Cultural studies: food and society Books

Book SynopsisTrade Review"One of New Scientist's best science books to read in 2021""A New Scientist Book of the Year""A Choice Outstanding Academic Title of the Year""Engrossing and novel. . . . [A] fascinating and fact-filled book."---Marc Bekoff, Psychology Today"An eye-opening and mouth-watering new book."---Bill Thompson, Post and Courier"An engaging trip through time, science, and food."---Amy Halloran, Times Union"Dunn and Sanchez are indeed the perfect hosts, guiding readers, with humor and expertise, through a feast of entertaining anecdotes in fields such as ecology, agriculture, psychology, art and chemistry."---Grace Rajendran, Shelf Awareness"Our hosts at this empirical dinner party envision a new future for the study of flavor, with seats for the curious of every stripe. . . . A persuasive, entertaining argument about how our avid pursuit of deliciousness helped shape our evolutionary path." * Kirkus Reviews *"Fascinating, unusual and truly ‘delicious’ (in more than one sense)"---Vitali Vitaliev, Engineering and Technology"Dunn and Sanchez are scrupulous in the way they present their evidence and arguments. . . . a charming book."---Simon Ings, New Scientist"[Dunn and Sanchez] draw from anthropology, ecology, food science, chemistry, biology, and other fields to create a compelling perspective on how flavor has driven diets and food choices in the past and continues to do so now. . . . An insightful narrative spiced with witty asides and relatable notes."---M. H. Albro, Choice"Written with an entertaining mix of anecdotes from the authors’ culinary travels as well as findings from the latest research, Dunn and Sanchez stir together a rich variety of ingredients to create a highly satisfying and indeed flavoursome narrative."---P.D. Smith, The Guardian

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Book SynopsisFrom ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture.Trade Review“It is written in a clear and comprehensible manner for those interested in food studies, not only from an anthropological perspective, but also encompassing the stance of social sciences, and is much more than a mere introduction or textbook. The author reveals personal involvement in the way her own research is incorporated into the text, and the theory is creatively interwoven with an ethnographic approach.” * Journal of the Royal Anthropological Institute *“... A great introductory read for students (or anyone) interested in thinking about how and why we 'do food' in modern societies.” * Cuizine: The Journal of Canadian Food Cultures *Table of ContentsList of Illustrations List of Tables, Diagrams and Boxes Acknowledgments Prologue: Setting the Anthropological Table An Anthropological Appetite for Food Social Anthropological Methods and Principles Cuisines Pondering the Imponderabilia: An Autoethnographic Approach 1. Omnivorousness: Classifying Food Introduction Omnivorousness The Omnivore’s Dilemma Food Classifications and Rules Eating for Health: Whose Rules? Whose Authority? Redux Omnivore’s Dilemma: Too Many Rules, Too Much Food? 2. Settled Ingredients: Domestic Food Production Introduction Food-Getting Strategies and Cuisines Hunter-Gathering or Foraging Domestication of Plants and Animals Pastoralism Horticulture Agriculture 3. Mobile Ingredients: Roots, Routes, and Realities of Industrialized Agriculture Introduction Imagining Global Routes Long-Distance Trade Routes: Spices and Exotic Foods Roots of Industrialized Agricultural: Plentiful Food for All? Retailing Food: Markets to Supermarkets Exporting Industrial Agriculture 4. Cooks and Kitchens Introduction The Origins of Fire Use and Cooking Cooking Techniques Cooking and Food-Getting Strategies Beyond Culinary Triangles: Toward Contextual Meanings Cooking and Gender Men’s Conspicuous Cooking: Public Cuisine Chefs, Celebrity, and the Shaping of National Cuisines Domestic Kitchens: Gender and Home Cooking 5. Recipes and Dishes Introduction Recipes: Creating Dishes Experiential Cooking: Performing Domestic Recipes Textual Cooking: Reading Commercial Recipes Cookbooks: Codifying National Cuisines British Cuisine: From Cookbooks to Curry 6. Eating In: Commensality and Gastro-Politics Introduction Meals: Patterns of Eating Gastro-Politics Special Meals: Feasting Types of Feasts 7. Eating Out and Gastronomy Introduction Eating Away from Home: A Risky Business? Street Food: Eating Standing Up Restaurant Food: Eating Sitting Down Characteristics of Restaurants Gastronomy: Cultivating Culinary Taste Types of Restaurants: Gastronomic Foodscapes Ethnic Cuisines: Diaspora Dining Restaurants as “Ethnosites”: Cross-Cultural Encounters 8. Global Indigestion: Resetting the Agenda for Food Security Introduction Indigestion: Malnutrition and Global Gastro-Politics From the Top Down: The Gastro-Politics of Food In/Security Four Pillars of Food Security Food Quantity: The FAO’s Agenda and Challenges Resetting the FAO Agenda: Sustainable Agriculture Food Quality: The WHO’s Agenda and Challenges Resetting the WHO Agenda: Healthy Diet From the Ground Up: Grassroots Activism Resetting the Menu: Food Security and Healthy Food 9. Local Digestion: Making the Global at Home Introduction Foodscapes: Materializing Global Foods Local Shopping: Retailing the Meaning of Food Fast and Tasty: Localizing Global Dishes Locavorism: Eating Locally Farmers’ Markets: Local Foods and Faces Brew and Serve: Localizing a Global Beverage Hybrid Consumption: Local and Global Realities Epilogue: Leftovers to Takeaway Takeaway Cuisine Takeaway Leftovers Glossary Bibliography Index

