ORE of Food Studies Available via Subscription and Perpetual Access
October 23, 2024
The Oxford Research Encyclopedia of Food Studies is your go-to guide for understanding the complex and evolving landscape of food. On October 23, after a successful free period during development, the module has been made available via subscription and perpetual access to libraries and institutions worldwide.
Led by Editor in Chief Professor Darra Goldstein and a board of experts, the new module provides comprehensive, peer-reviewed overviews on a variety of topics, spanning food history, culture, economics, politics, and policy. Each article offers researchers background and critical perspectives on a new topic.
Sample our free food studies overviews today:
- Food Politics and Policy by Marion Nestle
- The History and Future of Famine by Alex de Waal
- The History of Cookbooks by Henry Notaker
- Living Fermented Foods and Drinks by James Read
- Low-Wage Labor in Distribution Sectors of the Food Economy by Jennifer Parker
Browse all ORE Food Studies articles
The Oxford Research Encyclopedias (OREs) are available by annual subscription or individual purchase to libraries and institutions, so ask your librarian if you have access. If you don’t, then recommend this essential resource to your librarian today. If you're a librarian, explore Subscriber Services to learn how to provide access to the OREs for your institution.