Re-reading africa through food: introduction

Abstract

Humanities-oriented scholarship and research on food has rapidly expanded in the globalNorth. Marion Nestle and W. Alex McIntosh (2010), for example, remarked that foodstudies had grown as a “new field”, with the humanities steadily consolidating interdisci-plinary work on food. Their remarks respond to the way in which food studies were pre-viously disparaged in humanities disciplines, despite Claude Lévi-Strauss’s and RolandBarthes’ pioneering of interdisciplinary work about food.