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Book SynopsisSushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, this book is a must read for understanding sushi’s past, its variety and sustainability and how it became one of the world’s greatest anonymous cuisines.Trade Review"Occupying a modest middle ground between cookbook and essay collection Rath's writing is light, unhampered by the weight of academia. He interjects personal asides, recalling tastes and experiences that add sparkle to his chronology of sushi. Ultimately, however, it's the lesser-known sushi knowledge that singles out Oishii as a must-own for hungry minds and sushi fanatics alike." * Japan Times *"Informative, lovingly illustrated. . . . Starting with the medieval period and moving into the contemporary era, this comprehensive and very readable volume is best accompanied with a plate of sushi (and perhaps some sake) nearby. . . . Oishii means ‘delicious,’ and this describes the book from both a culinary and a visual perspective. The book is dotted with recipes, from the simple Five Lord’s Soup (‘Finely dice pickled fish and meat on a cutting board. Add water and boil. Use this as the basis for soup stock.’) to minnow sushi—for those with access to minnows, it’s ready to eat in one day—and how to select the right mackerel to avoid dried-out flesh. Complementing these are more contemporary recipes for home cooks, archival photographs and woodblock prints, and mouthwatering closeups of prepared sushi, making Oishii an enlightening treat for the senses." * Digestible Bits and Bites *“Without a doubt the most definitive book I have ever read on what is now one of the world’s most popular foods. Rath’s Oishii is not only well-written and packed with fascinating, delicious information, but easy to read as well. It belongs on the bookshelf of any lover of good food.” -- Ken Hom, OBE, author, chef, and TV presenter“Deploying gorgeous visual material and exquisite detail from over a millennia of Chinese and Japanese written sources, Rath historicizes, regionalizes, and denationalizes the contested story of the birth and transformation of various kinds of sushi. He also shows how this modest dish went global as it acquired substantial cultural capital in the late twentieth century. A lucid and beautifully produced book.” -- Krishnendu Ray, chair, Department of Nutrition and Food Studies, NYU Steinhardt"Oishii means 'delicious' in Japanese, and this impressive book both nourishes and delights. Through prodigious research and recipes, Oishii carries us along sushi’s path from fermented fish to fresh. Rath’s narrative is revelatory as he traces sushi’s history in relation to culinary methodologies, nationalism, wartime rationing, global innovations, and more." -- Darra Goldstein, founding editor of "Gastronomica" and author of "Beyond the North Wind""Rath’s smart, historically riveting, contemporarily grounded deconstruction of sushi kept me turning each page in anticipation of yet another fascinating fact on one of my most deeply loved foods. For chefs and food geeks, Oishii reveals a number of sushi methods heretofore not found in English and thus serves as an extremely valuable contribution to the landscape of Japanese food writing." -- Nancy Singleton Hachisu, author of "Japan: The Cookbook"

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Book Synopsis''A must-read for anyone interested in food and the future'' Yotam OttolenghiBased on ten years of surveying farming communities around the world, top New York chef Dan Barber''s The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The ''first plate'' was a classic meal centred on a large cut of meat with few vegetables. On the ''second plate'', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It''s better-tasting, and better for the planet, but the second plate''s architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn''t a sustainable way to farm or eat. The ''third plate'' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.Trade ReviewDan Barber's new book, The Third Plate, is an eloquent and thoughtful look at the current state of our nation's food system and how it must evolve. Barber's wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read -- Al GoreBarber is a stylish writer and a funny one, too * New York Times *The book that, perhaps more than any other in recent times, laid out the urgent imperative that to look after the land we grow our food on is to eat as best we can and vice-versa. It redefined nutrition, agriculture and fl avour, and established Barber as the preeminent voice in food that is as ethical as it is excellent * Guardian *

