Food Studies
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Editor in Chief | Area Editors | Forthcoming Articles
This is a forthcoming Oxford Bibliographies module and is not currently available for purchase
Food Studies is growing rapidly as an academic field and has been embraced by scholars in all major research fields, making it possible to call on experts with ties to many disciplines for research essays. Food studies scholars work in a wide range of fields in the social sciences and humanities. The primary fields in which food studies are currently producing important work are Anthropology, Geography, Sociology, History, Cultural Studies, Area Studies (in particular ethnic studies), Philosophy, Public Health, and Literature Studies. Oxford Bibliographies in Food Studies will bring together material from these diverse disciplinary strands of food studies in one place, which will enable researchers at all levels to see not only the most recent work in the field, but also how topics are treated differently across disciplines.
Editor in Chief
Megan Elias is a historian whose work and research explore the rich history of food and culture through prisms of food writing, markets, and home economics. Dr. Elias has designed and taught classes in the areas of food studies, food in world history, food and gender, American women’s history, and African American history. She is the author of five books on food history topics and is the Director of Food Studies programs at Boston University.
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AREA EDITORS
Transformations to Sustainability
University of Antwerp
Museum of Food and Drink
The University of Vermont
FORTHCOMING ARTICLES
African Food Studies
Agroecology and Agroecological Food Systems
AI, Ethics, and Food
Alternative Forms of Food Production, Distribution, and Consumption
Animal Rights and Animal Liberation
Asian American Food Studies
Asian Food Studies
Biostatistics and Nutrition
Black Food Studies
Black Women and Food
Celebrity Chefs
Colonialism, Slavery, and the Making of Global Food Systems
Competition and Concentration in Food Systems
Community Nutrition
Cookbooks
Copyright and Trademark in the Food Industry
Culinary Ephemera
Culinary History
Cultured Meat
Data-Driven Food Systems and New Genomic Techniques
De-Growth and Food Systems Transformation
Design, Disability Justice, and Food
Domestic Laborers
Early Modern (1500–1700) Material Culture and Food
Embargos, Sanctions, and Food as a Weapon
Epidemiology in Nutrition
Evolution of Recipes
Farm Workers
Farming and Agriculture
Fat Studies and Food Studies
Feeding Children
Feminist Food Studies
Fish, Fisheries, and Global Fish Chains
Food Advertising and Marketing
Food and Art
Food and Cooking in the Ancient World
Food and Culinary Archives
Food and Digital Activism
Food and Disability
Food and Gender
Food and Gender in Media
Food and Language
Food and Literature
Food and Material Culture in Museums
Food and Nostalgia
Food and Philosophy
Food and Religion
Food and Social Media
Food and the Family
Food and the Senses
Food as a Commons
Food Influence in Prevalent Metabolic Pathologies
Food Influencers/Creators
Food in the Different Biological Life Cycle Stages
Food Distribution and Storage
Food Environments, Labeling, and Consumers' Choices
Food Films
Food Handling, Hygiene, and Safety
Food Journalism
Food Justice and Advocacy
Food Labeling and Regulation
Food Media Awards
Food Media Communities
Food Media and Representation
Food Media Literacy
Food Politics and Policies
Food Production and Industrialization
Food Regimes
Food Restrictions
Food, Ritual, and Performance
Food Science and Global Health Challenges
Food Sovereignty
Food Speculation and Financialization across Food Chains
Food Standards
Food Systems as the Plantationcene
Food Technologies
Food Waste
Gender, Care, and Feminist Approaches to Food Systems
Global Governance of Food Systems
Good and Sustainable Food Systems
Grocery Stores and Public Markets
Health and Safety of Food Workers
History and Evolution of Food Criticism
Indigenous Food Studies
International Trade in Food
Intersectionality and Food Justice
Intersectionality and Sustainable Food Systems
IP and Food Chains
Islamic Food Studies
Jewish Food Studies
Kitchens and Cooking
Labor across Food Systems
Land Rights, Land Grabbing, and Food Systems
Latinx Food Studies
Mapping Food Systems
Masculinity and Food Studies
Material Culture of Wine
Material Food Infrastructures and Systems
Meat and Poultry Processing
Mechanization and Automation of Food Labor
Middle Eastern Food Studies
Mutual Aid and Volunteer Labor
Nutrition and Public Health
Nutrition and Public Health in the Media
Nutrition and Sport
Nutrition Policies and Programs
Nutrition Psychology
Nutritional Anthropology
OneHealth Approach to Food Systems
Past, Present, and Future of the Agrarian Question
Plantation Agriculture
Plants, Power, and the Environment
Prosumption and Food Media
Public Policies for Food Security
Queer Food Studies
Race and Food Systems
Reproductive/Home Labor
Restaurant Labor
Restaurants
Right to Food and Nutrition
Right to Seeds
School Food Workers
Seasonal and Temporary Work Programs
Settler Colonialism and Food Studies
Superfoods
Sustainable Public Procurement of Food
Teaching Food's Materialities
The Body Matter(s)
The Evolution of Food Language
The Food-Energy-Water Nexus
The Food-Fuel Nexus
The FTC and Other Food Media Ruling Bodies
The UN Declaration on the Rights of Peasants
Translational Nutrition
Ultra-Processed Foods
Work Requirements and Food Aid
We want to hear from you.
Oxford Bibliographies is a partnership between the publisher and the academic community, and we invite you to participate. Please feel welcome to email Dana Bricken, our project editor, with comments, suggestions, or questions.
