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.

About the editors

Jeff Miller, Colorado State University.
Jonathan Deutsch, Kingsborough Community College and Graduate Center, City University of New York.

Contents

Part One: Introducing the Discipline

1. What is Food Studies?

2. Introduction to Research Methods Common to Food Studies



Part Two: Doing Food Studies Research

3. The Epistemological Stance

4. Research Design

5. Reviewing the Literature

6. Strategies of Inquiry

7. Quantitative Methods

8. Qualitative Methods

9.Mixed Method Approaches



Part Three: Problems with Food Studies Research

10. Opportunities and Limitations for the Researcher

11. Ethical Considerations in Food Studies Research



Part Four: The Future of Food Studies

12. Conclusion: Future Research Opportunities



Appendix:

Resource Guide for Food Studies Research