This textbook provides an introduction to the socioeconomics of food. Aimed mostly at students of economics and related social sciences, it explains how food markets function and what social and cultural factors influence the processes of food production and consumption. It also discusses the role of food producers, intermediaries, and consumers and examines the dynamics of prices, trade, and externalities.

The book also highlights cultural and demographic processes and moral behaviors that shape production and consumption practices. Furthermore, it discusses issues of food quality, ethics, and politics. Readers are also introduced to food databases and methods of data processing.