Practicing Food Studies

Amy Bentley (Editor) Amy Bentley is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University and author of the award-winning Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet.Fabio Parasecoli (Editor) Fabio Parasecoli is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University and author of most recently Gastronativism: Food, Identity, Politics.Krishnendu Ray (Editor) Krishnendu Ray is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University and author of The Ethnic Restaurateur.Marion Nestle (Foreword by) Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health, emerita, at New York University. She is the author of three prize-winning books, including Food Politics: How the Food Industry Influences Nutrition and Health, What to Eat, and most recently, Slow Cooked: An Unexpected Life in Food Politics. She blogs almost daily at www.foodpolitics.com.

"NYU's Food Studies department has a lot to teach: about pedagogy, art, library sciences, the limits of traditional disciplinary fields, and the world beyond the academy. With essays that blend biography with analysis, this anthology finds the universal in the particular. Anyone interested in how to address the urgent practical questions, while confronting the systemic ones, will find inspiration in this fine anthology." (Raj Patel, University of Texas at Austin) "Food studies provides a home for deeply interdisciplinary scholars; Practicing Food Studies packages that intellectual belonging into a single book that you'll want to not just read but keep close. The editors, each a leading voice in the field, use NYU's program as a case study that delivers a must-read history of food studies itself. Critical reflections, warmth, and candor leap from each page, fascinating and endearing at every turn." (Emily J.H. Contois, The University of Tulsa) "Practicing Food Studies provides a deep dive into the emergence of the field of food studies and how it has changed over time. New York University's Food Studies Professors share their experiences and insights, helping readers understand what food studies entails and its relevance today. This book offers insight into how academic fields evolve and the factors that shape them." (Food Tank)