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5.4 SOCIOLOGY, Anthropology, 6. HUMANITIES
There has been a gradual but noticeable growth in scholarship concerning food globally, particularly in the last decade. One of the longest running and most inf luential forces behind this phenomenon is the Oxford Symposium on Food and Cookery (1981–present) which was originally founded and co-chaired by Alan Davidson, pre-eminent food historian, diplomat, and author of The Oxford Companion to Food, and Dr Theodore Zeldin, the celebrated social historian of France. This spawned a dedicated publishing house, Prospect Books, which published the conference proceedings and also the journal Petits Propos Culinaires (PPC), now approaching its 100th issue.
Mac Con Iomaire, M.& Maher, E. (eds), Introduction in‘Tickling the Palate’: Gastronomy in Irish Literature and Culture (Oxford: Peter Lang, 2014).