Introduction: Introducing Food Studies 1. From Foodie to Food Studies 2. Defining Food: Meals, Morals, and Manners 3. Food, Identity, and Culture 4. From Producers to Consumers 5. Food and Technology 6. Globalization and Food: Here, There, Everywhere, and Nowhere? Epilogue Glossary References Index
The first book to provide a practical introduction to food studies, using hands-on activities to help students to engage with the multidimensional nature of food - without the need for a student kitchen.
Willa Zhen is Professor of Liberal Arts and Food Studies at The Culinary Institute of America, USA.
Willa Zhen's book is fun! This introductory text to food studies
encourages 'hand-on' learning of concepts from commensality to food
systems with the help of scavenger hunts, seed bombs, growing
sprouts, and more. Do the learning and enjoy. -- Anna C. Bellows,
Syracuse University, USA
The field needs an introductory survey textbook like this. The hands-on activities address an important component missing from most of the work in this field that values text over material. -- Jonathan Deutsch, Drexel University, USA
This book fills a niche in the growing food studies realm. The pedagogical features are wonderful and likely to stimulate a lot of discussion. -- John T. Lang, Occidental College, USA
A simple and effective introduction to food studies, and a great resource for structuring class sessions in a way that encourages student engagement. * Charlotte Maberly, Queen Margaret University, UK *