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Book SynopsisIslam is the only major world religion that resists the juggernaut of alcohol consumption. In many Islamic countries, alcohol is banned; in others, it plays little role in social life. Yet, Muslims throughout history did drink, often to excess—whether sultans and shahs in their palaces, or commoners in taverns run by Jews or Christians. This evocative study delves into drinking’s many historic, literary and social manifestations in Islam, going beyond references to ‘hypocrisy’ or the temptations of ‘forbidden fruit’. Rudi Matthee argues that alcohol, through its ‘absence’ as much as its presence, takes us to the heart of Islam. Exploring the long history of this faith—from the eight-century Umayyad dynasty to Erdoğan’s Turkey, and from Islamic Spain to modern Pakistan—he unearths a tradition of diversity and multiplicity in which Muslims drank, and found myriad excuses to do so. They celebrated wine and used it as a poetic metaphor, even viewing alcohol as a gift from God—the key to unlocking eternal truth. Drawing on a plethora of sources in multiple languages, Matthee presents Islam not as an austere and uncompromising faith, but as a set of beliefs and practices that embrace ambivalence, allowing for ambiguity and even contradiction.Trade Review'[A] sensitive and nuanced exploration of the inner lives of people with whom, though remote in time and place from us, we would have enjoyed sharing a drink.' -- Asian Review of Books‘This evocative study delves into drinking’s many historic, literary and social manifestations in Islam.’ -- H-Net'That Islamic culture makes no room for alcohol is a myth that has long clouded views of and within Islam. Rudi Matthee debunks this myth with the deftness and authority we have come to expect from one of our most accomplished scholars of Islamic cultures. Intoxicatingly good.' -- Christopher de Bellaigue, author of 'The Islamic Enlightenment' and 'The Lion House''Matthee's fascinating study of wine and wine-drinking in the Muslim world explores not only production and consumption but a rich culture of poetic ecstasy and revelry. Erudite and yet accessible, this outstanding book will find its deserved place within a growing body of sociocultural histories.' -- Abbas Amanat, William Graham Sumner Professor of History Emeritus, Yale University, and author of 'Iran: A Modern History''An excellent and important book covering the entire history of Islam and a very large part of the Islamic world. Drawing on a wide variety of sources, it is engaging and well written throughout.' -- Devin Stewart, Professor of Arabic and Islamic Studies, Emory College of Arts and Sciences'The first comprehensive engagement with the history of alcohol in the Islamic world, from the early days of the revelation to the nuances of contemporary alcohol policy and practice in major Muslim-majority countries. A novel, timely and compelling contribution.' -- Maziyar Ghiabi, Senior Lecturer in Medical Humanities and Politics, University of Exeter

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Book SynopsisThe chemical compound DDT first earned fame during World War II by wiping out insects that caused disease and boosting Allied forces to victory. Americans granted it a hero''s homecoming, spraying it on everything from crops and livestock to cupboards and curtains. Then, in 1972, it was banned in the US. But decades after that, a cry arose to demand its return. This is the sweeping narrative of generations of Americans who struggled to make sense of the notorious chemical''s risks and benefits. Historian Elena Conis follows DDT from postwar farms, factories, and suburban enclaves to the floors of Congress and tony social clubs, where industry barons met with Madison Avenue brain trusts to figure out how to sell the idea that a little poison in our food and bodies was nothing to worry about.In an age of spreading misinformation on issues including pesticides, vaccines, and climate change, Conis shows that we need new ways of communicating about science-as a constantly evolving discipline, not an immutable collection of facts-before it''s too late.

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Book SynopsisGary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family's history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade. Traveling along four prominent trade routesthe Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real (for chiles and chocolate)Nabhan follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula to the port of Zayton on the China Sea to Santa Fe in the southwest United States. His stories, recipes, and linguistic analyses of cultural diffusion routes reveal the extent to which aromatics such as cumin, cinnamon, saffron, and peppers became adopted worldwide as signature ingredients of diverse cuisines. Cumin, Camels, and Caravans demonstrates that two particular desert cultures often depicted in constant conflictArabs and Jewshave spent much of their history collaborating in the spice trade and suggests how a more virtuous multicultural globalized society may be achieved in the future. Trade Review"Richly embroidered with detail, Cumin, Camels, and Caravans by scholar Gary Paul Nabhan is part history, part geography, part cookbook, and part travel memoir. . . . Interspersed with recipes from various stops on historical spice routes, Nabhan discusses the botany, linguistic history, and trade history of each substance, but far from being dry accounts, they bring the wonder of many ingredients we now view as commonplace into focus; Nabhan's painstaking research has not eclipsed an evident natural knack for storytelling." * Saveur *"Nabhan is the ideal travelling companion. With an ancestry that stretches back to the spice-trading Nabheni tribe of Oman, Nabhan is by profession an ethnobotanist and food writer with a clutch of culinary history books under his belt. And he wears his erudition lightly. Although the book is referenced like an academic tome, it reads like a detective story – albeit one with generous pinches of exotic smells and alluring flavours thrown in. Spiced locusts, anyone?" * History Today *"Heady historical and cultural study of ancient trade routes. . . . Nabhan adds pungent pinches of botany and gastronomy." * Nature *"Gary Paul Nabhan, a food scholar and prolific author, is the guide on a journey that also travels through subjects as diverse as botany and archaeology. Even when following well-worn paths, he is never a dull host. . . . While the book is ostensibly about spices, what holds it together is a deeper sense of distance from nature and the deep past, a force that continues to impel pilgrims, travellers and even foodies towards distant and exotic places." * Times Higher Education *"...a worthwhile read. Nabhan achieved what he set out to in this book, and brings to light a cultural historical geography of spices and people that has not, to my knowledge, been pulled together in quite the way he has done before." * AAG Review of Books *"Gary Paul Nabhan weaves a fascinating story." * Santa Fe New Mexican *"This book is a singular achievement . . . . A most absorbing book and highly recommended." * Chicago Botanic Garden *“Anyone who has traveled ancient routes, or dreamed of doing so, will find deep satisfaction in Cumin, Camels and Caravans: A Spice Odyssey." * Forbes *Table of ContentsList of Illustrations List of Recipes List of Spice Boxes Introduction: The Origin of “Species” 1. Aromas Emanating from the Driest of Places 2. Caravans Leaving Arabia Felix 3. Uncovering Hidden Outposts in the Desert 4. Omanis Rocking the Cradle of Civilization 5. Mecca and the Migrations of Muslim and Jewish Traders 6. Merging the Spice Routes with the Silk Roads 7. The Flourishing of Cross-Cultural Collaboration in Iberia 8. The Crumbling of Convivencia and the Rise of Transnational Guilds 9. Building Bridges between Continents and Cultures 10. Navigating the Maritime Silk Roads from China to Africa 11. Vasco da Gama Mastering the Game of Globalization 12. Crossing the Drawbridge over the Eastern Ocean Epilogue: Culinary Imperialism and Its Alternatives Acknowledgments Notes Index

