The Handbook of Food Research

Foreword by Sidney W. Mintz (John Hopkins University, USA)
A Burgeoning Field: Introduction to The Handbook of Food Research - Anne Murcott (SOAS, University of Nottingham and London South Bank University, UK)

Part One: Historical Essentials
Editorial Introduction
The History of Globalization and the Food Supply - Leigh Bush, Adrianne Bryant, and Richard Wilk (Indiana University, USA)
Re-thinking the Economic and Social History of Agriculture and Food, Through the Lens of Food Choice - Richard Le Heron (University of Auckland, NZ)
Feeding Growing Cities in the Nineteenth and Twentieth Centuries: Problems, Innovations and Reputations - Peter Scholliers and Patricia Van Den Eeckhout (Vrije Universiteit Brussel, Belgium)
The Historical Development of Industrial and Domestic Food Technologies - M³nica Truninger (Institute of Social Sciences, University of Lisbon, Portugal)
Social History of the Science of Food Analysis and the Control of Adulteration - Peter J. Atkins (University of Durham, UK)
Representations of Food Production and Consumption: Cookbooks as Historical Sources - Kyri W. Claflin (Boston University, USA)

Part Two: Frameworks of Provision: Production and Distribution
Editorial Introduction
Contemporary Food Systems - Terry Marsden (Cardiff University, UK)
Economics, Food Demand and Nutrition - Richard Tiffin and Matthew Salois (University of Reading, UK)
Food Chains - Bill Pritchard (University of Sydney, Australia)
Food and the Audit Society - Hugh Campbell (University of Otago, NZ)
Environmental Issues in Agriculture: Farming Systems and Ecosystem Services - Michael Winter (University of Exeter, UK)
Appellations and indications of origin, terroir, and the social construction and contestation of place-named foods - Harry G. West (SOAS, UK)
A Critical Turn in Hospitality and Tourism Research - Richard Mitchell and David Scott (School of Hospitality, Otago Polytechnic, NZ and Southern Cross University, Australia)

Part Three: Buying and Eating
Editorial Introduction
Food Marketing - Marianne Elisabeth Lien (University of Oslo, Norway) and Eivind Jacobsen (National Institute for Consumer Research (SIFO), Oslo, Norway)
Food Retailing - Allan G. Hallsworth (University of Portsmouth, UK)
The Twenty-First Century 'Food Consumer': The Emergence of Consumer Science - Helene Brembeck (Centre for Consumer Science, CFK, University of Gothenburg, Sweden)
Appetite and Satiety - A Psychobiological Approach - John Blundell, Michelle Dalton, Graham Finlayson (University of Leeds, UK)
Sociology of Food Consumption - Lotte Holm (Copenhagen University, Denmark)
Meals: Eating at Home and 'Eating Out' - Alice Julier (Chatham University, USA)
Drinks: Water, 'Soft' and Alcoholic - Tom Brennan (United States Naval Academy, USA)
Food and Identity - Krishnendu Ray (New York University, USA)

Part Four: Contemporary Issues, Problems and Policy
Editorial Introduction
Hunger and Famine Worldwide - Ellen Messer (Boston University, USA)
The Politics of Food and Nutrition Policies - David F. Smith (University of Aberdeen, UK)
Risk and Trust in the Food Supply - Unni Kj¦rnes (The National Institute for Consumer Research, Oslo, Norway)
Food (In)security in the Global "North" and "South" - Jane L. Midgley (University of Newcastle, UK)
Food and the Media: Production, Representation and Consumption - Roger Dickinson (University of Leicester, UK)
Eating Disorders and Obesity: Symptoms of a Socially Sanctioned Pathway in the Modern World - Jane Ogden (University of Surrey, UK)
Food Waste - Catherine Alexander (Goldsmiths' College London, UK) Nicky Gregson (University of Sheffield, UK) and Zsuzsa Gille (University of Illinois at Urbana-champaign, USA)

References
Name Index
Subject Index