The Oxford Research Encyclopedia of Food Studies is available via subscription and perpetual access from the 23rd of October 2024. Discover how each Oxford Research Encyclopedia is developed, read about the Oxford Research Encyclopedia of Food Studies, meet its editorial board, and find out how to subscribe.
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Letter from the editor

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Medieval Spice Trade in the Arabic World

"In the medieval Middle East, the spice trade is documented from the middle of the 9th century, but it was based on older trends. In addition to locally produced and sold spices (saffron, cumin, sumac, etc.), new aromatics..." – By Jean-Charles Ducène

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Nutrition and Reform in the United States

"Beginning at the time of European colonization through the 21st century, several generations of food reformers have tried to influence the American diet in the name of health, science, or progress. Throughout time, different groups..."– By Jennifer Jensen Wallach

What's New to the OREs

In December 2024, 52 new articles and 4 revised articles, spread across 19 subjects, have been published on the Oxford Research Encyclopedias platform.

ORE Food Studies is Now Available via Subscription and Perpetual Access

On October 23, after a successful free period during development, the Oxford Research Encyclopedia of Food Studies has been made available via subscription and perpetual access to libraries and institutions worldwide.

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Development process

Find out more about how an Oxford Research Encyclopedia is developed, from the appointment of an Editor in Chief through to the publication of articles online.

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Become a part of our international community of scholars in developing this new comprehensive collection of in-depth, peer-reviewed summaries on Food Studies.

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