Lucy M. Long founded the non-profit Center for Food and Culture, Bowling Green, Ohio, USA, in 2007. She began developing food studies courses while teaching Folklore and Popular Culture at Bowling Green State University, Ohio, and is the author of Culinary Tourism (2004), Regional American Food Culture (2009), and numerous articles on foodways.

• General IntroductionPart 1: Foundations: History, Definitions, and MethodologiesIntroduction to Part OneDiscussion QuestionsReferences and Further ReadingReadingsPart 2: Food in Groups, Community, and IdentityIntroduction to Part OneDiscussion QuestionsReferences and Further ReadingReadingsPart 3: Food as Art, Symbol, and RitualIntroduction to Part OneDiscussion QuestionsReferences and Further ReadingReadingsPart 4: Food as Communication, Performance, and PowerIntroduction to Part OneDiscussion QuestionsReferences and Further ReadingReadingsPart 5: Food in Public and Applied Folklore Introduction to Part OneDiscussion QuestionsReferences and Further ReadingReadingsAppendix of SourcesIndex

[Lucy M.] Long has culled the archives of the field, using seminal works that define folklore as well as articles that explore more contemporary issues such as food security and culinary tourism … She does an admirable job covering diverse food cultures with examples from the many ethnic identities within the United States, Canada, Australia, Sweden, Jewish and Arab cultures, and many more … an admirable job of collecting these articles on how to study the vast and ever growing world of food and culture chiefly from Folklore’s foodways perspectives.