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Book SynopsisIn this magnificent guide to England''s cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers'' market, visiting the Tudor working man''s table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.Trade ReviewThis is a marvellous read ... [Clarissa Dickson Wright's] skill is to make food, even 800 years ago, seem relevant and amusing today * Country Life *Magnificently eccentric and robustly informative ... an impressive tour of the horizon of a well-stocked mind ... [a] glorious sense of the continuity of English cuisine from the Middle Ages to the present shines from every page of this engaging, funny and admirably entertaining history * Sunday Telegraph *Combining her two great passions of food and history, she takes us on a chatty and fascinating crawlfrom Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today ... consistently entertaining and informative * Daily Mail *CDW has produced a most relishable feast -- The Monday Book * Independent *One of the strengths of the book is the author's comprehensive personal experience of the foods she describes. If you want to know the correct way to fillet a rook, or are curious about the taste of tripe made from cow's udder, then you couldn't hope for a more knowledgeable guide * Mail on Sunday *

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Book SynopsisWINNER OF THE FORTNUM AND MASON DEBUT COOKERY BOOK AWARD''Recreate vibrant, playful and expertly balanced dishes that are bursting with flavour and steeped in legacy - an instant modern classic'' Jamie Oliver Cookery SchoolA beautiful, familiar and comforting cookbook I can't wait to buy it for everyone I know' Candice Carty-WilliamsAn outstanding gem of a book vibrant, exciting and full of modern twists' Ixta BelfrageAs the daughter of Jamaican immigrants, Marie Mitchell''s cooking is motivated by a powerful desire to understand and celebrate those recipes that have been passed down from generation to generation. In Kin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora, exploring the connection food can foster between different times and different places, and between friends, families and strangers.Accompanied by gorgeous photographs, many of them shot on location in the Caribbean, the book''s eighty recipes - which include crispy saltfish fritters, rich and tempting aubergine curry, slow cooked jerk pork, zingy lime and ginger cheesecake and sweet Guinness punch - confound the widespread misconceptions about Caribbean food that abound in the West, which draw on stereotypes of intense heat, pungent smoke and a handful of familiar dishes. But while chilli is certainly a key ingredient and cooking over fire has a long and storied history, Caribbean cookery is also subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavours.Crackling with energy and heart, Kin is a love letter to Marie''s Caribbean identity, a journey through the region''s myriad food cultures and a tribute to this most resourceful, resilient and joyous of cuisines. Here, Caribbean food emerges as one of the first truly global cuisines, borne out of the violent convergence of African, American, European and South Asian cultures in the long, troubling history of empire and emancipation, its legacy preserved - and, ultimately, transformed - by the kinship of those who share food.

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Book SynopsisA scientifically rigorous guide to making the best dietary choices for both our personal health and our environmental footprint.Many of us try our best to eat foods that are healthy and environmentally sustainable. But are we getting it right? Which foods amount to ?wise? choices, and which ones are best avoided? Common views often range widely and are sometimes even contradictory. Likely most unfortunate is conscientious individuals who go to great lengths in their quest to minimize environmental impacts following the wrong advice. In Planetary Eating, Gidon Eshel aims to minimize such misuse of good will by providing scientifically untrained readers with the tools needed to make the best choices for themselves and for our planet.Eshel writes that dietary choices, and the corresponding agricultural patterns, are, for most of us, our principal form of planetary agency?the main ways by which we impact our overburdened and undernourished host planet. Agriculture and diet are therefore most productively examined through the planetary science perspective. Starting from rather basic (but not quite first) principles, Planetary Eating offers impartial, fact-based analysis with firm foundations in earth and planetary sciences on how to make the right dietary choices.

