Food Studies

Editor in Chief | Area Editors | Forthcoming Articles

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.

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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.
 

AREA EDITORS

Mora Castro
Transformations to Sustainability
Tomaso Ferrando
University of Antwerp
KC Hysmith
Museum of Food and Drink
Teresa Mares
University of Vermont
Irina Mihalache
University of Toronto
Farha Ternikar
Le Moyne College
Elizabeth Zanoni
Old Dominion University

FORTHCOMING ARTICLES

 

Food and Material Culture

*Cookbooks
Carrie Helms Tippen
Chatham University
*Culinary Collections in Archives and Libraries
Kira Dietz
Virginia Polytechnic Institute and State University
*Culinary Ephemera
Garritt Van Dyk
University of Waikato
*Food and Cooking in the Ancient Mediterranean World
Joanna Papayiannis
University of Toronto
*Food and Material Culture in Museums
Denise Fong
Museum of Vancouver
*Public Markets, Grocery Stores, and Supermarkets
Tracey Deutsch
University of Minnesota
James McElroy
University of Minnesota
*Restaurants
Eli R. Wilson
University of New Mexico
Ellen T. Meiser
University of Hawai'i at Hilo

 

Food and Media

*Celebrity Chefs
Kelsi Matwick
Embry-Riddle Aeronautical University
Keri Matwick
Nanyang Technological University
*Food and Art
Silvia Bottinelli
Tufts University
*Food and Digital Labor
Michelle Phillipov
University of Adelaide
*Food and Digital Media
Zenia Kish
University of Ontario Institute of Technology
*Food and Folklore
Lucy Long
Independent Scholar
*Food and Information Science
Laura M. Kitchings
Independent Scholar
*Food and Literature
Melissa Goldthwaite
Saint Joseph's University
*Food Product Design
Heather Krick
Immaculata University
Rachel Sherman
Drexel University
Jonathan Deutsch
Drexel University
*History of Food Advertising
Sarah Elvins
University of Manitoba
*History of Food Reviewing and Criticism
Jessica Carbone
Independent Scholar

 

Food Labor

*Charitable Food Aid and Distribution
Sinéad Furey
Ulster University
*Fair Trade Workers
Lindsay Naylor
University of Delaware
*Meat and Poultry Processing
Kristy Nabhan-Warren
University of Iowa
*Plantation Agriculture
Sophie Sapp Moore
Louisiana State University
*School Feeding
Gurpinder Lalli
University of Wolverhampton
*School Food Workers in the United States
Ashley Vancil-Leap
Mississippi State University
*Work Requirements and Food Aid
Maggie Dickinson
Queens College

 

Food Systems and Food Chains

*Alternative Food Systems and Forms of Food Production, Distribution, and Consumption
Vladimir Bogoeski
Universiteit van Amsterdam
*Animal Rights and Animal Liberation
Eva Bernet Kempers
Universiteit Antwerpen
*Cultured Meat
Benjamin Wurgaft
Independent Scholar
*Data-Driven Food Systems and New Genomic Techniques
Anne Saab
Geneva Graduate Institute
*Food as a Commons
Jean-Marc Louvin
University of Antwerp
*Food Chain Disruptions
Jill E. Hobbs
University of Saskatchewan
*Food Environments, Labeling, and Consumers' Choices
Angie Sassano
Monash University
Christopher Mayes
Deakin University
*Food Regimes
Jostein Jakobsen
Universitetet i Oslo
*Gender, Social Reproduction, and Feminist Approaches to Food Systems
Sara Stevano
SOAS, University of London
*Intellectual Property and Food Chains
Emmanuel Kolawole Oke
University of Edinburgh
*Mapping Food Systems
Alessia Toldo
Università degli Studi di Torino
Giacomo Pettenati
Università degli Studi del Piemonte Orientale
Egidio Dansero
Università degli Studi di Torino
*Sustainable Public Procurement of Food (SPPF)
Roberto Caranta
Università degli Studi di Torino
*The Food Processing Industry
Anna Zeide
Virginia Polytechnic Institute and State University
*The Food-Energy-Water Nexus
Jeremy Allouche
Institute of Development Studies
*The Past, Present, and Future of the Agrarian Question
Gustavo Oliveira
Clark University
*The UN Declaration on the Rights of Peasants and Other People Working in Rural Areas (UNDROP)
Priscilla Claeys
University of Coventry
Christophe Golay
Geneva Academy of International Humanitarian Law and Human Rights

 

Intersectionality

*African Foods
Ogugua Charles Aworh
University of Ibadan
*Asian Food Studies
Sucharita Kanjilal
Bard College
*Fat Food Studies
Andrea Bombak
University of New Brunswick
*Food and Gentrification
Charlotte Glennie Roberts
Providence College
*Islamic Food Studies
Magfirah Dahlan
Craven Community College
*Jewish Food Studies
Adrienne Krone
Allegheny College
*Middle Eastern Food Studies
Rafi Grosglik
Ben Gurion University of the Negev

 

Nutrition and Health

*Community Nutrition
Norman Temple
Athabasca University
*Food Standards
Craig Upright
Winona State University
*Superfoods
Baran Karsak
University of Guelph

 

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