Food, Culture and Society: An International Journal of Multidisciplinary Research is an international peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. It brings to bear the highest standards of research and scholarship on all aspects of food studies and encourages vigorous debate on a wide range of topics, such as: • cross-cultural perspectives on eating behaviours • gender and the food system • recipes, cookbooks, and menu as texts • philosophical and religious perspectives on food and the body • social construction of culinary practices, beliefs, and traditions • politics of the family meal • dietary transitions • psychological, cultural, and social determinants of taste • methodological issues in the food studies • malnutrition, hunger, and food security • commodity chain and foodshed analysis • food in fiction, film, and art • comparative food history • social and cultural dimensions of food technologies • political economy of the global food system • food studies pedagogy The journal also publishes original reviews of relevant books and a special section on perspectives on teaching.