field of food history and will serve as a most valuable text to introduce students and researchers alike to the innumerable possibilities afforded by the study of documents which discuss historical food consumption. Josie Freear finds that it will be essential reading for any university course on the subject and will also appeal to a wider audience interested in how what we eat today has been shaped by the food practices of the past.