Call for Book Review

The journal publishes book reviews in each issue. The list below consists of some English books that are in the scope of our journal.

Book reviews can be written in Turkish or English.

If the edition of the book you want to review is different (different year, publisher, or edition) from the list below, you can do it on the condition that you write what you have in the bibliography.

You can also review the books that are not listed below but are in the scope of our journal.

1. Hawkes, Corinna, Hawkes, Corinna, Blouin, Chantal, Henson, Spencer, Drager, Nick, & Dubé, Laurette. (2009). Trade, food, diet and health. Hoboken: WILEY.
   
   
2. Babu, Suresh, Gajanan, Shailendra, & Sanyal, Prabuddha. (2014). Food Security, Poverty and Nutrition Policy Analysis. San Diego: Elsevier Science & Technology.
   
   
3. Baru, Sanjaya. (2007). Food Sovereignty and Uncultivated Biodiversity in South Asia. Ottawa: IDRC Books/Les Éditions du CRDI.   
   
   
4. Guha-Khasnobis, Basudeb, Davis, Benjamin, & Acharya, Shabd S. (2007). Food Insecurity, Vulnerability and Human Rights Failure. London: Palgrave Macmillan UK.       
   
   
5. Aspray, William, Royer, George, & Ocepek, Melissa G. (2014). Formal and Informal Approaches to Food Policy. Cham: Springer International Publishing AG.          
   
   
6. Obenchain, Janel, & Spark, Arlene. (2016). Food Policy. Baton Rouge: CRC Press.
   
   
7. Paarlberg, R. (2020). Food politics: what everyone needs to know. New York, NY: Oxford University Press.        
   
   
8. Swinnen, Johan. (2018). The Political Economy of Agricultural and Food Policies. New York: Palgrave Macmillan US.
   
   
9. Timmerman, K. (2013). Where am I eating?: An adventure through the global food economy. Hoboken, New Jersey: Wiley.
   
   
10. Bunte, F., & Dagevos, J. (2009). The food economy: Global issues and challenges. Netherlands: Wageningen Academic.
    
    
11. Atkins, P., & Bowler, I. (2001). Food in society: Economy, culture, geography. London; New York: Arnold.
    
    
12. Smith, D., & Diack, H. (2005). Food poisoning, policy, and politics: Corned beef and typhoid in Britain in the 1960s. Woodbridge, Suffolk, UK; Rochester, NY: Boydell Press.
    
    
13. Adamson, M. (2004). Food in medieval times. Westport, Conn.: Greenwood Press.
    
    
14. Fernández-Armesto, F. (2002). Near a thousand tables: A history of food. New York: The Free Press.
    
    
15. Toussaint-Samat, Maguelonne. (2009). A History of Food. Hoboken: Wiley-Blackwell.
    
    
16. Civitello, L. (2008). Cuisine and culture: A history of food and people. Hoboken, N.J.: John Wiley & Sons.
    
    
17. Atkins, P., Lummel, P., & Oddy, D. (2007). Food and the city in Europe since 1800. Aldershot, England; Burlington, VT: Ashgate.
    
    
18. Caplan, P., & British Association for the Advancement of Science. Meeting. (1997). Food, health, and identity. London; New York: Routledge.
    
    
19. Anderson, Heather Arndt, & Anderson, Heather Arndt. (2013). Breakfast (Altamira studies in food and gastronomy). Blue Ridge Summit: The Rowman & Littlefield Publishing Group.
    
    
20. Wildman, Robert. (2012). The Nutritionist. Taylor and Francis.
    
    
21. Hawkes, C. (2010). Trade, food, diet, and health: Perspectives and policy options. Chichester, West Sussex; Ames, Iowa: Blackwell Pub.
    
    
22. Lindeberg, S. (2010). Food and western disease: Health and nutrition from an evolutionary perspective. Chichester, U.K.; Ames, Iowa: Wiley-Blackwell.
    
