Abstract
The chapter tackles the topic of food in teaching English as a second language from different instructional perspectives, which include an integrated approach to skill-development, vocabulary acquisition as well as to American and British culture and civilization. The major purpose is to suggest various classroom activities based on topics related to food that can be used by ESL teachers in their classes. Consequently, the focus is on the strategies conducing to the development of receptive and productive language skills, practice of lexical items and enhancement of cultural awareness. Various theoretical elements regarding the teaching process lie at the basis of practical activities proposed by the chapter.
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