Posted by Katy Crossan, Commissioning Editor
We’re delighted that Why We Eat, How We Eat has been selected by the American-based nonprofit organisation Food Tank for their Fall Reading List: 20 Great Books About Food which highlights books that entertain, inform, and reaffirm the importance of food and agriculture. Why We Eat, How We Eat, edited by Dr Emma-Jayne Abbots and Dr Anna Lavis and part of Ashgate’s Critical Food Studies series, explores how foods and bodies both haphazardly encounter, and actively engage with, one another in ways that are simultaneously social, economic, political, biological and sensorial.
‘Eating is a bundle of activities and experiences, and involves both destruction and creation. While an everyday practice for everyone, it is both complicated and complex. This book is a masterful examination of the multidimensional nature of eating in symbolic, economic, political, material and nutritional terms, and it is a must-read for anyone interested in food and eating.’ Stanley Ulijaszek, University of Oxford, UK
‘This fascinating book is such a timely and welcome addition to the field of food studies. It sets out to destabilise and challenge what we think we know about food and eating by bringing once separate categories into intimate proximity, to touch each other and produce a sensous map of the contours of eating. Spaces between meaning and materiality, commensality and viscerality, and knowledge and bodily practices are oiled and moved into provocative “conceptual hinges”, revealing complex and layered relations of eating. This work will undoubtedly shift theoretical and applied debates about food and eating to a new level, and will have significance to those many disciplines that have a vested interest in why we eat, and how we eat.’ Megan Warin, University of Adelaide, Australia
‘This fascinating book would be of interest not only to scholars in the social sciences and humanities interested in critical food studies, but to any reader interested in the social, cultural and political dimensions of food and eating practices.’ LSE Review of Books