The anthropology of food is a sub-field of cultural anthropology interested in studying food and foodways. This article provides a concise overview of the anthropology of food, tracing its development from the early twentieth century to contemporary debates and emerging research trajectories. Drawing on foundational work by figures such as Boas and Malinowski, it shows how early anthropologists approached food as integral to understanding social organization, kinship, and cultural meaning. As the field evolved, structuralist, materialist, feminist, and political-economic perspectives broadened its scope, highlighting the symbolic significance of cuisine, the interplay between environment and subsistence, and the pivotal role of gender and class in shaping food practices. In recent decades, the anthropology of food has engaged intensively with globalization, investigating how transnational flows reshape culinary identities, local economies, and cultural heritage, as well as other significant topics. At the same time, emerging themes—such as multispecies perspectives, sensory studies, and the application of innovative methodologies—offer new lenses for understanding how food mediates relationships between humans, non-human beings, and environments. By examining case studies spanning regions from Africa and Asia to Europe and the Americas, this article illustrates how contemporary anthropologists use food as a prism to investigate cultural identity, social change, ethical relations, and the complex entanglements of local and global food systems.