    
23. McIntosh, W. (1996). Sociologies of food and nutrition (Language of science). New York: Plenum Press.
    
    
24. Coveney, John, & Booth, Sue. (2019). Critical Dietetics and Critical Nutrition Studies. Cham: Springer International Publishing AG.
    
    
25. Schwarz, F. H. (1988). Soy Protein and National Food Policy. Routledge.
    
    
26. Sterckx, R. (2005). Of tripod and palate: food, politics and religion in traditional China. New York: Palgrave Macmillan.
    
    
27. Fick, G. (2008). Food, farming, and faith(SUNY series on religion and the environment). Albany: State University of New York Press.
    
    
28. Méndez Montoya, A., & Wiley InterScience. (2009). Theology of food: Eating and the Eucharist. Chichester, U.K.; Malden, MA: Wiley-Blackwell.
    
    
29. Zeller, Benjamin E, Dallam, Marie W, Neilson, Reid L, & Rubel, Nora L. (2014). Religion, food, and eating in North America. New York: Columbia University Press.
    
    
30. Fischer, J. (2011). The halal frontier: Muslim consumers in a globalized market. New York: Palgrave Macmillan.
    
    
31. Riaz, Mian N, & Chaudry, Muhammad M. (2003). Halal Food Production. Baton Rouge: Taylor & Francis Group.
    
    
32. Armanios, F., & Ergene, B. (2018). Halal food: A history. New York, NY: Oxford University Press.
    
    
33. Al-Teinaz, Y., Spear, S., & Abd El-Rahim, I. (2020). The halal food handbook. Chichester, West Sussex; Hoboken, NJ: John Wiley & Sons.
    
    
34. Blech, Z. (2004). Kosher food production. Ames, Iowa: Blackwell Pub.
    
    
35. Bergeaud-Blackler, Florence. (2014). Kosher: Private Regulation in the Age of Industrial Food. Matthieu Duboys De Labarre,Matthieu Duboys de Labarre, 2014-02-05.
    
    
36. Morton, I. D, & Lenges, J. (1991). Education and Training in Food Science. Cambridge: Elsevier Science & Technology.
    
    
37. Rao, A. N. (2013). Food, Agriculture and Education: Science and Technology Education and Future Human Needs. Pergamon.
    
    
38. Costa, Rui, & Pittia, Paola. (2017). Food Ethics Education. Cham: Springer International Publishing AG.
    
    
39. Steier, Gabriela, & Patel, Kiran. (2017). International Food Law and Policy. Cham: Springer International Publishing AG.
    
    
40. Gray, Allison, & Hinch, Ronald. (2018). A handbook of food crime. Bristol: Policy Press.
    
    
41. Thompson, P. (1992). The ethics of aid and trade: U.S. food policy, foreign competition, and the social contract. Cambridge [England]; New York, NY, USA: Cambridge University Press.
    
    
42. Gottlieb, R., & Joshi, A. (2010). Food justice. Cambridge, Mass.: MIT Press.
    
    
43. Clark, J. Peter, & Ritson, Christopher. (2013). Practical ethics for food professionals. Somerset: WILEY.
    
    
44. Clute, Mark. (2009). Food Industry Quality Control Systems. Baton Rouge: CRC Press.
    
    
45. Santacoloma, P., Cuevas, R., & Food Agriculture Organization of the United Nations. (2011). Cost-effective management tools for ensuring food quality and safety: For small and medium agro-industrial enterprises (FAO training materials for agricultural management, marketing and finance; 11). Rome: Food and Agriculture Organization of the United Nations.
    
    
46. Fortin, N. (2009). Food regulation: Law, science, policy, and practice. Hoboken, N.J.: John Wiley & Sons.
    
    
47. Anne-Mette Hjalager, & Greg Richards. (2003). Tourism and Gastronomy. Taylor and Francis.
    
    
48. Pitte, J., & Gladding, J. (2002). French gastronomy: The history and geography of a passion. New York: Columbia University Press.
    
