Albala - Routledge International Handbook of Food Studies

Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food.

Introduced by the editor and including original articles by over 30 leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars, and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies.

This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.

Ken Albala is Professor of History at the University of the Pacific in Stockton, California, where he teaches courses on the Renaissance and Reformation, Food History and the History of Medicine. He is the author of many books on food history including Eating Right in the Renaissance (University of California Press, 2002), Food in Early Modern Europe (Greenwood Press, 2003), Cooking in Europe 1250 1650 (Greenwood Press, 2005), The Banquet: Dining in the Great Courts of Late Renaissance Europe (University of Illinois Press, 2007), Beans: A History (Berg, 2007, winner of the 2008 International Association of Culinary Professionals Jane Grigson Award), and Pancake (Reaktion Press, 2008). He has coauthored two cookbooks: The Lost Art of Real Cooking (Penguin/Perigee, 2010) and The Lost Arts of Hearth and Home (2012). He has also edited the four-volume Food Cultures of the World Encyclopedia (ABC-CLIO, 2010) and co-edits the journal Food, Culture and Society .

First published 2013
by Routledge
2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN

Simultaneously published in the USA and Canada
by Routledge
711 Third Avenue, New York, NY 10017

Routledge is an imprint of the Taylor & Francis Group, an informa business

2013 Ken Albala; individual chapters, the contributors

The right of the editor to be identified as the authors of the editorial material, and of the authors for their individual chapters, has been asserted in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act 1988.

All rights reserved. No part of this book may be reprinted or reproduced
or utilized in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying and recording, or in any information storage or retrieval system, without permission in writing from the publishers.

Trademark notice : Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe.

British Library Cataloguing in Publication Data
A catalogue record for this book is available from the British Library

Library of Congress Cataloging in Publication Data
Routledge international handbook of food studies / edited by Ken Albala. -- 1st ed.

p. cm.

Includes bibliographical references and index.

1. Nutritional anthropology. 2. Food--Research. I. Albala, Ken, 1964

GN407.R88 2012

394.12--dc23

2012003797

ISBN: 978-0-415-78264-7 (hbk)
ISBN: 978-0-203-81922-7 (ebk)

Typeset in Bembo by
Taylor & Francis Books