This text provides a comprehensive and critical exploration of food from the unique perspective of place. It shows that our experiences with food are deeply influenced by their cultural, social, economic, and political contexts. The authors explore a wide range of questions such as: Do GMOs threaten rural livelihoods? Why don't we eat dogs? Does your neighborhood make you fat? Do community gardens encourage urban gentrification? Can cheese save a local economy? Why are gourmet burgers appearing on menus all over the world? How do immigrants use food to create a sense of place? Does mainstream nutrition stigmatize bodies? Is the kitchen an oppressive place? Can celebrity chefs change the food system? Critically engaged and connected to current activist and academic debates, Food and Place will be an essential resource for students across the social sciences.
Introduction Chapter 1: Food and Place: An Introduction Pascale Joassart-Marcelli and Fernando J. Bosco Chapter 2: A Place Perspective on Food: Key Concepts and Theoretical Foundations Pascale Joassart-Marcelli and Fernando J. Bosco Part I: Food Regimes Chapter 3: Networks of Global Production and Resistance: Meat, Dairy and Place Alida Cantor, Jody Emel, and Harvey Neo Chapter 4: Genetically Modified Crops and the Remaking of Latin America's Food Landscape Elizabeth Fitting Chapter 5: Farm Labor, Immigration and Race Lise Nelson Chapter 6: Ethical Food and Global Commodity Chains Hannah Evans and Pascale Joassart-Marcelli Chapter 7: Global Hunger: Poverty, Inequality, and Vulnerability Daniel Ervin, Cascade Tuholske, and David Lopez-Carr Part II: Foodscapes Chapter 8: Food and Gentrification: How Foodies are Transforming Urban Neighborhoods Pascale Joassart-Marcelli and Fernando J. Bosco Chapter 9: Can Place Cause Obesity? A Critical Perspective on the Food Environment Julie Guthman Chapter 10: Food Banks and the Devolution of Anti-Hunger Policy Daniel N. Warshawsky Chapter 11: Spaces of Alternative Food: Urban Agriculture, Community Gardens, and Farmers Markets Fernando J. Bosco and Pascale Joassart-Marcelli Part III: Bodies Chapter 12: Food, Ethnicity, and Place: Producing Identity and Difference Pascale Joassart-Marcelli, Zia Salim, and Vienne Vu Chapter 13: Critical Nutrition: Critical and Feminist Perspectives on Bodily Nourishment Jessica Hayes-Conroy and Allison Hayes-Conroy Chapter 14: Food, Biopower, and the Child's Body as a Scale of Intervention Sarah E. Dempsey and Kristina E. Gibson Chapter 15: Cooking at Home: Gender, Class, Race, and Social Reproduction Pascale Joassart-Marcelli and Enrico Marcelli Chapter 16: Chefs Celebrities, Experts, or Advocates? Blaire O'Neal and Pascale Joassart-Marcelli Glossary Index
