Welcome to the Oxford Research Encyclopedia of Food Studies
- About the Oxford Research Encyclopedia of Food Studies.
- Learn about our Editorial Board.
- Browse the growing collection of summary articles submitted by authors in advance of their full article.
- We are in the process of commissioning articles on a range of topics.
In January 2024, 88 full new articles, 7 revised articles, and 12 summary articles, spread across 21 subjects, were published on the Oxford Research Encylopedias platform.
Find out more about the newest discipline to be added: the Oxford Research Encyclopedia of Food Studies.
On January 30, after a successful free period during development, the Oxford Research Encyclopedia of Physics has been made available via subscription and perpetual access to libraries and institutions worldwide.
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.
Become a part of our international community of scholars in developing this new comprehensive collection of in-depth, peer-reviewed summaries on Food Studies.
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.
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.