Edited by Marcia Texler Segal, School of Social Science, Indiana University Southeast, New Albany, IN, USAVasilikie Demos, Division of the Social Sciences, University of Minnesota, Morris, MN, USA

Editors Segal and Demos present readers with a collection of academic essays and scholarly articles focused on the relationship between food and gender explored in different contexts utilizing a variety of research methods. The essays are grouped in three parts devoted to gender, food, and social change; eating in sickness and in health; and the preparation and serving of food. Marcia Texler Segal is a faculty member of Indiana University Southeast. Vasilikie Demos is a faculty member of the University of Minnesota, Morris.

• Introduction to Gender and Food: From Production to Consumption and After - Vasilikie Demos and Marcia Texler Segal PART I: GENDER, FOOD AND SOCIAL CHANGEFood Trends Through Two Generations Among Saami in Arctic Fennoscandia - Myrdene AndersonThree Sisters from the Outer Boroughs: Class, Reproduction, and Food in the Early 1940s Through the Mid-1950s - Roberta Spalter-RothTraditional Provisioning Responsibilities of Women in Northern Ghana - Eileen Bogweh Nchanji and Imogen Bellwood-HowardAccess to Opportunity: A Case Study of Street Food Vendors in Ghana’s Urban Informal Economy - Arianna KingPART II: EATING IN SICKNESS AND IN HEALTHFrom Unhealthy Satiety to Health-oriented Eating: Narratives of the Mediterranean Diet, Managing a Chronic Illness - Franca BimbiEmpowering Women, Strengthening Children: a Multi-Level Analysis of Gender Inequality and Child Malnutrition in Developing Countries - Rebekah BurrowayGluten-Free Eating and Gendered Feeding Work in Families Affected by Celiac Disease - Denise A. CopeltonWomen’s Income and Healthy Eating Perception - Antonella Samoggia, Aldo Bertazzoli, Vaiva Hendrixson, Maria Glibetic and Anne ArvolaEmotional Labor, Food Provisioning and Local Food System Engagement - Rebecca L. Som Castellano PART III: FOOD: PREPARING AND SERVING ITThe Culinary “Food Chain”: Private and Personal Chefs Negotiate Identity and Status in the Culinary Profession - Alexandra Hendley The Physical and Emotional Contours of Feeding Labor by School Food Service Employees - Ashley D. Vancil-LeapSubversive Cooking in Liberal Feminism, 1963-1985 - Stacy J. Williams