Most filmmakers have settled on basic ways to treat food: as a background prop; as a transition device to compress time; and, as a symbol or metaphor to make a dramatic point or to reveal a character's mood. This hugely expanded and revised edition details 400 food scenes, in addition to the 500 films reviewed for the first edition, and an introduction tracing technical, artistic and cultural forces that contributed to the emergence of a new 'food film' genre - originated by films like ""Tampopo"" and ""Babette's Feast"" and continued more recently by films like ""No Reservations"", ""Ratatouille"", and ""Waitress"".