A group of experienced, innovative teachers explore methods of teaching about food and using food to teach the basics of various disciplines. "As Food Studies courses multiply and growing numbers of students are eager to reflect critically on all things food, this book offers stimulating ideas for topics, readings, and assignments to instructors, both veterans and new to the field. The editors have gathered thoughtful contributions that reach out well beyond anthropology, providing useful pedagogical tools to all those who want to teach about contemporary society with and through food." -Fabio Parasecoli, The New School "Teaching Food and Culture offers exciting, innovative pedagogical approaches to topics across the spectrum of the anthropology of food. Firmly grounded in the authors' respective specialisms, collectively these chapters demonstrate the vital importance in the study of food of connecting multiple perspectives, theories and methods. The volume will be an indispensable resource for teachers in the anthropology of food and food studies." -Jakob Klein, Department of Anthropology and Food Studies Centre, SOAS, University of London, co-founder of the SOAS master's programme in the Anthropology of Food