The limits of discipline: towards interdisciplinary food studies

While the number of scholars working on the broad topic of food has never been greater, the topic is still divided among numerous disciplines and specialists who do not often communicate with each other. This paper discusses some of the deep differences between disciplinary approaches, and concludes that food scientists differ in some of their basic assumptions about human nature. After outlining some of the institutional issues standing in the way of interdisciplinary work, the paper argues for a more synthetic and empirical approach, grounded in the study of everyday life. True interdisciplinary collaboration will have to go beyond assembling multidisciplinary teams. Instead we must accept the limitations of the classic disciplinary paradigms, and be willing to question and test our methods and assumptions.