Food Studies: An Introduction to Research Methods

Miller, Jeff; Deutsch, Jonathan

ISBN 10: 1845206800 / ISBN 13: 9781845206802

Published by Berg Publishers, 2009

About this Item

upper front corner bumped else VERY GOOD.

Seller Inventory # MAIN043410I

Bibliographic Details

• Title: Food Studies: An Introduction to Research Methods
• Publisher: Berg Publishers
• Publication Date: 2009
• Language: English
• ISBN 10: 1845206800
• ISBN 13: 9781845206802
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Very Good
• Dust Jacket Condition: No Jacket
• Seller catalogs:
  • Writings

About this title

Synopsis

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 Authors

Jeff Miller, Colorado State University.

Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA,

Jonathan Deutsch, PhD, is Professor of Culinary Arts and Food Science at Drexel University, where he oversees the Drexel Food Lab, a student-driven product development and food innovation lab. He is a classically trained chef.