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Book SynopsisShort food supply chains (SFSCs) rely primarily on local production and processing practices for the provision of food and are, in principle, more sustainable in social, economic and environmental terms than supply chains where production and consumption are widely separated.This book reviews and assesses recent initiatives on this topic from an interdisciplinary perspective. In theoretical terms it draws on and advances two key concepts, namely, place (particularly embeddedness in local economic networks and communities) and governance (particularly in addressing sustainability concerns in an inclusive and socially just manner). Empirically, the book examines a diverse set of SFSCs such as small-scale entrepreneurship, farmersâ markets, community supported agriculture and grassroots and solidarity networks. The main examples discussed are from Europe and North America, but the issues are applicable in a global context.The book is of interest to advanced students, researchers and professionals in food studies, sociology, geography, planning, politics and environmental studies.Table of Contents1. Introduction Part I Innovative Local Agrifood Governance 2. The Rise of Municipal Food Movements 3. Grassroots responsible innovation initiatives in SFSC 4. Food localization and agency: The Cases of Regionalwert AG and Luzernenhof in Freiburg, Germany Part II Local Agrifood Systems 5. The long and the short of it: Motivations and realities for food hub actors in Ontario, Canada 6. "New" micro agrofood initiatives in crisis-hit Greece and beyond: a promising alternative or business as usual? 7. Synergies between Localized Agri-food Systems and Short Supply Chains for Geographical Indications in Italy 8. Re-embedding Greek Feta in localities: Cooperation of small dairies as a territorial development strategy Part III Alternative Agrifood Market Channels 9. The fairness of alternative food retailers in the Netherlands 10. Social justice on the market place. The renewal of peri-urban open-air food markets around Montpellier, France 11. Protection of a 'place': Community-Supported Agriculture (CSA) in Germany 12. Conclusions

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Book SynopsisThis collection breaks new ground by investigating applications of degrowth in a range of geographic, practical and theoretical contexts along the food chain. Degrowth challenges growth and advocates for everyday practices that limit socio-metabolic energy and material flows within planetary constraints. As such, the editors intend to map possibilities for food for degrowth to become established as a field of study.International contributors offer a range of examples and possibilities to develop more sustainable, localised, resilient and healthy food systems using degrowth principles of sufficiency, frugal abundance, security, autonomy and conviviality. Chapters are clustered in parts that critically examine food for degrowth in spheres of the household, collectives, networks, and narratives of broader activism and discourses. Themes include broadening and deepening concepts of care in food provisioning and social contexts; critically applying appropriate technologies;Trade Review"Food for Degrowth: Perspectives and Practices, edited by A. Nelson and F. Edwards, is an effort to understand the social and territorial expressions of the degrowth principles as applied to different areas of the food system (production, distribution, consumption). Building on fourteen diverse empirical cases, it takes the reader on a journey to discover how degrowth principles can shape alternative food practices and what are the practical limitations of implementing degrowth in our food systems toward more sustainability and justice … . Both accessible and thought-provoking, this book will be of interest to urban geographers interested in degrowth, how degrowth can shape cities and urban-rural relations, and the governance of urban transformations more broadly." – Louise Guibrunet, Geography Institute, National Autonomous University of Mexico, Mexico City, Mexico"Food for Degrowth is one more rich contribution to the Degrowth debates. As a multi-layered and multi-dimensional movement, Degrowth offers inspiring and complementary solutions from a large diversity of perspectives. After Housing for Degrowth, Food for Degrowth brings one more strong pillar showing that degrowth is not only necessary, not only possible, but mostly desirable and already happening here and around." - Vincent Liegey, Degrowth researcher and practitioner, co-author of Exploring Degrowth: A Critical Guide (2020) and coordinator of Cargonomia — a centre for research and experimentation on degrowth, a social cooperative for sustainable logistical solutions and local food distribution using cargo-bikes in Budapest"The book’s strength lies in the diversity of its contributors, with a good mix of academics, activists and grassroots workers… The book sets a tone for more works on degrowth in the future. It can be useful for students working on food sustainability cutting across Sociology, Social Anthropology, Food Studies and Environmental Studies."-- Rituparna Patgiri, excerpt from a review in Doing Sociology.orgTable of Contents1. Food for degrowth, Anitra Nelson and Ferne Edwards Part 1 Frugal abundance 2. Replacing growth with belonging economies: A neopeasant response, Patrick Jones and Meg Ulman 3. Quietly degrowing: Food self-provisioning in Central Europe, Petr Daněk and Petr Jehlička 4. Learning degrowth from women’s food knowledge and care in Kenya, Meike Brückner 5. Caring dachas: Food self-provisioning in Eastern Europe through the lens of care, Lilian Pungas Part 2 Degrowth collectives 6. Germinating degrowth? On-farm adaptation and survival in Hungarian alternative food networks, Logan Strenchock 7. Nourishing self-planned socio-ecological transformations: Glocal community supported agriculture in Veneto, Italy, Silvio Cristiano, Marco Auriemma, Paolo Cacciari, Manola Cervesato, Domenico Maffeo, Paola Malgaretto and Francesco Nordio 8. Sustaining caring livelihoods: Agroecological cooperativism in Catalonia, Patricia Homs, Gemma Flores-Pons and Adrià Martín Part 3 Degrowth networks 9. Co-creation for transformation: Food for degrowth in Budapest Food City Lab initiatives, Diana Szakál and Bálint Balázs 10. Technology for degrowth: Implementing digital platforms for community supported agriculture, Ferne Edwards and Ricard Espelt 11. Institutionalising degrowth: Exploring multi-level food governance, Ferne Edwards, Sérgio Pedro and Sara Rocha Part 4 Narratives: Degrowth contexts and futures 12. Recycling old ideals? A utopian reading of ‘circular’ food imaginaries, Deborah Lambert 13. Degrowth, decolonisation and food sovereignty in the Cree Nation of Chisasibi, Ioana Radu, Émilie Parent, Gabriel Snowboy, Bertie Wapachee and Geneviève Beaulieu 14. Food waste or surplus? Reading between the lines of discourse and action, Constanza Hepp 15. A degrowth scenario: Can permaculture feed Melbourne?, Terry Leahy 16. Future research directions: Food for degrowth, Ferne Edwards and Anitra Nelson

