Sometimes a new phrase gets coined in food writing, and a few years later you wonder how you wrote without it: think Crosby's 'Columbian exchange' or Long's 'culinary tourism.' In five years we'll wonder how we did without 'culinary capital' to talk intelligently about contemporary food and foodways.

Zachary Nowak, Director, Food Studies Program The Umbra Institute, Perugia, Italy

Culinary Capital is a ground-breaking study that will challenge those of us in cultural and food studies to consider the importance of culinary capital and the ways in which it permeates even the most quotidian areas of our lives, whilst provoking us to consider how we can reinscribe food with the very elitist tenets that we often work to dismantle.

Psyche Williams-Forson, Associate Professor and Co-Director of Graduate Studies, University of Maryland, USA

Summing Up: Recommended. All levels/libraries.

R. R. Wilk, Indiana University, CHOICE

The so-called “culinary capital” is the central thesis of the authors in this deceptively-slim book which examines how our individual and group identities are shaped by what we eat and drink... It will provoke thought, lead to some “light bulb” moments of realisation and possibly change some perceptions that you may have... As befitting an academic book, there is a mass of notes, bibliographic references and an extensive index at the rear, which is a good aid for research and further study.

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