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 dimensions:||6.10(w) x 9.10(h) x 0.70(d)|
About the Author
Jeff Miller, Colorado State University.
Jonathan Deutsch, Kingsborough Community College and Graduate Center, City University of New York.
Table of Contents
1 Food Studies 3
2 What is Research? 1
3 The Responsible Conduct of Research and the Protection of Human Subjects 33
4 Reviewing the Literature of Food 51
5 Historical Methods in Food Studies Research 77
5a A Conversation with Ken Albala 91
6 Quantitative Methods in Food Studies Research 101
6a A Conversation with Jeffery Sobal 131
7 Observational Methods in Food Studies Research: Ethnography and Narrative 137
7a A Conversation with Carole Counihan 171
8 Using Material Objects in Food Studies Research 177
8a A Conversation with Psyche Williams-Forson 191
9 Technology Tools 199