Food and Culture : A Reader
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The classic book that helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a new third edition.
The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: Foundations, Hegemony and Difference, Consumption and Embodiment, Food and Globalisation, and Challenging, Contesting and Transforming the Food System.
17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.