Taking Food Public

"If there was ever any question about food being a legitimate subject of scholarly study, Taking Food Public is the answer. These essays demonstrate beyond doubt that studying food can teach students about the most important issues facing today’s societies, not only those related to agricultural production and consumption, but also broader matters such as governance, power, immigration, gender, international relations, and, above all, democracy and social justice. This book should be an easy choice for any number of exciting courses."—Marion Nestle, Nutrition, Food Studies, and Public Health, New York University

"Taking Food Public is a simply brilliant collection of carefully selected, highly accessible writings that demonstrates how a good anthology is so much more than the sum of its parts. This is a vital portal into the world of food and will be an essential addition to reading lists on food-related courses across the humanities and social sciences."—Colin Sage, Geography, University College Cork, Ireland

"Carol Counihan and Psyche Williams-Forson organize some of the best work of the discipline of food studies into accessible teaching units that represent diverse transects of our food and nutrition systems: from production to consumption; from private and cultural identity "at home" to the implications of Diaspora; from food insecurity, junk food, and food deserts to activists demanding the democratization of economic and social policy. Taking Food Public reveals how both an academic movement and broader social movements are 'consciously shaping food in the public sphere.'"—Anne Bellows, Gender and Food/Nutrition, Universität Hohenheim, Germany