This systematic outline provides a general overview of the conceptual scheme of the Encyclopedia, listing the titles of each entry and subentry. The outline is divided into twenty-seven parts.
- Foods: Staple Foods
- Foods: Cooked, Processed, and Prepared
- Icon Foods and Superfoods
- Beverages
- Food Production
- Food Storage
- Food Distribution
- Food Preparation, Processing, and Disposal
- Food Consumption
- The Premodern World
- Regions, Cultures, Groups
- Human Evolution
- Nutrition, Health, and Food Sciences
- Biological Basis of Nutrition and Digestion
- Psychology of Eating
- Diet
- Constituents of Food
- Conditions, Disorders, and Diseases
- Hunger
- Policy
- Food and Society
- Religion
- Feasts, Festivals, and Fasts
- Food as Symbol and Commodity
- Writing about Food
- Study of Food
- Biographies
Because the section headings are not mutually exclusive, certain entries in the Encyclopedia are listed in more than one section.
