Bloomsbury Food Library
Loading
Food Studies

Food Studies: An Introduction to Research Methods

by Jeff Miller

Jeff Miller, Colorado State University. Author affiliation details are correct at time of print publication.

Search for publications
and Jonathan Deutsch

Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA, Author affiliation details are correct at time of print publication.

Search for publications
Bloomsbury Academic, 2009
  • DOI:
    10.5040/9781350047679
  • ISBN:
    978-1-3500-4767-9 (online)

    978-1-8452-0680-2 (hardback)

    978-1-8452-0681-9 (paperback)

    978-0-8578-5372-1 (epub)
  • Edition:
    First edition
  • Place of Publication:
    London
  • Published Online:
    2017 2017
Food Studies
Collapse All Sections

This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included.

Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological “baskets” representing the major methodologies of the field are explored together with interviews from leading scholars in: food history (Ken Albala); ethnographic methods (Carole Counihan); material culture and media studies (Psyche Williams-Forson); and quantitative methods (Jeffery Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research.