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Routledge International Handbook of Food Studies

Edited by: Ken Albala

Print publication date:  August  2012
Online publication date:  May  2013

Print ISBN: 9780415782647
eBook ISBN: 9780203819227
Adobe ISBN: 9781136741661

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Book description

Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food.

Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies.

This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.

Table of contents

Prelims Download PDF
Chapter  1:  The anthropology of food Download PDF
Chapter  2:  The sociology of food Download PDF
Chapter  3:  Food and communication Download PDF
Chapter  4:  Historical background of food scholarship in psychology and major theoretical approaches in use Download PDF
Chapter  5:  Nutritional anthropology Download PDF
Chapter  6:  Public health nutrition Download PDF
Chapter  7:  The archaeology of food Download PDF
Chapter  8:  Journalism Download PDF
Chapter  9:  The cultural history of food Download PDF
Chapter  10:  Culinary history Download PDF
Chapter  11:  Food and literature Download PDF
Chapter  12:  Philosophy and food Download PDF
Chapter  13:  Linguistics and food studies Download PDF
Chapter  14:  Food and theology Download PDF
Chapter  15:  Food and art Download PDF
Chapter  16:  Food in film Download PDF
Chapter  17:  Food and television Download PDF
Chapter  18:  Food studies programs Download PDF
Chapter  19:  Food and American studies Download PDF
Chapter  20:  Folklore Download PDF
Chapter  21:  Food museums Download PDF
Chapter  22:  Food and law Download PDF
Chapter  23:  The intersection of gender and food studies Download PDF
Chapter  24:  Culinary arts and foodservice management Download PDF
Chapter  25:  Food, cultural studies, and popular culture Download PDF
Chapter  26:  Food and race Download PDF
Chapter  27:  Food justice Download PDF
Chapter  28:  Food studies and animal rights Download PDF
Chapter  29:  Qualitative and mixed methods approaches to explore social dimensions of food and nutrition security Download PDF
Chapter  30:  School food Download PDF
Chapter  31:  Food in tourism studies Download PDF
Chapter  32:  Food and the senses Download PDF
Chapter  33:  Anticipating a new agricultural research agenda for the twenty-first century  Download PDF
Chapter  34:  Food and ethics Download PDF
Special_topics in_food_studies Download PDF
Interdisciplinary_food_studies Download PDF
Social_sciences Download PDF
Humanities Download PDF
Index Download PDF
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