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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I am excited to serve as the commissioning editor for the Oxford Research Encyclopedia of Food Studies, a continuously evolving hub of overview articles covering this rapidly growing area of study. We aim for comprehensive, global coverage of this interdisciplinary field and its multi-faceted applications. Under the leadership of Editor in Chief Darra Goldstein and a board of editors with expertise that spans the field, we aim to publish articles that touch on ethnicity, gender, economics, environment, technology, and much more.

The Oxford Research Encyclopedia (ORE) of Food Studies is an authoritative, updatable digital encyclopedia which will grow with the field. Multi-media features embedded in the articles, along with cross-referenced links to related content, will further expand the scope of the publication. With in-depth peer-reviewed articles and broad coverage, we hope the ORE of Food Studies will be a valuable resource for students, scholars, practitioners, and teachers.

Please consider recommending the ORE to your library, or get in touch with us if you would like to recommend topics for inclusion.

Ada Brunstein

Head of Reference