Food Studies: An Introduction to Research Methods

by Jeff Miller, Jonathan Deutsch

Overview

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.

Product Details

ISBN-13:	9781845206802
Publisher:	Berg Publishers
Publication date:	12/01/2009
Pages:	256
Product dimensions:	6.30(w) x 9.30(h) x 0.80(d)

About the Author

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.

Table of 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

Editorial Reviews

Ideal as an introduction to the main strands of methods that are used in food studies (...) Several sections within this book will almost certainly constitute required reading for final year undergraduate students (...) Similary, it will be extremely useful for first year postgraduates embarking on Masters or PhD research.” —Joseph Burridge for Revue d'Etudes en Agriculture et Environment

From the Publisher