Vol. 6 No. 11 (2025)

Compared to the food sciences, which emerged in 1931, or the disciplines of nutrition and dietetics, which were established in the same decade, the social sciences have been slow to engage with the study of food. In social studies on this topic, it is common to cite Harriet Friedmann and Philip McMichael, who, in the late 1980s, coined the concept of the food regime within the context of the global agro-food restructuring faced by nation-states. However, Frances Moore Lappé and Joseph Collins are rarely mentioned, despite having, a decade earlier, framed the issue of eating as a subject of inquiry within the social sciences and the humanities. Fortunately, from the 1990s onward and into the present millennium, eating and food have become established as legitimate subjects of interest within the social sciences. In this new issue of Vínculos. Sociología, Análisis y Opinión, we present a selection of diverse approaches to what can be termed social studies on food.