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Food for Thought

Nourishment, Culture, Meaning

  • Introduces a New Conceptual Framework on Food and Culture

  • Provides a Unique Interdisciplinary Analysis of Contemporary Food Trends

  • Effectively Combines Theoretical Insights and Applied Analysis, Fostering a Highly Interdisciplinary Approach

Part of the book series: Numanities - Arts and Humanities in Progress (NAHP, volume 19)

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  • ISBN: 978-3-030-81115-0
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Softcover Book USD 119.99
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Table of contents (13 chapters)

  1. Front Matter

    Pages i-xiv
  2. Food for Thought: An Introduction

    • Simona Stano, Amy Bentley
    Pages 1-6
  3. Nutrition and Culture

    1. Front Matter

      Pages 145-145
    2. Virtue and Disease: Narrative Accounts of Orthorexia Nervosa

      • Lauren A. Wynne, Gareen Hamalian, Neve Durrwachter
      Pages 171-182
  4. Back Matter

    Pages 183-185

About this book

This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much “food for thought”. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined. 

This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call “culture”. It will be of interest to anthropologists, philosophers, semioticians and historians of food.

Keywords

  • Food for Thought
  • Food, Taste and Global Cultures
  • Food, Law and Power
  • Food and Media
  • Nutrition and Culture
  • Food, Meaning and Identity
  • Stano on Food
  • Bentley on Food

Editors and Affiliations

  • University of Turin, Turin, Italy

    Simona Stano

  • New York University, New York, USA

    Amy Bentley

About the editors

Simona Stano is a Tenure-Track Assistant Professor at the University of Turin (UNITO, Italy) and Visiting Researcher at New York University (NYU, US). She has been awarded a Marie Curie Global Fellowship for a research project (“COMFECTION”, 2019-2021) on the semiotic analysis of food communication. She also worked as Senior Researcher at the International Semiotics Institute (2015-2018) and as Visiting Researcher at the University of Toronto (2013), the University of Barcelona (2015-2016) and the “Observatorio de la Alimentación” (2015-2016). Dr. Stano deals mainly with semiotics of culture, food semiotics, body semiotics, and communication studies, and has published several papers, edited volumes (including special issues of top semiotic journals such as Semiotica and Lexia), and monographs (I sensi del cibo, Aracne, 2018; Eating the Other. Translations of the Culinary Code, Cambridge Scholars Publishing, 2015) on these topics. Since 2020, she is the vice-Director of the Centre for Interdisciplinary Research on Communication (CIRCe) of the University of Turin. 

Amy Bentley is Professor in the Department of Nutrition and Food Studies at New York University. A historian with interests in the social, historical, and cultural contexts of food, she is the author of Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet (University of California Press, 2014), which was a finalist for a James Beard Award, and also winner of the ASFS Best Book Award. Other publications include Eating for Victory: Food Rationing and the Politics of Domesticity (University of Illinois, 1998), A Cultural History of Food in the Modern Era (editor) (Berg, 2011), as well as articles on such diverse topics as ketchup in Reagan's America, the politics of southwestern cuisine, and a historiography of food riots. In addition to her work as a food historian, she’s been involved in a wide range of food-related academic and applied projects, including as co-founder of the NYU Urban Farm Lab and the Experimental Cuisine Collective (2007-2016). The former Editor-in-Chief of Food, Culture, and Society: An International Journal of Multidisciplinary Research (2013-2019), Bentley is co-editor of the book series Food in Modern History: Traditions and Innovations (Bloomsbury). 

Bibliographic Information

  • Book Title: Food for Thought

  • Book Subtitle: Nourishment, Culture, Meaning

  • Editors: Simona Stano, Amy Bentley

  • Series Title: Numanities - Arts and Humanities in Progress

  • DOI: https://doi.org/10.1007/978-3-030-81115-0

  • Publisher: Springer Cham

  • eBook Packages: Religion and Philosophy, Philosophy and Religion (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022

  • Hardcover ISBN: 978-3-030-81114-3

  • Softcover ISBN: 978-3-030-81117-4

  • eBook ISBN: 978-3-030-81115-0

  • Series ISSN: 2510-442X

  • Series E-ISSN: 2510-4438

  • Edition Number: 1

  • Number of Pages: XIV, 185

  • Number of Illustrations: 1 b/w illustrations, 15 illustrations in colour

  • Topics: Social Philosophy, Sociology of Food and Nutrition, Food Studies

Buying options

eBook USD 89.00
Price excludes VAT (USA)
  • ISBN: 978-3-030-81115-0
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 119.99
Price excludes VAT (USA)
Hardcover Book USD 159.99
Price excludes VAT (USA)