With today’s overabundance of information, and misinformation, students and researchers alike can be overwhelmed when trying to identify what’s trustworthy, what’s up-to-date, and what’s accurate.

Oxford University Press has launched the Oxford Research Encyclopedia of Food Studies to meet this challenge. In the coming months and years, we will publish long-form, peer-reviewed overview articles covering food and identity including race and gender, industrial labor, history of cuisine, the science of taste, fermentation, food justice, food waste, weight stigma, and globalization, among many other topics.

Find information about the scholars who will shape the content of this exciting new resource.

The Oxford Research Encyclopedia of Food Studies is part of the larger online Oxford Research Encyclopedias (OREs). OREs are dynamic digital encyclopedias which are continuously updated by a community of leading scholars and researchers.

Join the Oxford Research Encyclopedias Community

Oxford would like to invite you to join an engaged community of authors, scholars, librarians, and students to build a better reference platform of enduring academic values. Whether you wish to contribute, provide insights and recommendations, or simply ask a question, email us at foodstudies.ore@oup.com to connect with the editorial team. We look forward to hearing from you.

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