This innovative book explores how teaching food studies can contribute to an equitable and sustainable world. Amid climate collapse and geopolitical instability, leading experts emphasise how teaching food studies from a critical perspective has never been more important, nor more at risk.The book features a lively and diverse range of perspectives on critical food pedagogy from field-leading senior academics through to emerging researchers. Each chapter focuses on an essential concept within food studies – from food agency and de-meatification, to food politics and food justice, among many others. The chapters offer guidance on teaching by providing a summary of the concept, highlighting its importance to food studies, outlining the key scholarly debates and including further reading suggestions.Teaching Food Studies is an essential resource for students and academics in food studies across disciplines. It is also a key read for educators in higher education institutions as well as practitioners and policymakers involved in food insecurity, food justice, food policy and food sovereignty work.
