Food studies scholarship is full of food puns. I worry that these puns come to us easily—too easily—when we’re talking about food. Let me make a plea for a little more seriousness in a world where too many people dismiss our discipline and, for that matter, many others as a lu...

This article discusses the implications of the 2013 EU horse meat scandal, not only for consumers, but all actors in the food supply chain, including governments and retailers.

Through analysis of nine budget cookbooks, this paper investigates the effect of the atmosphere of the 1960s and 1970s “War on Poverty” on the ways in which people eat cheaply.

Drawing from nineteen semi-structured interviews with Vermont vegetable and diversified vegetable farmers, this article demonstrates how farmers hold contradictory goals among their motivations to participate in short food supply chains.

Food, Farms and Solidarity makes valuable contributions to academic scholarship within social movement studies, food studies, and political ecology, though the book’s most important impact is its integration of analysis of and analysis for food activists.

From the biodynamic viticulture of activist French winegrowers to the corporate sector–born Utz certification for global coffee trade, Food Activism: Agency, Democracy, and Economy is a collection of ethnographic case studies collected and edited by Carole Counihan and Valeria...

Kimura points out that something else is hidden in hunger discourses and practices: the voices of the very people who live with hunger, disease, and poverty, many of whom are women.

Everyone Eats draws on a nutritional context to explain the social and cultural reasons for why humans eat what they do. Anderson argues that consumption determines production by creating effective demand (4). The act of buying and acquiring food sparks particular interests.

Scrinis refers to a reductive focus on nutrient composition as “nutritionism” and illustrates how the concept shaped the practices of the food industry, nutritional science, dietary guidelines, and the public understanding of food in the past 150 years.

Featuring eleven essays penned by a veritable Who’s Who of food studies scholars, A Cultural History of Food in the Modern Age concludes the six-volume set edited by Fabio Parasecoli and Peter Scholliers that encompasses the cultural history of food from antiquity to the very ...

Jon Stobart persuasively shows that daily purchasing habits, procurement techniques, and modern retailing practices date as far back as long seventeenth century in Sugar & Spice: Grocers and Groceries in Provincial England.

George Solt’s ample narrative of the history of Japan’s beloved national food traces ramen from its origins as the calorie-rich sustenance of Chinese immigrants and manual laborers to a fashionable worldwide craze.

On one level, this book is a cross-disciplinary exploration of food and culture (Asian and Asian-American); on another, it is an intellectual yet personal yarn from a lover of all things edible whose background (Korean-American) and places of birth and residence (Los Angeles, ...

Eating Asian America addresses the question of why Asian and Asian-influenced food is an integral art of the American foodscape. The overwhelming Asian presence in the American foodscape is the result of external forces and inequalities that have restricted and defined Asians ...