Food, Culture and Society

Brings to bear the highest standards of research and scholarship in various aspects of food studies. This work covers topics, such as: cross-cultural perspectives on eating behaviors, gender and the food system recipes, cookbooks, and menus as texts, philosophical and religious perspectives on food and the body, and food studies pedagogy.

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"Food, Culture, and Society: An International Journal of Multidisciplinary Research" (formerly "The Journal for the Study of Food and Society", launched in 1996) is the official peer-reviewed journal of the Association for the Study of Food and Society (ASFS). ASFS is an international organization dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy.It brings to bear the highest standards of research and scholarship in all aspects of food studies and encourages vigorous debate on a wide range of topics, such as: cross-cultural perspectives on eating behaviors, gender and the food system recipes, cookbooks, and menus as texts, philosophical and religious perspectives on food and the body, social construction of culinary practices, beliefs, and traditions politics of the family meal, dietary transitions, psychological, cultural, and social determinants of taste, methodological issues in food studies, malnutrition, hunger and food security, commodity chain and foodshed analysis, food in fiction, film, and art, comparative food history, social and cultural dimensions of food technologies, political economy of the global food system, and food studies pedagogy.
The journal also publishes original reviews of relevant books, films, videos, exhibitions and a special section on perspectives on teaching.