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==Historiography==
==Historiography==
In the late 20th century with the growth of cultural studies and the new social history, the history of food began attracting more scholarly attention. Two book series appeared,'' Food in American History'' series by Greenwood Press, and ''Arts and Traditions of the Table: Perspectives on Culinary History'' series by Columbia U. Press. ''Food in England'', the classic history of all things culinary in England from the [[Middle Ages]] by the social historian, Dorothy Hartley has been constantly in print since its initial publication in 1954.
In the late 20th century with the growth of cultural studies and the new social history, the history of food began attracting more scholarly attention. Two book series appeared,'' Food in American History'' series by Greenwood Press, and ''Arts and Traditions of the Table: Perspectives on Culinary History'' series by Columbia U. Press. ''Food in England'', the classic history of all things culinary in England from the [[Middle Ages]] by the social historian, Dorothy Hartley has been constantly in print since its initial publication in 1954.
== NOVA food classification system and ultra-processed food. Ultra-processed food and health risks. ==
''See also:'' [[Consumption of ultra-processed foods and health risks]]
According to the Canadian Society of Intestinal Research:
{{Cquote|Ultra-Processed Foods: The term comes from the NOVA food classification system, a system created to classify foods based on how they are processed and for what purpose (extending shelf life, fortifying with vitamins and minerals, creating ready-to-eat or ready-to-heat foods, etc.). They classify food into four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. ultra-processed foods are defined as “formulations of several ingredients which, besides salt, sugar, oils, and fats, include food substances not used in culinary preparations, in particular flavours, colours sweeteners, emulsifiers, and other additives used to imitate sensorial qualities of unprocessed or minimally processed foods and their culinary preparations or to disguise undesirable qualities of the final product.”<ref>[https://badgut.org/information-centre/health-nutrition/ultra-processed-foods/#:~:text=Ultra%2Dprocessed%20foods%20are%20defined,qualities%20of%20unprocessed%20or%20minimally Everything in moderation? Focusing on ultra-processed foods], Canadian Society of Intestinal Research website</ref>}}
In addition, according to numerous peer-reviewed [[medical science]] journals, ultra-processed food (often called merely processed food by laymen and others) poses numerous, serious health risks.<ref>[https://pubmed.ncbi.nlm.nih.gov/34299832/ Ultra-Processed Food Availability and Noncommunicable Diseases: A Systematic Review], ''International Journal of Environmental Research and Public Health'', 2021 Jul 10;18(14):7382. doi: 10.3390/ijerph18147382.</ref> PubMed has over 1,800 medical journal articles related to the health risks of ultra-processed/processed food.<ref>[https://pubmed.ncbi.nlm.nih.gov/?term=processed%20food PubMed search results for the keyword "Processed food"]</ref>
For more information, please see: [[Consumption of ultra-processed foods and health risks]]
== Bugs as food ==
== Bugs as food ==