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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Forthcoming Articles

The ORE of Food Studies began with the appointment of Darra Goldstein as Editor in Chief. Professor Goldstein assembled an editorial board and together they are shaping the content of this new publication by curating and vetting all articles. 

The ORE of Food Studies is commissioning new content on an ongoing basis. Authors are invited to write on a range of topics, including food as it relates to ethnicity, gender, economics, environment, technology, and much more.

Authors may submit a brief summary in advance of their full article, and these summaries are published as they are approved. Full articles undergo multiple rounds of peer review, and once approved they are published online.

Watch this space for more information in the coming months.

 

Food and the Humanities

Mezze and the Lebanese Table (Aïda Kanafani-Zahar)
Nutrition and Reform in the United States (Jennifer Jensen Wallach), forthcoming Oct–Dec 2024
 

Food and the Media

Commissioning in progress
 

Food Globalization and Industrialization

Food and UNESCO’s Intangible Cultural Heritage Program (Jenny L. Herman, Raúl Matta)
Proteins and Meat (Laura-Elena Keck)
 

Food History and Anthropology

Medieval Spice Trade in The Arabic World (Jean-Charles Ducène), forthcoming Oct–Dec 2024
Mezze and the Lebanese Table (Aïda Kanafani-Zahar)
 

Food Justice and Sustainability

 

Food Politics and Policy

 

Food Science

Calorie Counting (Nina Mackert)
 

Food, Identity, and Body

Calorie Counting (Nina Mackert)
Candy and Sweets (Susan Benjamin)
Fat (Azita Chellappoo)