New discipline: Food Studies
January 30, 2024
We are delighted to announce a new discipline has been added to the Oxford Research Encyclopedias: the Oxford Research Encyclopedia of Food Studies.
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. Multi-media features embedded in the articles, along with cross-referenced links to related content, will further expand the scope of the publication.
The Oxford Research Encyclopedia of Food Studies is commissioning new content on an ongoing basis. Authors may submit a 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 will be published online.
Find out more about how an Oxford Research Encyclopedia is developed.
Visit the ORE to discover the summary articles available.
With in-depth, peer-reviewed articles and broad coverage, we hope the Oxford Research Encyclopedia of Food Studies will become a valuable resource for students, scholars, practitioners, and teachers.
Consider recommending this discipline to your library, or get in touch with us if you would like to recommend topics for inclusion.