Eating - as if it didn't matter; as if it were irrelevant what, when, and how; eating on the side, in between, because it has to be done, without sense or reason. Eating as if it were the most ordinary and lowest thing, for which the cheapest from the discount store, from the canteen, or from the snack stand is good enough; eating as if everything else depended on the most important source of regeneration for body and soul. The authors of this volume examine the discursive and material backgrounds of both German and international food culture. They offer approaches to a different, new understanding of a phenomenon that is still underestimated precisely because of its everyday nature, and they advocate for a long-overdue gastrosophical turn in Germany. With contributions from Jürgen Dollase, Harald Lemke, Daniele Dell'Agli, Martin Reuter, Claus-Dieter Rath, and others.