Because food is everything. Our collection of titles in food studies analyzes the resources and practices that have sustained human societies since their inception. When we eat, we consume not only food on the plate but also the lives and labors of innumerable plants, animals, and people, and the process distributes its costs unevenly across race, class, gender, and other social categories. Our publication program gives home to works in the humanities and social sciences that seek to describe these impacts by using food as a critical lens to examine broader cultural, environmental, and ethical issues.
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Food and Foodways is a series from the University of Arkansas Press that explores historical and contemporary topics in global food studies. We are committed to representing a diverse set of voices that tell lesser known food stories and to provoking new avenues of interdisciplinary research. Our strengths are works in the humanities and social sciences that use food as a critical lens to examine broader cultural, environmental, and ethical issues. In addition to scholarly books, we publish creative nonfiction that explores these topics with a focus on food’s sensory dimensions.
The University of Arkansas Press announces the forthcoming publication of The Provisions of War: Expanding the Boundaries of Food and Conflict, 1840–1990, edited by Justin Nordstrom. This collection of varied essays examines how soldiers, civilians, communities, and...
Jeanette M. Fregulia, author of A Rich and Tantalizing Brew: A History of How Coffee Connected the World will appear (virtually) at the Fayetteville Public Library on Wednesday, October 21 at 6pm. She has answered four quick questions for the Arkansas Democrat-Gazette...
Kimberly Behzadi at Food Tank has shared a list of 22 fall books. Behzadi writes, "these 22 books provide insight into food access and justice in BIPOC (Black, Indigenous, People of Color) communities, the injustices women face in the culinary world, the effects of...
To Feast on Us as Their Prey: Cannibalism and the Early Modern Atlantic, edited by Rachel B. Herrmann, has won the 2020 book award for an edited volume from the Association for the Study of Food and Society. The ASFS Book Award recognizes an outstanding book about...
Dr. Natalie Jovanovski has reviewed The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices, edited by Silvia Bottinelli and Margherita D’ayala Valva, in the January 2020 issue of the journal Food and Foodways. Food and Foodways is an...
