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Kale salad or chips-and-dip: What’s for dinner? Explore the academic field of food in The SAGE Encyclopedia of Food Issues

May 19, 2015

Los Angeles, CA - Raw or cooked, processed or fresh: Food is a hot topic. With the constantly changing messages about food, it’s hard to know what to eat nowadays. What’s touted as a health food one day is deemed unsafe the next. With some hyped diets focused on juicing, vegetarian, Paleo, low carb/protein -rich, gluten free, organic, even eating foods in specific combinations, along with those dealing with food allergies—who can keep up with the trends? Plus there are ecological concerns about how the food is manufactured. Bringing much-needed clarity to the confusion is The SAGE Encyclopedia of Food Issues.

This carefully balanced three-volume encyclopedia focuses on both social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption by looking at food across various disciplines such as business, consumerism, marketing, and environmentalism. Readers will peruse more than 400 A-to-Z articles, each written and signed by a distinguished scholar and classified in the Reader’s Guide into these topical categories:

  • Agriculture, Husbandry, and Fisheries
  • Consumption: Eating Out and Gastronomy
  • Consumption: Home and Home Cooking
  • Environment and Ecosystem
  • Food Ideologies
  • Food in Popular Media and Popular Events
  • Food Processing
  • Food Safety
  • Food Science
  • Government Policy and Regulation
  • Health
  • Hunger and Poverty
  • Labor
  • Marketing and Advertising
  • Retail and Shopping
  • Trade and Distribution

The SAGE Encyclopedia of Food Issues includes cross-references and suggestions for further readings, making it an important resource for anyone interested in food, especially students and researchers who seek to better understand the topic of food and the issues surrounding it. A FREE 30-day online trial of SAGE Knowledge, including The SAGE Encyclopedia of Food Issues, is available at

Editor Ken Albala is Professor of History and Director of Food Studies at the University of the Pacific and author or editor of 22 books on food.


The SAGE Encyclopedia of Food Issues
June 2015                                    1664 pages
ISBN: 978-1-4522-4301-6               Print Price: $395.00
eISBN: 978-1-4833-4630-4

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