Food Studies : An Introduction to Research Methods

As we know, food studies is an emerging discipline, and as such, it lacks the structure and apparatus of other fields.

Miller and Deutsch have put together a basic methodological guide for students interested in studying food.

They provide an introduction to food studies and its history, cover both qualitative and quantitative research methods, address research ethics and the problems specific to the field of food studies, and conclude with a resource guide for food studies.

This will be a key introductory text for food studies, which is calling out for such a book.

It's the type of title that should have strong backlist potential with the likelihood of updating in new editions if it works properly.

The authors are both in the trenches, teaching students how to do food studies.

Both are at large state universities, and they come from the more practical side of food (food science and human nutrition/culinary management), which is a larger market than we usually hit with food studies.

Please note that the three peer reviewers are not from the practical side of food (history and sociology) but see the logic of the proposal.