From nostalgic pans to multisensorial classrooms, The Bloomsbury Handbook of Food and Material Cultures offers a diverse platter of conversations and perspectives for understanding food materialities. Editors Irina D. Mihalache and Elizabeth Zanoni celebrate the intersection of the two fields—food and material culture—through a series of chapters focusing on the “malleability of food” (p. 4). The handbook places itself within the interdisciplinary conversation of food cultures, systems, processes, and representations through a lens of materiality. With contributions from academics (such as anthropologists and historians), industry professionals, and “food visionaries,” the collection defines the relationship between food and material culture as an emerging toolkit for the social study of food.

The book aims to highlight the fluid relationships between the study of food and material cultures. Broadly, the volume’s authors create a sensorial reading experience when introducing the frameworks, concepts, and methods to analyze the materiality of food. Thematically, they bring...

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