My research work has been developed along three main areas of empirical investigation: a) the worlds of cultural production and consumption in the fields of food; b) the particular role played by material culture in the ordering of food consumption practices c) the issue of food and wine sustainability as a discursive field. The above areas have been addressed through a progressive refinement of an approach based on the concept of "practice", starting from the classic reference of Bourdieu and integrated with the most recent developments of the so-called "practical turn" in the social sciences. On the methodological level I have used mostly two methods such as narrative interview and ethnography, in its different declinations (from the classic participatory observation to enactive-ethnography); also, these were often intertwined with other techniques such as discourse analysis and photo-elicitation.