Food History

Sylvie Vabre is Associate Professor in Modern History at Toulouse Jean Jaures University, France. She is President of the International Commission for Research into European Food History. Her PhD, Le sacre du roquefort - l'émergence d'une industrie agroalimentaire fin XVIIIe siècle-1925, was published in 2015. Her researches and teaching are dedicated to consumer history, business history and the history of local food productions.Martin Bruegel is an historian at the Institut de la Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Centre Maurice-Halbwachs, Paris, France. He wrote Farm, Shop, Landing. The Rise of a Market Society in the Hudson Valley (2002) and edited A Cultural History of Food in the Age of Empire (2016).Peter J. Atkins is Emeritus Professor of Geography at the University of Durham, UK. His principal interest over several decades has been food history, with particular reference to perishable foodstuffs. He is the author of Liquid Materialities: a History of Milk, Science and the Law (2010) and A History of Uncertainty: Bovine Tuberculosis in Britain, 1850 to the Present (2016).