The theoretical engagement with food is a central component of various disciplines, such as sociology and ethnology, philosophy and psychology, as well as religious and cultural studies. The preparation and consumption of food are of great societal relevance and are omnipresent in the media, particularly in recent discussions about healthy, ecologically sustainable, and animal-friendly diets. This volume provides an overview of significant theories of eating: from groundbreaking approaches in modernity, such as those by Georg Simmel and Sigmund Freud, to the ethical considerations of Peter Singer, as well as texts by Julia Kristeva and Jacques Derrida, which are appearing here for the first time in German translation.