目次

Part I: Social Sciences  1. Anthropology by Robert Dirks and Gina Hunter  2. Sociology by William Alex McIntosh  3. Communications by Arthur Lizie  4. Psychology by Kima Cargill  5. Nutritional Anthropology by Janet Chrzan  6. Nutrition by Arlene Spark  7. Archaeology by Katherine M. Moore  8. Journalism by Helen Rosner and Amanda Hesser  Part II: Humanities  9. Cultural History by Deborah Valenze  10. Culinary History by Ken Albala  11. Literature by Joan Fitzpatrick  12. Philosophy by Lisa Heldke  13. Linguistics by Anthony Buccini  14. Theology by David Grumett  15. Art by Travis Nygard  16. Film by Anne Bower and Thomas Piontek  17. Television by Sarah Murray  Part III: Interdisciplinary Food Studies  18. Food Studies Programs by Rachel Black  19. American Studies by Margot Finn  20. Folklore by Lucy Long  21. Food Museums by Elizabeth Williams  22. Food Law by Baylen Linnekin  23. Feminism by Alice McLean  24. Culinary Arts and Food Service Management by Vivian Liberman and Jonathan Deutsch  25. Cultural Studies by Fabio Parasecoli  26. Food and Race by Psyche Williams-Forson and Jessica Walker  Part IV: Special Topics in Food Studies  27. Food Justice by Alison Hope Alkon  28. Animal Rights by Carol Helstosky  29. Food Security by Stefanie Lemke and Anne Bellows  30. School Food by Janet Poppendiek  31. Tourism by Lucy Long  32. Food and the Senses by Beth Forrest and Deirdre Murphy  33. Agriculture by Frederick Kirschenmann  34. Ethics by Julia Abramson