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Berghahn Series

Food, Nutrition, and Culture

Series Editors:
Jakob Klein, School of Oriental and African Studies (SOAS)
Melissa L. Caldwell, University of California, Santa Cruz

 

While eating is a biological necessity, the production, distribution, preparation, consumption, and disposal of food are all deeply culturally inscribed activities. Taking an anthropological perspective, this book series provides a forum for critically engaged, ethnographically grounded work on the cultural, social, political, economic, and ecological aspects of human nutrition and food habits. The monographs and edited collections in this series present timely, food-related scholarship intended for researchers, academics, students, and those involved in food policy, businesses, and activism. Covering a wide range of topics, geographic regions and mobilities across regions, the series  decenters dominant, often western-centered approaches and assumptions in food studies.

 

Submissions
Formal submissions should be sent directly to Berghahn Books. For more information on Berghahn's manuscript submission procedure, please look at the Info for Authors section on this web site. All submissions to this series, as well as any queries about the formal procedure, should be sent to Berghahn.

 

RELATED SERIES:
Research Methods for Anthropological Studies of Food and Nutrition


 

Library Recommendation Form

Dear Librarian,

I would like to recommend the book series Food, Nutrition, and Culture for the library. Please include it in your next purchasing review with my strong recommendation.

I recommend this series for the following reasons:

BENEFIT FOR THE LIBRARY: This series will be a valuable addition to the library's collection.

REFERENCE: I will refer to this series for my research/teaching work.

STUDENT REFERRAL: I will regularly refer my students to the series to assist their studies.

OWN AFFILIATION: I am an editor/contributor to a book in the Series and/or on the Editorial Board of the Series.