What is the Critical Food Studies Programme? This programme grew out of the smaller Food Politics and Cultures Project and has been active since 2019. Funded by the Andrew W Mellon Foundation, this transdisciplinary programme involves close collaboration between the Universities of the Western Cape, KwaZulu-Natal and Pretoria. It aims to drive a field of critical food studies that straddles a range of humanities disciplines, both in South Africa, continentally and globally. The focus includes postgraduate studies and mentoring, seminars and conferences, academic and accessible online publications (such as this one), performance and visual art productions as well as broader public engagements. When we sit at individual or communal tables, we consider each other and our senses before taking a single bite. We think about what brought us to the table, who we are eating with, what meal will be served and possibly even where the food is from. South Africa is home to diverse cultures, histories, food heritages, culinary landscapes,food-growing and food-buying environments that collectively spice the food eaten and enjoyed by individuals and groups in the country. Food is sustenance, an access point, a historical and cultural marker and so much more. Thinking Through Food in South Africa: Identities, Embodiment and Representation explores the ways in which individuals define themselves and their role in society through food. This includes its role in school-based historical curriculum, alternative food networks, community-supported agriculture, intergenerational rituals and exchanges and its influence on economics, politics, migration and social cohesion. More than a study of ingredients, this book holds and guides a multi-layered conversation about food as home, practice and community. Janaka B. Lewis, Ph.D. University of North Carolina, Charlotte. College of Humanities & Earth and Social Sciences (CHESS)