Welcome to the Oxford Research Encyclopedia of Food Studies
- About the Oxford Research Encyclopedia of Food Studies.
- Learn about our Editorial Board.
- We are in the process of commissioning articles on a range of topics.
What's New to the OREs
In September 2023, 69 full new articles, 12 revised, 0 summary articles, spread across 22 subjects have been published on the Oxford Research Encyclopedias platform.
One More Encyclopedia Available via Subscription and Perpetual Access
On April 20, the Oxford Research Encyclopedia of Global Public Health will be available via subscription and perpetual access. After a successful free period during development, the OREs provide in-depth overviews of the major areas of research and will continue to grow with the field over time. If you're a librarian, explore Subscriber Services to learn how to provide access to the OREs for your institution. If you're not a librarian, you can recommend the OREs to your librarian here.
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.
Get Involved
Become a part of our international community of scholars in developing this new comprehensive collection of in-depth, peer-reviewed summaries on Food Studies.
Why the Oxford Research Encyclopedia?
With today’s overabundance of information, and misinformation, students and researchers alike can be overwhelmed in identifying what’s trustworthy, what’s up-to-date, and what’s accurate.
Explore by Discipline
Each of our encyclopedias cover both foundational and cutting-edge topics in order to develop, over time, an anchoring knowledge base for major areas of research across the humanities, social sciences, and sciences.
