Food Studies: An Introduction to Research Methods

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 the subject 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.

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 the subject 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.

Jeff Miller is an Assistant Professor in the Department of Food Science and Human Nutrition at Colorado State University. Jonathan Deutsch is Assistant Professor and Director of the Culinary Management Center in the Department of Tourism of Hospitality at Kingsborough Community College, City University of New York.