Food Studies
Food Studies: An Interdisciplinary Journal explores new possibilities for sustainable food production and human nutrition. It provides an interdisciplinary forum for the discussion of agricultural, environmental, nutritional, health, social, economic, and cultural perspectives on food. Articles range from broad theoretical and global policy explorations to detailed studies of specific human-physiological, nutritional, and social dynamics of food. Food Studies: An Interdisciplinary Journal examines the dimensions of a “new green revolution” that will meet our human needs in a more effective, equitable, and sustainable way in the twenty-first century. For more information: https://food-studies.com/journal
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Twelfth International Conference on Food Studies. Conference Proceedings
Courtney I. P. Thomas
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“Is It Worth It”
B.J. Fletcher
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Effects of Storage at Room Temperature on the Food Components of Three Cocoyam Species (Colocasia esculenta, Xanthosoma atrovirens, and X. sagittifolium)
Matthew Ogwu
Moses Edwin Osawaru
Mary Osareniye Owie
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Barriers to Sales in Local Food Markets
Jacob N. Brimlow
Stephanie Bianco
Noelle Ferdon Brimlow
Stephen Doyle
Naomi Stamper
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Using Authenticity, Exoticism, and Creativity to Express Deliciousness and Valorize Food
Weranuj Ariyasriwatana
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The Informational Turn in Food Safety Regulation
Victoria Mukuni
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Religious Taste
Karen Wistoft
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Reconstituting Cuisine
Robyn Cutright
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Taste for Sustainability and a Green Transition
Ole Mouritsen