Sarah Huang reviews Nora McKeon’s “Food Security Governance: Empowering Communities, Regulating Corporations,” which provides a food system analysis to understand the history of food issues from World War II to present time, from local food systems to global commodity chains.

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.”