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Book SynopsisThere's a problem with school lunch in America. Big Food companies have largely replaced the nation's school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it's no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower lunch ladies to do more than just unbox and reheat factory-made food? And why not organize together to make healthy, ethically sourced, free school lunches a reality for all children? The Labor of Lunch aims to spark a progressive movement that will transform food in American schools, and with it the lives of thousands of low-paid cafeteria workers and the millions of children they feed. By providing a feminist history of the US National School Lunch Program, Jennifer E. Gaddis recasts the humble school lunch as an important and often overlooked form of public care. Through vivid narration aTrade Review“The Labor of Lunch lays out how transforming the food culture in American schools can significantly improve both the lives of the country’s low-wage cafeteria workers and those of the millions of children they feed every day.” * Quality Assurance Magazine *"Argues that universally free, from-scratch lunches turns the school cafeteria into a vital community resource: one that helps kids develop healthy eating habits and provides skilled jobs for workers." -- Tom Philpott * Mother Jones *“When we think about the crumbling national infrastructure that holds our country back, Jennifer Gaddis argues that we need to look beyond bridges, broadband, and high-speed rail –– and see the urgency of bringing our nation's 100,000 school cafeterias into the 21st century. She's on exactly the right track. What if our nation's largest restaurant chain –– our 100,000 schools –– could be retooled as an engine for creating good jobs in our communities, building our local farm economies, and nourishing our kids with fresh-cooked food?" -- Curt Ellis * Co-Founder & CEO, FoodCorps *"A welcome addition to the growing library of works focusing on labor in the food system. This topic deserves attention and Gaddis is looking at the plight of an especially neglected group, the people who make and serve food to kids in schools. . . . Let grass-roots advocacy begin!" -- Marion Nestle * Food Politics *"The book seeks to engage the reader to learn about the power struggles of ‘lunch ladies’ and how such discourses are maintained in society. Gaddis is an advocate with a strong interest in environmental justice, which comes through in the writing. The book is more than just an ethnography of school lunches; it is a reminder that we need to revisit our food systems and consider how this policy area is still very much classed, gendered, and racialized. . . . This book reignites the importance of food activism and recognizes historical roots while seeking and creating theories of change." * Contemporary Sociology *"The Labor of Lunch is a comprehensive and readable work of activist scholarship examining school feeding in the US. This work is suitable for advanced undergraduate students, graduate students and scholars of school food policy, institutional feeding and history of food systems, as well as those interested in food movements, and care-labor." * Food, Culture & Society *Table of ContentsList of Illustrations Acknowledgements Introduction: Why We Need to Fix the Food and the Jobs 1 • The Radical Roots of School Lunch 2 • The Fight for Food Justice 3 • From Big Food to Real Food Lite 4 • Cafeteria Workers in the “Prison of Love” 5 • Building a Real Food Economy Conclusion: Organizing a New Economy of Care Notes Bibliography Index

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Book SynopsisThe mutual history of art, agriculture, and American identity as told through the theme of the harvest. The harvest has traditionally been a productive season, both on American farms and in its artists' studios. Before the early nineteenth century, the ideal of the Jeffersonian yeoman, singly cultivating a subsistence plotfor family use, dominated the American imagination; after World War II, the advent of big agribusiness proved less immediately attractive for artists. In We Gather Together, Charles C. Eldredge examines the period in betweenwhen many Americans were farmers and much of America was farmland. Organized in a series of case studies each devoted to a single crop, We Gather Together initially focuses on familiar commodity crops such as corn, wheat, and potatoes, and then expands to other yields by Native American harvesters and California floriculturists, as well as winter ice cutters and coastal seaweed gatherers. This novel history of agriculture and art tracesparallel developments on land and canvas, highlighting breakthroughs in each field.Artists such as Winslow Homer, Doris Lee, and Georgia O'Keeffe are joined by innovators in agriculture, whether mechanical inventors such as Eli Whitney, John Deere, and Cyrus McCormick or genetic hybridizers such as Luther Burbank, W. Atlee Burpee, and Theodosia Shepherd. Surveying an astonishing amount of material and a wide range of paintings, prints, and other artworks from the nineteenth century to the mid-twentieth century, We Gather Together gorgeously demonstrates how the use of agricultural metaphors permeated American visual culture. The harvest, we see here, came to signify and dominate politics, poetry, and popular culture, ultimately representing a primary facet of American identity and nationhood.Table of ContentsAcknowledgments Introduction One: Agriculture and Art Romantic Traditions 1 Farmscapes and Romantic Agrarianism 2 Natives and Romantic Indigeneity Two: Foodstuffs 3 Corn 4 Wheat 5 Roots and Tubers: Potatoes, Onions, Carrots 6 Pome and Stone: Apples, Peaches Three: Cash Crops 7 Cotton 8 Tobacco 9 Floriculture: Callas, Chrysanthemums Four: Nature's yield 10 Ice 11 Seaweed Five: Coda 12 Crop Arts Updated Notes 277 List of Illustrations Index

