Readings on the Anthropology of Food: Cuisine, Culture, and Power provides students with a collection of articles that emphasize the close relationship between history, culture, and power in shaping the options that most people face globally in terms of the varieties of food systems. The readings critique the industrialist capitalist food system, evaluate alternative systems, and address critical themes such as GMOs, the mythology of natural food shortages, tourism, and climate change.

The anthology is arranged into six units: Nationalism and Food, Work and Food, Theories of Food, Politics and Food, Tourism and Food, and Climate Change. Students read about the interplay between food and identity, child labor in the food industry, the social meanings of coffee, wine tourism, plant-based proteins, food inequality, and much more. Each unit features an editor’s introduction and discussion questions to emphasize key concepts and spark lively discussion.

Designed to highlight an often-overlooked aspect of our food systems—the people behind them, Readings on the Anthropology of Food is an ideal primary or supplementary textbook for courses that explore the social, cultural, and political issues related to food.