Inside Story
"Food has always provided ways of expressing cultural identity, regional differences, degrees of sophistication and economic status. Wurgaft and White trace these processes over centuries and across the globe. Their conclusions are both celebratory and thought-provoking."
Asian Anthropology
"Ways of Eating is a beautifully written, accessible book that will appeal to students of food studies and the general public alike. . . . its engaging narrative and rich descriptions make it a delightful journey through the history and culture of food. For those new to the subject, it provides a fascinating entry point into the world of food studies, illuminating how food has shaped—and continues to shape—our societies and identities."
World of Fine Wine
"In a study that arcs gracefully from our changing understanding of the Neolithic Revolution to the era of genetically modified organisms, fast food, Slow Food, and environmental depletion, the focus is forward-facing."
Culinary Historians
"Striving to answer questions as prosaic (or lofty) as 'Who makes the wine, and who does the dishes?' White and Wurcraft embark on an informative and approachable journey, touching upon themes of survival, desire, power, and identity—including the tools we use for eating and how food is packaged—in this very readable volume."
Food and Foodways
Timely and thought-provoking."
Current
"[A]t its heart, Ways of Eating is a love letter to the anthropology and history of food."
TLS
"As gripping and entertaining as it is edifying, Ways of Eating shows how profitable the conversation between historian and anthropologist can be."
Gastronomica
"Here is a snapshot of Ways of Eating as a whole: challenging how we take food traditions for granted when, instead, we should recognize that food traditions evolved from ever-changing traditions of empire (trade, conquest, globalization) and environment (climate, agronomy, hybridization)."
