Adopting this book
While this book is targeted at early undergraduate learners in introductory food studies courses, some chapters will also be relevant in upper-year classrooms and other post-secondary learning environments. As time goes on, we anticipate adding chapters to complement the current selection, expanding the book’s relevance and reach within the many spheres that comprise food.
Whether you use one or several chapters in your course or studies, we ask you to formally register your use of the book using our adoption form. This helps in several ways. First, it will allow us to stay in contact with you, if new or revised editions of Food Studies are released. In the same way, you can maintain contact with us, to provide feedback on how the book is working for you, or to identify errors or omissions that need to be corrected in future editions. And, of course, knowing how many people are using the book—and where and in what contexts—is important feedback for us. It will help us keep making changes that address real needs, while also supporting future efforts to expand or evolve the project more broadly.
Eventually, we hope to build on this collection with future calls for contributions centred on Indigenous foodways, global/localization, critical theory, social ecology, agroecology, queer and feminist theory, and many other themes. While our contributors covered a wide range of terms—some suggested and some solicited—the range of food studies is always growing. We will be delighted if this volume spawns (potentially multi-lingual) future editions, remixes, and/or sub-volumes.
To that end, Food Studies is published under a Creative Commons CC BY-NC-SA license. With some exceptions noted in text (related to artistic material), the content in this book may be reused, remixed, repurposed, and maintained at will, provided that no commercial derivatives are created and that all future editions also carry the “share-alike” (-SA) license. Any republication of the content, however, must follow Creative Commons terms.