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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.
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Book DetailsISBN: 9781138019492
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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.
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