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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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