    
49. Gillespie, Cailein, & Cousins, John. (2001). European Gastronomy into the 21st Century. Jordan Hill: Routledge.
    
    
50. Klosse, Peter. (2014).The Essence of Gastronomy. London: CRC Press.
    
    
51. Duruz, Jean, & Khoo, Gaik Cheng. (2014). Eating together. Lanham: Rowman & Littlefield.
    
    
52. Sidali, Katia Laura, Spiller, Achim, & Schulze, Birgit. (2011). Food, Agri-Culture and Tourism. Berlin, Heidelberg: Springer Berlin / Heidelberg.
    
    
53. Timothy, Dallen J. (2016). Heritage Cuisines. London: Routledge.
    
    
54. Clancy, Michael. (2018). Slow Tourism, Food and Cities. Florence: Routledge.
    
    
55. Beeton, Sue, & Morrison, Alison. (2018). The Study of Food, Tourism, Hospitality and Events. Singapore: Springer Singapore Pte. Limited.
    
    
56. Park, Eerang, Kim, Sangkyun, & Yeoman, Ian. (2019). Food Tourism in Asia. Singapore: Springer Singapore Pte. Limited.
    
    
57. Mitchell, Richard; Hall, C. Michael; Macionis, Niki; Cambourne, Brock; Sharples, Liz. (2003). Food Tourism Around the World. Routledge.
    
    
58. Sato, Hajime. (2009). Management of Health Risks from Environment and Food. Dordrecht: Springer Netherlands.
    
    
59. Djurfeldt, G., Aryeetey, E., & Isinika, A. (2011). African smallholders: Food crops, markets and policy. Oxfordshire, UK; Cambridge, MA: CABI.
    
    
60. Deelstra, H, Fondu, M, Ooghe, W, & Van Havere, R. (1991). Food Policy Trends in Europe. Cambridge: Elsevier Science & Technology.
    
    
61. Caraher, M., & Coveney, J. (2016). Food poverty and insecurity: International food inequalities. Cham: Springer.
    
    
62. Wilde, P. (2013). Food policy in the United States: An introduction. London; New York: Earthscan from Routledge.
    
    
63. Utting, P. (1992). Economic Reform and Third-World Socialism: A Political Economy of Food Policy in Post-Revolutionary Societies. London: Palgrave Macmillan UK: Imprint: Palgrave Macmillan.
    
    
64. Zhou, Guanqi. (n.d.). The Regulatory Regime of Food Safety in China. Cham: Springer International Publishing.
    
    
65. Alston, Julian M, & Okrent, Abigail M. (2017). The Effects of Farm and Food Policy on Obesity in the United States. New York: Palgrave Macmillan US.
    
    
66. Pingali, Prabhu, Aiyar, Anaka, Abraham, Mathew, & Rahman, Andaleeb. (2019). Transforming Food Systems for a Rising India. Cham: Springer.
    
    
67. Kirkcaldy, E., Spiegel, P., Joint United Nations Programme on HIV/AIDS, & World Food Programme. (2006).The development of programme strategies for integration of HIV, food, and nutrition activities in refugee settings. Geneva: UNAIDS: UNHCR: World Food Programme.
    
    
68. Hauck-Lawson, A., & Deutsch, J. (2009).Gastropolis: Food and New York City. New York: Columbia University Press.
    
    
69. Imbert, D., & Dumbarton Oaks Colloquium on the History of Landscape Architecture. (2015). Food and the City: Histories of culture and cultivation. Washington, D.C.: Dumbarton Oaks Research Library and Collection.
    
    
70. Zoladz, Marcia. (2016). Rio de Janeiro(Big city food biographies series.). Lanham, MD: The Rowman & Littlefield Publishing Group.
    
    
71. Flynn, K. (2005). Food, culture, and survival in an African city. New York: Palgrave Macmillan.
    
    
72. Behnassi, M., Draggan, S., & Yaya, S. (2011). Global Food Insecurity: Rethinking Agricultural and Rural Development Paradigm and Policy. Dordrecht: Springer Netherlands: Imprint: Springer.
    
