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The SAGE Encyclopedia of Food Issues

The SAGE Encyclopedia of Food Issues

Three Volume Set
Edited by:

April 2015 | 1 664 pages | SAGE Publications, Inc

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption.  A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. 

Key Features:

  • Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings
  • Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area
  • Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition 

This three-volume reference work serves as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.


"The entries themselves are interesting and informative and have cross-references and suggestions for further reading... I would recommend this book for all libraries and for anyone with a food interest."

H. W. Ockerman
American Reference Books Annual

"This three-volume encyclopedia, arranged A–Z, is designed to provide guidance to the "confusing world of food," with food scientists, scholars, and expert cookbook authors contributing more than 400 well-written entries, each supplemented with further readings and website lists. ...Individual entries, some quite short (literally bite-size) cover a fascinating variety of subjects. ...With such a great diversity of writings and recommended readings, this is a useful tool for all audiences."

C. Donaldson
North Seattle College

Kenneth B. Albala

Ken Albala is Professor of History at the University of the Pacific and Director of the Food Studies MA program in San Francisco. He has authored or edited 23 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner 2008 IACP Jane Grigson Award), Pancake, Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook of Food Studies.... More About Author

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ISBN: 9781452243016

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