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.
This text by Zhen (Culinary Institute of America) lives up to its
goal of “serv[ing] as a broad-ranging interdisciplinary and
multidisciplinary introduction to the field of Food Studies” (p.
181) … [The] guide is accessible to all readers interested in food,
from its production to its consumption, over time and across
different cultures and traditions … Summing Up: Essential. All
levels.
*CHOICE*
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*
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