Food Studies: A Hands-On Guide

Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential: reading about food is not enough to gain a full understanding of its many dimensions.

Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities which can easily be done in a traditional classroom - without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization.

A fantastic resource for supporting student engagement and learning, the book features:
- Numerous practical activities, such as grinding grains to learn about the importance of food technology
working with restaurant menus to understand changes in food trends, tastes, and ingredients
writing food poetry
and many more.
- Pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary.
- A companion website offering lesson plans, worksheets, and links to additional resources.

The perfect introduction for students in food studies, anthropology of food, sociology of food, gastronomy, and related courses.