食品研究
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食品研究 是专门研究食物与科学、艺术、历史和社会等领域联系的学科。它与其他 有关食物的学科（例如营养学、农业，以及美食学和烹饪艺术）最大的分别，是在于它不是去研究食物原料生产、烹调和食用的过程，而是去研究食物在众多不同的学术领域中的地位以及价值，因此需要涉及不同学者的专业来完成研究。
领域现况
[编辑]作为一个新兴跨学科的研究方向，它与流行文化都有着一定的联系。2006年，美国作家、新闻学教授迈克尔·波伦的著作《杂食动物的困惑》就成为纽约时报五大最佳非小说类书籍之一。
议题
[编辑]本领域的典型议题包括：
其馀讨论亦唤起大众对上世纪新出现食品科技，特别是化学肥料和基因改造食品的关注。
食品研究的学者常会从周遭的科学和经济问题入手。
参见
[编辑]参考资料
[编辑]- Levy, Paul. "The Joy of Soy." The Times, March 4, 2009, available online: http://entertainment.timesonline.co.uk/tol/arts_and_entertainment/the_tls/article5843750.ece.
延伸阅读
[编辑]- Belasco, Warren James. Food: The Key Concepts. Oxford, UK: Berg, 2008.
- Belasco, Warren James. Meals to Come: A History of the Future of Food. Berkeley: University of California Press, 2006.
- Counihan C. 2004. Around the Tuscan Table: Food, Family and Gender Twentieth Century Florence. London:Routledge
- Curtin, Deane W., and Lisa M. Heldke, eds. Cooking, Eating, Thinking: Transformative Philosophies of Food. Bloomington: Indiana University Press, 1992.
- Heldke, Lisa M. Exotic Appetites: Ruminations of a Food Adventurer. New York: Routledge, 2003.
- Holtzman, Jon D. 2009 Uncertain Tastes. University of California Press.
- Koc, Mustafa, Jennifer Sumner and Anthony Winson, eds. Critical Perspectives in Food Studies. Don Mills, Ontario: Oxford University Press, 2012.
- McWilliams, James. Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly. New York: Little, Brown and Company, 2010.
- Mintz, Sidney Wilfred. Sweetness and Power: The Place of Sugar in Modern History. New York: Viking, 1985.
- Pollan, Michael. In Defense of Food: An Eater's Manifesto. New York: Penguin Press, 2008.
- Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals. New York: Penguin Press, 2006.
- Sutton, David. 2001. Remembrance of Repasts: An Anthropology of Food and Memory. Oxford: Berg.
- Wilk, Richard, ed. Fast Food/Slow Food: The Cultural Economy of the Global Food System. Walnut Creek: Altamira Press, 2006.