Food and Identity (Series)

Series Editor: Ken Albala (University of the Pacific)

Food choice is among the most powerful ways we express who we are. With a rich symbolic and ever evolving language, we perform our own personal and collective construction of gender, race, class and nationality. How we negotiate the myriad meanings of food, how they intersect and conflict, ultimately determines how others perceive us and how we imagine ourselves. 

The goal of books in this series is to situate a cuisine, food ideology or way of eating into cultural context, analyzing the ingredients, cooking methods and recipes in terms of who creates them and why. Topics might include narratives based on time and place, religion, ethnicity, a particular diet or way of thinking about food.

This new series invites book proposals addressing the general theme of food and identity, from a multidisciplinary perspective including history, sociology, anthropology, communications and all related food studies. Veteran editor and food historian Ken Albala will manage the peer review process for this academically-oriented series.

Academic Studies Press welcomes book proposals in the humanities and social sciences. Please download and fill out our book proposal form as fully as possible and email it to ASP Acquisitions Associate Irina Sodnomova ( or Series Editor Ken Albala (