Changes

==Europe==

==Europe==

Until the 20th century, the peasants and the poor of Europe ate mostly bread (or pasta), supplemented by vegetables and fish. Meat was reserved for special occasions. English peasants in the medieval period experienced seasonal fluctuation in the availability of food, but extreme scarcity and widespread mortality was rare except for the early fourteenth century, especially during the great famine of 1315-1318. However by 1400 portions of meat, fish, and ale increased; roasting and frying started to replace the traditional cooking technique of boiling; and agricultural prosperity in England ushered in an era of cheap and plentiful food.  By the twentieth century, per capita consumption of bread had dropped off precipitously due to social and economic modernization and the availability of a wider choice of foods.  

Until the 20th century, the peasants and the poor of Europe ate mostly bread (or pasta), supplemented by vegetables and fish. Meat was reserved for special occasions. English peasants in the medieval period experienced seasonal fluctuation in the availability of food, but extreme scarcity and widespread mortality was rare except for the early fourteenth century, especially during the great famine of 1315-1318. However by 1400 portions of meat, fish, and ale increased; roasting and frying started to replace the traditional cooking technique of boiling; and agricultural prosperity in England ushered in an era of cheap and plentiful food.  By the twentieth century, per capita consumption of bread had dropped off precipitously due to social and economic modernization and the availability of a wider choice of foods.  

===World War I===

===World War I===

==Advanced bibliography==

==Advanced bibliography==

==Surveys==

===Surveys===

 

* Davidson, Alan, et al, eds. ''The Oxford Companion to Food'' (2nd Ed 2006), 907 pages with 2,650 entries covering the world's foods, seasoning, cuisine, cooking methods, chefs, historical developments, and myths. [http://www.amazon.com/Oxford-Companion-Food-Alan-Davidson/dp/0192115790/ref=sr_1_1?ie=UTF8&s=books&qid=1198221064&sr=1-1 excerpt and text search]

* Davidson, Alan, et al, eds. ''The Oxford Companion to Food'' (2nd Ed 2006), 907 pages with 2,650 entries covering the world's foods, seasoning, cuisine, cooking methods, chefs, historical developments, and myths. [http://www.amazon.com/Oxford-Companion-Food-Alan-Davidson/dp/0192115790/ref=sr_1_1?ie=UTF8&s=books&qid=1198221064&sr=1-1 excerpt and text search]

*Freedman, Paul, ed. ''Food: The History of Taste'' (2007), essays by scholars

*Freedman, Paul, ed. ''Food: The History of Taste'' (2007), essays by scholars

* Garnsey, Peter. ''Food and Society in Classical Antiquity'' Cambridge University Press, 1999 [http://www.questia.com/PM.qst?a=o&d=105389125 online edition]

* Garnsey, Peter. ''Food and Society in Classical Antiquity'' Cambridge University Press, 1999 [http://www.questia.com/PM.qst?a=o&d=105389125 online edition]

===Europe===

===Europe===

* Burnett, John. ''England Eats Out: A Social History of Eating Out in England from 1830 to the Present.'' (2004). 363 pp.   

* Burnett, John. ''England Eats Out: A Social History of Eating Out in England from 1830 to the Present.'' (2004). 363 pp.   

* Ferguson, Priscilla Parkhurst.  ''Accounting for Taste: The Triumph of French Cuisine.'' U. of Chicago Press, 2004. 258 pp.   

* Ferguson, Priscilla Parkhurst.  ''Accounting for Taste: The Triumph of French Cuisine.'' U. of Chicago Press, 2004. 258 pp.   

==See also==

==See also==

* [[Breakfast cereals]]

* [[Breakfast cereals]]

* [[Fast food]]

* [[Fast food]]

* [[Subcontinental Cuisine in the UK]]

* [[Subcontinental Cuisine in the UK]]

* [[Mexican cuisine]]

* [[Mexican cuisine]]

* [[Pork]]

* [[Pork]]

====notes====

====notes====