Lewis, DesireeThuynsma, Heather A.2026-02-092026-02-092025Lewis, D. and Thuynsma, H.A., 2025. Re-reading Africa Through Food: Introduction. Journal of African Cultural Studies, 37(2), pp.150-161.https://doi.org/10.1080/13696815.2025.2477735https://hdl.handle.net/10566/21924Humanities-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.enRe-readingFoodAfrican ScholarshipHumanities-orientedColonialismArticle