How do we engage with food through memory and imagination? Food in Memory and Imagination: Space, Place and, Taste (Bloomsbury, 2022) spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world-including Iran, Italy, Japan, Kenya, and the US-and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar.

Beth Forrest is Professor of Liberal Arts and Applied Food Studies at the Culinary Institute of America in Hyde Park, NY with a PhD in History from Boston University. She is also the president of the Association for the Study of Food and Society (ASFS). She is currently working on an edited volume that considers the role of sauces and condiments in the west (Oxford UP). Twitter: @BettafrmdaVille

Greg de St. Maurice is Tenured Assistant Professor in the Faculty of Business and Commerce at Keio University. He earned his PhD in Cultural Anthropology from the University of Pittsburgh in 2015. His key research interests include place and place brands, globalization, taste, craft, chefs and cuisine. Greg serves as Vice President of the Association for the Study of Food and Society (ASFS). Twitter: @burgersandsushi

Amir Sayadabdi is Lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism.

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