Routledge International Handbook of Food Studies  book cover
1st Edition

Routledge International Handbook of Food Studies

Edited By

Ken Albala

ISBN 9780415782647
Published October 15, 2012 by Routledge
424 Pages

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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

Part I: Social Sciences  1. Anthropology by Robert Dirks and Gina Hunter  2. Sociology by William Alex McIntosh  3. Communications by Arthur Lizie  4. Psychology by Kima Cargill  5. Nutritional Anthropology by Janet Chrzan  6. Nutrition by Arlene Spark  7. Archaeology by Katherine M. Moore  8. Journalism by Helen Rosner and Amanda Hesser  Part II: Humanities  9. Cultural History by Deborah Valenze  10. Culinary History by Ken Albala  11. Literature by Joan Fitzpatrick  12. Philosophy by Lisa Heldke  13. Linguistics by Anthony Buccini  14. Theology by David Grumett  15. Art by Travis Nygard  16. Film by Anne Bower and Thomas Piontek  17. Television by Sarah Murray  Part III: Interdisciplinary Food Studies  18. Food Studies Programs by Rachel Black  19. American Studies by Margot Finn  20. Folklore by Lucy Long  21. Food Museums by Elizabeth Williams  22. Food Law by Baylen Linnekin  23. Feminism by Alice McLean  24. Culinary Arts and Food Service Management by Vivian Liberman and Jonathan Deutsch  25. Cultural Studies by Fabio Parasecoli  26. Food and Race by Psyche Williams-Forson and Jessica Walker  Part IV: Special Topics in Food Studies  27. Food Justice by Alison Hope Alkon  28. Animal Rights by Carol Helstosky  29. Food Security by Stefanie Lemke and Anne Bellows  30. School Food by Janet Poppendiek  31. Tourism by Lucy Long  32. Food and the Senses by Beth Forrest and Deirdre Murphy  33. Agriculture by Frederick Kirschenmann  34. Ethics by Julia Abramson

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Ken Albala is Professor of History at the University of the Pacific in Stockton, California, where he teaches courses on the Renaissance and Reformation, Food History and the History of Medicine. He is the author of many books on food history including Eating Right in the Renaissance (University of California Press, 2002), Food in Early Modern Europe (Greenwood Press, 2003), Cooking in Europe 1250-1650 (Greenwood Press, 2005), The Banquet: Dining in the Great Courts of Late Renaissance Europe (University of Illinois Press, 2007), Beans: A History (Berg, 2007. Winner of the 2008 International Association of Culinary Professionals Jane Grigson Award), and Pancake (Reaktion Press, 2008). He has coauthored two cookbooks: The Lost Art of Real Cooking (Penguin/Perigee 2010) and The Lost Arts of Hearth and Home (2012). He has also edited the 4 volume Food Cultures of the World Encyclopedia (ABC-CLIO, 2010) and co-edits the journal Food, Culture and Society.