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Food Geographies

Social, Political, and Ecological Connections
Table of
This text introduces students to the main issues, theories, and methods related to the study of food from a geographic perspective. Concise and accessible, it provides an overview of key issues in the study of food and illustrates them with current examples from around the world. As the first textbook on this topic, it provides students with theoretical concepts and analytical approaches grounded in the subfields of geography, showcasing the integrative nature of the discipline and its unique ability to combine environmental and social perspectives. It encourages students to think critically about food systems and develop solutions to make them more sustainable and equitable.
Pascale Joassart-Marcelli is Professor of Geography and Director of the Interdisciplinary Food Studies Program at San Diego State University where she has been teaching courses such as Geography of Food; Food, Place, and Culture; Food Justice; and Feeding the World. Her research focuses on the relationship between place, ethnicity, and food, including the role of food in creating just and sustainable cities for all. She has published over 50 peer-reviewed articles and book chapters, is the author of The $16 Taco: Contested Geographies of Food, Ethnicity, and Gentrification (2021) and the co-editor of Food and Place: A Critical Exploration (2018). Her research has been funded by the National Science Foundation and other private and public funding agencies.
List of Textboxes, Figures, and Tables Preface Introduction 1Food Geographies Part 1: Political and Economic Geographies of Food 2Agriculture and Farming 3Global Food Regimes 4Labor Geographies of Food 5Food Connections and Commodity Chains 6Global Food Crises: Hunger and Malnutrition Part 2: Environmental Geographies of Food 7Food's Ecological Pillars: Land, Water, and Biodiversity 8Food and Climate Change 9Seafood Part 3: Social and Cultural Geographies of Food 10Food, Identity, and Difference 11Food in the City 12Food, Kitchens, and Gender 13Food, Bodies, Health, and Nutrition 14New Food Geographies Reference
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