Women have always been inextricably linked to food, especially in its production and preparation. This link, which applies cross-culturally, has seldom been fully acknowledged or celebrated.  The role of women in this is usually taken for granted and therefore often rendered unimportant or invisible. This book presents a wide-ranging, interdiscplinary and comprehensive feminist analysis of women’s central role in many aspects of the world’s food systems and cultures. This central role is examined through a range of lenses, namely cross-cultural, intergenerational, and socially diverse.