"Counihan and Van Esterik were my gateway to food studies. Its simply impossible for me to imagine a more cohesive and enticing anthology of writings about culture, consumption, and cuisine for students, scholars, and the public-at-large. But in this newest iteration we see the abundant fruit of their earlier path-breaking labors: rich new insights about health, lifestyle, social equity, and popular advocacy. The third edition is indispensible."
Benjamin N. Lawrance, Conable Chair in International Studies, Rochester Institute of Technology, author of Local Foods Meet Global Foodways: Tasting History
"Counihan and Van Esteriks reader has long been a staple of food-related course syllabi and reading lists. This new edition reflects the vibrancy of food studies today with the inclusion of recent key contributions to the field. Anyone who is serious about the study of food should have a copy close at hand."
Harry G. West, Professor of Anthropology, Chair of the Food Studies Centre, SOAS, University of London
"They've done it again. Blending foundational favorites with important new work on race, power, and nation, Counihan and Van Esterik's latest edition of Food and Culture puts our field's diverse and crucial contributions at our students' fingertips."
Carolyn De La Peńa, American Studies, University of California, Davis
"For several years Food and Culture has been a phenomenon in the field of food studies. This new, revised edition continues the exciting mix of tradition and innovation, showing the editors mastery of a subject that has become increasingly complex."
Peter Scholliers, History, Vrije Universiteit Brussel, co-editor of Food & History
"Food and Culture is the indispensable resource for anyone delving into food studies for the first time. The editors have conveniently gathered readings from classic texts to the latest writings on cutting-edge issues in this field. In its third edition the book has so much new material that it reads as fresh and should appeal to and be useful to students and others from a range of disciplines"
Marion Nestle, Nutrition, Food Studies, and Public Health, New York University, co-author of Why Calories Count: From Science to Politics
"Incorporating both classics and the latest work, Food and Culture remains the essential introduction to the flourishing field of food studies."
Warren Belasco, American Studies, University of Maryland, Baltimore County, author of Appetite for Change, Meals to Come, and Food: The Key Concepts
"Food and Culture is an indispensible collection of both classic and cutting-edge food studies scholarship. Newly updated to reflect current issues and debates, it will continue to serve as a foundation text for our food studies program."
Amy Bentley, Nutrition, Food Studies, and Public Health, New York University
"This is an indispensable instrument for students and researchers who are interested in food as a social as well as a political and economic object. The new organisation of the book and its 40 chapters opens essential paths of reflection for anthropologists and other social scientists, such as hegemony, globalisation, forms of protest through food, and the transformations of the food system. I highly recommend it."
Valeria Siniscalchi, Economic Anthropology, Ecole des Hautes Etudes en Sciences Sociales
"This newly revised volume remains the exemplary collection on food and culture, but it is also much more than that. In addressing both core classic and contemporary issues in food studies, Food and Culture brings food to life as an outstanding vehicle for engaging students in a broad range of critical cultural issues that are central not only in food courses but in every course."
Jon Holtzman, Anthropology, Western Michigan University, author of Uncertain Tastes: Memory, Ambivalence and the Politics of Eating in Samburu, Northern Kenya