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Book SynopsisOf the one hundred Pilgrims who settled at Plymouth in 1620, nearly half had died within months of hardship, starvation or disease. One of the colony''s most urgent challenges was to find ways to grow and prepare food in the harsh, unfamiliar climate of the New World. From the meager subsistence of the earliest days and the crucial help provided by Native Americans, to the first Thanksgiving celebrations and the increasingly sophisticated fare served in inns and taverns, this book provides a window onto daily life in Colonial America. It shows how European methods and cuisine were adapted to include native agriculture such as maize, potatoes, beans, peanuts and tomatoes, and features a section of authentic menus and recipes, including apple tansey and crab soup, which can be used to prepare your own colonial meals.Table of ContentsIntroduction / Arriving in the New World / Farming in the Early Colonies / Seventeenth-Century Food / Farming in the Eighteenth Century / Eighteenth-Century Food / Recreating Colonial Food Today / Places to Visit / Further Reading / Bibliography / Index

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Book SynopsisHaving conquered the world's taste buds and established itself as a staple in our daily lives, coffee has mirrored the moods and movements of society for centuries - yet, how much do we know about its history? A Short History of Coffee lifts the lid on the business of coffee, as well as the pleasures that it brings its...Trade Review'Informative, fascinating and extremely well-researched...Gordon Kerr's book is a mini masterpiece' - Rob Minshull, ABC Brisbane on A Short History of the Vietnam War; 'Factual and even-handed, Kerr presents a fair-minded introduction of basic Chinese history' - Booklist on A Short History of China; 'Thoroughly rewarding' - Travelmag on A Short History of the Middle East

