Food and Culture

The classic book that helped to define and legitimize the field of food and culture studies is now available, with major revisions, in an affordable e-book version (978-0-203-07975-1). _x000D_ _x000D_ 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 Globalization; and Challenging, Contesting, and Transforming the Food System._x000D_ _x000D_ 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.