This volume explores the materiality of foodstuffs past and present, examining humanity’s intriguingly complex relationships with, and experiences of, food. The book also expands our understanding of materiality through a fresh focus on material culture, analysing objects used to prepare, wrap, serve and consume food and the tactile experiences involved. Considering a wide range of cultures, spanning from ancient China to modern-day Kenya, this broad collection of interdisciplinary chapters reveal the multiple interplays between foods, bodies, material worlds, rituals and embodied knowledge that emerge from these encounters and which, in turn, shape the material culture of food.