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.
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
Biography
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.
