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Oxford Bibliographies is here to streamline the research journey with expert reading recommendations on a wide range of topics.

Oxford Bibliographies provides curated reading recommendations, guiding users to the most important sources on a topic while allowing them to engage with the original scholarship. It explains how each book or article fits within the broader literature, spotlighting the highest-quality materials available. 

Now including new modules on the History of Medicine, Food Studies, and Environmental History!

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Oxford Bibliographies in History of Medicine is designed to assist scholarly research by providing curated, annotated research paths that are insightful, diverse, and  focus on high-quality scholarship. This resource aims to encompass the entire field, from its ancient origins to the contributions of contemporary experts who draw on a range of related disciplines. 

Oxford Bibliographies in Environmental History explores the relationships between human communities and the natural world. The module gathers classic and contemporary scholarship into one convenient place to serve a large readership across a wide range of historical fields and disciplinary boundaries, from Anthropology  and Sociology to Astronomy, Chemistry and Environmental Science, to name a few. 

Oxford Bibliographies in Food Studies will bring together material from the diverse disciplinary strands of the rapidly expanding field of food studies into one place, which will enable researchers at all levels to see not only the most recent work in the field, but also how topics are treated differently across disciplines.

The Oxford Research Encyclopedia of Food Studies offers in-depth, peer-reviewed summaries on diverse topics such as food and identity, industrial labor, cuisine history, taste science, fermentation, food justice, and globalization. It provides critical perspectives for researchers, combining the quality of a peer-reviewed journal with the scope of an online encyclopedia.

• 50 articles available per module initially at launch, with more added over time.
  
  
• OBO History of Medicine is led by Editor-in-Chief Jacalyn Duffin, historian and professor emerita at Queen’s University. She is a former president of both the American Association for the History of Medicine and the Canadian Society for the History of Medicine. The module delivers articles that explore nursing, disability, surgery, drugs, and many more topics.
  
  
• OBO Food Studies is led by Editor-in-Chief Megan Elias, a Director of Food Studies programs at Boston University and the author of five books on food history. She is a cultural historian, and her work primarily focuses on food, gender, and technology. The module delivers articles that explore food and material culture, nutrition and health, food labour and more.
  
  
• OBO Environmental History is led by Editor-in-Chief Lisa M. Brady, department chair and professor of History at Boise State University. Her research examines the ways military activities, during peace time and in times of conflict, shape and are shaped by the natural environment. The module delivers articles that explore environmentalism, climate, energy, disease and health, and much more.

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