Alexandra Rodney reviews “Gender, Class and Food: Families, Bodies and Health,” in which Julia M. Parsons draws from 75 interviews to examine everyday foodways and how they contribute to the reproduction of inequality in the United Kingdom.

Daniel Shattuck reviews Ronda Brulotte and Michael Di Giovine’s edited volume, “Edible Identities: Food as Cultural Heritage,” which brings together food scholars from a variety of fields including anthropology, gastronomy, history, and architecture as well as from American, French, and Latin American studies to consider what happens when food is labeled “cultural heritage.”