Teaching Food Studies
Will be published approx. on 18. June 2026
Book
Hardback
340 pages
978-1-0353-4677-6 (ISBN)
Description
This innovative book explores how teaching food studies can contribute to an equitable and sustainable world. Amid climate collapse and geopolitical instability, leading experts emphasise how teaching food studies from a critical perspective has never been more important, nor more at risk.
The book features a lively and diverse range of perspectives on critical food pedagogy from field-leading senior academics through to emerging researchers. Each chapter focuses on an essential concept within food studies - from food agency and de-meatification, to food politics and food justice, among many others. The chapters offer guidance on teaching by providing a summary of the concept, highlighting its importance to food studies, outlining the key scholarly debates and including further reading suggestions.
Teaching Food Studies is an essential resource for students and academics in food studies across disciplines. It is also a key read for educators in higher education institutions as well as practitioners and policymakers involved in food insecurity, food justice, food policy and food sovereignty work.
The book features a lively and diverse range of perspectives on critical food pedagogy from field-leading senior academics through to emerging researchers. Each chapter focuses on an essential concept within food studies - from food agency and de-meatification, to food politics and food justice, among many others. The chapters offer guidance on teaching by providing a summary of the concept, highlighting its importance to food studies, outlining the key scholarly debates and including further reading suggestions.
Teaching Food Studies is an essential resource for students and academics in food studies across disciplines. It is also a key read for educators in higher education institutions as well as practitioners and policymakers involved in food insecurity, food justice, food policy and food sovereignty work.
More details
Series
Language
English
Place of publication
Cheltenham
United Kingdom
Target group
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
ISBN-13
978-1-0353-4677-6 (9781035346776)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Edited by Jennifer Sumner, Ontario Institute for Studies in Education, University of Toronto, and Michael Classens, School of the Environment, University of Toronto, Canada
Content
Contents
Foreword xxi
Marion Nestle
1 Introduction: teaching and learning food studies 1
Jennifer Sumner and Michael Classens
2 Being critical 16
Mustafa Koc
3 Carceral food 24
Sarah E. Cramer
4 Collective action 32
Lori Stahlbrand and Caitlin Scott
5 Culinary diplomacy 40
Rosalyn Ediger and Ryan Whibbs
6 De-meatification 49
Tony Weis and Angelica Ramoutar
7 Digital food activism 58
Dishari Chattaraj and Aayushi Chatterjee
8 Feminist food studies 66
Elaine Swan
9 Food accessibility and Geographic Information Systems (GIS) 75
Julia Siemer
10 Food agency 83
Josee Johnston and Ethan Shapiro
11 Food and place 92
Colleen Hammelman
12 Food and sports 101
Caroline Fusco, Erin Sullivan, R. Taha and Cloe Sher
13 Food as a commons 110
Colin Dring and Alesandros Glaros
14 Food justice 120
Neil Price
15 Food podcasts 129
Laine Young
16 Food politics 135
Michael Classens
17 Food sovereignty 143
Jennifer Sumner
18 Food systems 151
Emily Doyle
19 Food systems policy 159
Sarah-Patricia Breen, Hannah L. Harrison, Charles Z.
Levkoe and Kristen Lowitt
20 Food waste 167
Catherine Phillips and David Boarder Giles
21 Indigenous food systems 175
Courtney Jane Clause and Denise Miller
22 Institutional food 184
Erik Chevrier and Michael Classens
23 Intersectionality 192
Laine Young
24 Local food 199
Aden Fisher
25 Migration and food security 206
Sujata Ramachandran, Abel Chikanda and Jonathan Crush
26 Nutritionism 216
Meredith Bessey and Phillip Joy
27 Prefigurative politics 224
Emma Paisley
28 Production and consumption 232
Gifty Dzorka and Fabiana Li
29 Protein transition 241
Terhemba Ambe-Uva and Ryan Katz-Rosene
30 School food 249
Jennifer E. Gaddis and Sarah A. Robert
31 Sustainable consumption 259
Caitlin Scott and Milka Milicevic
32 Ultra-processed foods 268
Mickaella Malicieux, Sara Desmarais and Jean-Claude Moubarac
33 Vertical plant factories 277
Richard S. Bloomfield and Tony Weis
34 Voting with your fork 285
Melanie Bedore
35 Whole school approaches to food education 292
Gabrielle Edwards and Kim Smith
Foreword xxi
Marion Nestle
1 Introduction: teaching and learning food studies 1
Jennifer Sumner and Michael Classens
2 Being critical 16
Mustafa Koc
3 Carceral food 24
Sarah E. Cramer
4 Collective action 32
Lori Stahlbrand and Caitlin Scott
5 Culinary diplomacy 40
Rosalyn Ediger and Ryan Whibbs
6 De-meatification 49
Tony Weis and Angelica Ramoutar
7 Digital food activism 58
Dishari Chattaraj and Aayushi Chatterjee
8 Feminist food studies 66
Elaine Swan
9 Food accessibility and Geographic Information Systems (GIS) 75
Julia Siemer
10 Food agency 83
Josee Johnston and Ethan Shapiro
11 Food and place 92
Colleen Hammelman
12 Food and sports 101
Caroline Fusco, Erin Sullivan, R. Taha and Cloe Sher
13 Food as a commons 110
Colin Dring and Alesandros Glaros
14 Food justice 120
Neil Price
15 Food podcasts 129
Laine Young
16 Food politics 135
Michael Classens
17 Food sovereignty 143
Jennifer Sumner
18 Food systems 151
Emily Doyle
19 Food systems policy 159
Sarah-Patricia Breen, Hannah L. Harrison, Charles Z.
Levkoe and Kristen Lowitt
20 Food waste 167
Catherine Phillips and David Boarder Giles
21 Indigenous food systems 175
Courtney Jane Clause and Denise Miller
22 Institutional food 184
Erik Chevrier and Michael Classens
23 Intersectionality 192
Laine Young
24 Local food 199
Aden Fisher
25 Migration and food security 206
Sujata Ramachandran, Abel Chikanda and Jonathan Crush
26 Nutritionism 216
Meredith Bessey and Phillip Joy
27 Prefigurative politics 224
Emma Paisley
28 Production and consumption 232
Gifty Dzorka and Fabiana Li
29 Protein transition 241
Terhemba Ambe-Uva and Ryan Katz-Rosene
30 School food 249
Jennifer E. Gaddis and Sarah A. Robert
31 Sustainable consumption 259
Caitlin Scott and Milka Milicevic
32 Ultra-processed foods 268
Mickaella Malicieux, Sara Desmarais and Jean-Claude Moubarac
33 Vertical plant factories 277
Richard S. Bloomfield and Tony Weis
34 Voting with your fork 285
Melanie Bedore
35 Whole school approaches to food education 292
Gabrielle Edwards and Kim Smith