Provides an overview of significant philosophical understandings of food and eating from the ancient to the postmodern

Critiques two aspects of school lunch, food provided at school and the pressures on students who bring home-prepared or store bought lunches thought by school personnel to be inappropriate

Argues that there is a need for curricula explicitly addressing the food students eat at school-where it comes from, how it is produced, processed, and distributed, as well as its nutrition, cultural dimensions, and bearing on environmental concerns

Suzanne Rice is Professor of Social and Cultural Studies in Education at the University of Kansas, USA. 

A.G. Rud is Distinguished Professor of Cultural Studies and Social Thought in Education at Washington State University, USA.