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.

 

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

Le Moyne College
University of Antwerp
The University of Vermont
Transformations to Sustainability

FORTHCOMING ARTICLES

African Food Studies
Agroecology and Agroecological Food Systems
Alternative Forms of Food Production, Distribution, and Consumption
Animal Rights and Animal Liberation
Asian American Food Studies
Asian Food Studies
Black Food Studies
Black Women and Food
Colonialism, Slavery, and the Making of Global Food Systems
Competition and Concentration in Food Systems
Cultured Meat
Data-Driven Food Systems and New Genomic Techniques
De-Growth and Food Systems Transformation
Domestic Laborers
Embargos, Sanctions, and Food as a Weapon
Farm Workers
Fat Studies and Food Studies
Feeding Children
Feminist Food Studies
Fish, Fisheries, and Global Fish Chains
Food and Disability
Food and Nostalgia
Food and Religion
Food and the Family
Food as a Commons
Food Environments, Labeling, and Consumers' Choices
Food Politics and Policies
Food Regimes
Food Sovereignty
Food Speculation and Financialization across Food Chains
Food Systems as the Plantationcene
Gender, Care, and Feminist Approaches to Food Systems
Global Governance of Food Systems
Good and Sustainable Food Systems
Health and Safety of Food Workers
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
Labor across Food Systems
Land Rights, Land Grabbing, and Food Systems
Latinx Food Studies
Mapping Food Systems
Masculinity and Food Studies
Meat and Poultry Processing
Mechanization and Automation of Food Labor
Middle Eastern Food Studies
Mutual Aid and Volunteer Labor
OneHealth Approach to Food Systems
Past, Present, and Future of the Agrarian Question
Plantation Agriculture
Public Policies for Food Security
Queer Food Studies
Race and Food Systems
Reproductive/Home Labor
Restaurant Labor
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
The Food-Energy-Water Nexus
The Food-Fuel Nexus
The UN Declaration on the Rights of Peasants
Work Requirements and Food Aid

 


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