Introduction / Charles C. Ludington and Matthew Morse Booker
Producing food. Savior or monster? The truth about genetically engineered agriculture / Margaret Mellon
Born in the U.S.A.: the Americanness of industrial agriculture / Peter A. Coclanis
Food activism: a critical history / Steve Striffler
Choosing food. Can 'taste' be separated from social class? / S. Margot Finn
The standard of taste debate: how do we decide what tastes best? / Charles C. Ludington
What does it mean to eat right? Nutrition, science, and society / Charlotte Biltekoff
Regulating food. Who should be responsible for food safety? Oysters as a case study / Matthew Morse Booker
U.S. farm and food subsidies: a short history of a long controversy / Sarah Ludington
Gendering food. what should babies eat and whose business is it? / Amy Bentley
Home, cooking: why gender matters to food politics / Tracey Deutsch
Cooking and eating food. Is thinking critically about food essential to a good life? / Robert T. Valgenti
A plea for culinary luddism / Ken Albala
A plea for culinary modernism: why we should love fast, modern, processed food (with a new postscript) / Rachel Laudan.