Editors
Ken Albala, University of the Pacific, USA
Lisa Heldke, Gustavus Adolphus College, USA

Advisory Editor
Warren Belasco, University of Maryland, Baltimore County, USA

International Editor
Peter Scholliers, Vrije Universiteit Brussel, Belgium 
 

View Editorial Board

Print ISSN: 1552-8014
Online ISSN: 1751-7443
Frequency: 4 times per year from 2008

Official journal of the Association for the Study of Food and Society (ASFS)

Food, Culture & Society: An International Journal of Multidisciplinary Research (formerly The Journal for the Study of Food and Society) is an international peer-reviewed publication 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 on all aspects of food studies and encourages vigorous debate on a wide range of topics, such as:
- cross-cultural perspectives on eating behaviours
- gender and the food system
- recipes, cookbooks, and menu 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 the 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
- food studies pedagogy

The journal also publishes original review of relevant books, films, videos, exhibitions and a special section on perspectives on teaching.