Editors
At Table
Food is a basic human need, but in the twenty-first century it no longer seems so straightforward. At Table is a multidisciplinary series that seeks to reflect on and explore not just what we eat, but the process of eating—from how and where we obtain food, to food preparation, to our dining companions. Books in this series expand and enrich the ever-changing discussion of food politics, nutrition, the cultural and sociological significance of eating, sustainability, agriculture, and the business of food.
