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Food Studies: A Hands-On Guide


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Table of Contents

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

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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.

About the Author

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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