    
73. Thomann, Eva. (2018). Customized Implementation of European Union Food Safety Policy. Cham: Springer International Publishing AG.
    
    
74. Alemanno, Alberto, & Gabbi, Simone. (2014). Foundations of EU Food Law and Policy. Farnham: Routledge.
    
    
75. Wright, Simon, & McCrea, Diane. (2008). The handbook of organic and fair-trade food marketing. Chichester: WILEY.
    
    
76. Kline, Stephen. (2010). Globesity, Food Marketing and Family Lifestyles. London: Palgrave Macmillan UK.
    
    
77. Smith, Glen. (1997). Children's Food. Boston, MA: Springer.
    
    
78. Vaz, T., Nijkamp, P., & Rastoin, J. (2009). Traditional food production and rural sustainable development: A European challenge. Farnham, England; Burlington, VT: Ashgate.
    
    
79. Vaz, T., Nijkamp, P., & Rastoin, J. (2009). Traditional food production and rural sustainable development: A European challenge. Farnham, England; Burlington, VT: Ashgate.
    
    
80. Martino of Como, Maestro, Ballerini, Luigi, & Parzen, Jeremy. (2005). The Art of Cooking. Berkeley: University of California Press.
    
    
81. Counihan, C., & Van Esterik, P. (2013). Food and culture: A reader. New York: Routledge.
    
    
82. Helstosky, Carol. (2009). Food Culture in the Mediterranean. Westport: ABC-CLIO, LLC.
    
    
83. Mack, Glenn, & Surina, Asele. (2005). Food Culture in Russia and Central Asia. Santa Barbara: ABC-CLIO.
    
    
84. Trubek, A. (2008). The taste of place: A cultural journey into terroir. Berkeley: University of California Press.
    
    
85. McMillan, Della E. (1991). Anthropology and Food Policy. Athens: University of Georgia Press.
    
    
86. Cheung, Sidney, & Tan, Chee-Beng. (2007). Food and Foodways in Asia. London: Routledge.
    
    
87. Collinson, Paul, & Macbeth, Helen. (2014). Food in zones of conflict: Cross-disciplinary perspectives. New York, NY: Berghahn Books.
    
    
88. Klein, J, & Murcott, A. (2014). Food Consumption in Global Perspective. London: Palgrave Macmillan.
    
    
89. Arnott, Margaret L. (1975). Gastronomy (World anthropology). The Hague: Mouton.
    
    
90. Publishing, OECD. (2006). The Development Effectiveness of Food Aid (The Development Dimension). Paris: OECD Publishing.
    
    
91. Saguy, I. Sam, Moskowitz, Howard R, & Straus, Tim. (2009). An Integrated Approach to New Food Product Development. Baton Rouge: CRC Press.
    
    
92. Hall, C. Michael, Sharples, Liz, Mitchell, Richard, Macionis, Niki, & Cambourne, Brock. (2003). Food Tourism Around the World. Jordan Hill: Taylor & Francis Group.
    
    
93. Earle, M, Earle, R, & Anderson, A. (2001). Food Product Development. Cambridge: Elsevier Science & Technology.
    
    
94. Rivera, W., Qamar, M., & Food Agriculture Organization of the United Nations. (2003). Agricultural extension, rural development and the food security challenge. Rome: Food and Agriculture Organization of the United Nations.
    
    
95. Messer, N., Townsley, P., & Food Agriculture Organization of the United Nations. (2003). Local institutions and livelihoods: Guidelines for analysis. Rome: Rural Development Division, Food and Agriculture Organization of the United Nations.
    
    
96. Blaxter, K. (1986). People, food, and resources. Cambridge [Cambridgeshire]; New York: Cambridge University Press.
    
    
97. Phillipov, M. (2017). Media and food industries: The new politics of food. Cham, Switzerland: This Palgrave Macmillan imprint is published by Springer Nature.