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The article offers the author's insights on teaching the economic and political aspects of food. She says that using food as the central of the study would be motivating to teenagers and can be used in exposing students on rhetoric and argumentation. The author mentions that incorporating food unit in a classroom was inspired by Trevor Corson's book "The Secret Life of Lobsters: How Fisherman and Scientists are Unraveling the Mysteries of our Favorite Crustacean."

This article offers information on "Books That Cook," teaching food and food literature in the English classroom. It states that to teach food as a written art form is to teach a part of what it means to be human through the record of food traditions, culture and history are transmitted as well as transformed with practices of sharing, preparing and eating recipes both create and convey human interactions. Moreover, "Books That Cook" are rooted in collaboration with sections discussed including a section that focuses on food and the environment.

An introduction is provided in which the editors discusses articles featured in the issue on topics such as school lunch programs, a third-grade community garden and urban farming curriculum, and the significance of food to a language arts education program.