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Book SynopsisAnyone who eats should read this book: You will come to the table with new appreciation for the intersections between race and food . . . powerful.Anna Lappé, author of Diet for a Hot Planet The growing trend of organic farming and homesteading is changing the way the farmer is portrayed in mainstream media, and yet, farmers of color are still largely left out of the picture. The Color of Food seeks to rectify this.By recognizing the critical issues that lie at the intersection of race and food, this stunning collection of portraits and stories challenges the status quo of agrarian identity. Author, photographer, and biracial farmer Natasha Bowens' quest to explore her own roots in the soil leads her to unearth a larger story, weaving together the seemingly forgotten history of agriculture for people of color, the issues they face today, and the culture and resilience they bring to food and farming.The Color of Food teTrade ReviewShelia Trask, Publishers' Weekly, Summer 2015 Bowens's deep political understanding is obvious throughout her book; she's knowledgeable about the history of oppression that affects farmers of color today and can explain the effects of political pacts like NAFTA on Mexican farmers, all while delivering pertinent statistics that illustrate her points. At heart, though, this is a book about the people themselves. What a book! Dive into the stories and photographs Natasha Bowens shares in these pages and you come up for air with a profound appreciation for the diversity of people planting the seeds and harvesting the foods to keep alive cultural traditions and nourish communities around the country. Anyone who eats should read this book: You will come to the table with new appreciation for the intersections between race and food that so often go unsaid and undocumented. Kudos to Bowens for creating this powerful and important book. --s; Anna Lapp , author, Diet for a Hot Planet and Hope's Edge Natasha Bowens, through her compelling stories and powerful images of a rainbow of farmers, reminds us that the industrialization of our food system and the oppression of our people -- two sides of the same coin -- will, if not confronted, sow the seeds of our own destruction. --s; Mark Winne, author, Closing the Food Gap: Resetting the Table in the Land of Plenty The Color of Food captures the heart and souls of farmers of color... farmers that are frequently forgotten as the stories of agriculture in our country are told. Through the lens of a camera we step into the cultural history of our foods and the beautiful and proud people that grow them. --s; Cynthia Hayes, executive director, Southeastern African American Farmers Organic Network True to her ancestral ties, Natasha brings forth the hope of a new generation of young people of color fixed on recapturing the energy, history and tradition of farming. The power of storytelling is etched in each farmer's tale of courage and resiliency as they look at farming, not as oppressive, but as a vibrant celebration of who they are. The Color of Food makes the ancestors rise up in triumph! --s; Karen Washington, farmer, activist, and cofounder, Black Urban Growers It is impossible to understand food in America without digging deeply into "race," class and culture. People's perceptions are their realities, and The Color of Food contributes to changing our reality by changing our perception of the hands, hearts and faces in the food movement. ---Malik Yakini, executive director, Detroit Black Community Food Security Network Natasha Bowens brings us two critical reminders: the potential and pitfalls of "a movement" in any singular form; and the importance of vision and determination in doing truly groundbreaking research. The Color of Food represents the best kind of research-inspired and independent, a project of deep listening and unbounded sharing. Our task is to cultivate the questions she scatters, in a rich and colorful light. --s; Philip Ackerman-Leist, author, Rebuilding the Foodshed and director of the Masters in Sustainable Food Systems, Green Mountain College The food movement has woken the world to joy of food, but the beauty of the people who grow it is too often hidden. That's why Brown Girl Farming is so gorgeous. This is a book that celebrates the food movement leaders to whom I've been honored to be able to turn for wisdom. To read Natasha Bowen's journey through North America is to draw from the rich, exquisite and too often hidden work of people of color in reinventing the modern food system. From First Nation to immigration, there isn't a topic on which Bowen's curiosity doesn't latch, nor her camera capture. It's a must-share book for anyone who holds hope in their hearts about the future of food. --s;Raj Patel, Author of Stuffed and StarvedTable of Contents Prologue : Sowing Seeds for the Road Part 1: Brown Girl Farming Part 2: Rooted in Rights Portrait 1: Land Is Freedom. Daniel Whitaker, Tillery, North Carolina Portrait 2: Forced Migration. Alma Maquitico, The Border Agricultural Workers Project Portrait 3: Lifeblood of the Land. Tyrone Thompson, North Leupp Family Farm Portrait 4: Home, Land. Gary and Kaye Kozuki, Kozuki Farms Portrait 5: Black Land Loss. Gary Grant, Black Farmers and Agriculturists Association Part 3: Seeds of Resilience Portrait 1: Katrina to Chickens. Yasin & Elaine Muhaimin, Yard Bird Farm Portrait 2: Transitioning to Sovereignty. Luis Castañeda, SOLAR Farm Portrait 3: Bucking Dependence. Renard "Azibo" Turner, Vanguard Ranch . Portrait 4: Surviving as Transplants. Pang Chang, PEC Tropical Farm Portrait 5: Transforming the South. Cynthia Hayes, Southeastern African American Farmers Organic Network Part 4: Preserving Culture and Community Portrait 1: Cherokee Seed Bank. Kevin Welch, Center for Cherokee Plants Portrait 2: Sustaining Community. Jenga Mwendo, Backyard Gardeners Network Portrait 3: Acequia Culture. Don Bustos, Santa Cruz Farm Portrait 4: Gullah Seedlings. Sará and Bill Green, Marshview Community Organic Farm Portrait 5: Taste of Home. Menkir Tamrat, Timeless Harvest Part 5: Fierce Farming Women Portrait 1: Alabama Strong. Sandra Simone, Huckleberry Hill Farm Portrait 2: American Indian Mothers. Beverly Collins-Hall, American Indian Mothers and Three Sisters Farm Portrait 3: Sisters. Carol Jackson and Joyce Bowman, My Sister's Farm Portrait 4: A Farm of Her Own. Nelida Martinez, Pure Nelida Farms and Viva Farms Portrait 5: Defying the Odds. Sulina, Sulina & Bay's Farm Part 6: Generation Rising Portrait 1: Tierra Negra. Tahz Walker and Cristina Rivera-Chapman, Tierra Negra Farms Portrait 2: Breaking Down Borders. Kandace Vallejo, Ivon Diaz, Cristina Dominguez-Eshelman, Manny García Portrait 3: Growing with Energy. Eugene Cooke, Grow Where You Are Portrait 4: Kitchen Kwento. Aileen Suzara, Dennis Lee and Kristyn Leach, Namu Gaji and Namu Farm Portrait 5: Foods Are Our Teachers. Valerie Segrest, Muckleshoot Tribe Epilogue and Acknowledgements: Coming Home Collage : We Are Here Too Appendix Notes About the Author

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Book SynopsisThis book examines a diverse range of community food initiatives in light of their everyday practices, innovations, and contestations. While community food initiatives aim to tackle issues like food security, food waste, or food poverty, it is a cause for concern for many when they are framed as the next big solution to the problems of the current industrialised food system. They have been critiqued for being too neoliberal, elitist, and localist; for not challenging structural inequalities (e.g. racism, privilege, exclusion, colonialism, capitalism); and for reproducing these inequalities within their own contexts. This edited volume examines the everyday realities of community food initiatives, focusing on both their hopes and their troubles, their limitations and failures, but also their best intentions, missions, and models, alongside their capacity to create hope in difficult times. The stories presented in this book are grounded in contemporary theoretical debateTrade Review"Now, more than ever, we need to recognise and support just and sustainable community food initiatives. This book brings important issues of maintaining hope while staying with the trouble of enacting community food initiatives in a fair and just manner. It opens up our attention to matters of justice around food including as well as beyond procedural and distributional issues to essential matters of reparation."Anna R. Davies, FTCD, MRIA, Professor of Geography, Environment & Society, Director Environmental Governance Research Group, Department of Geography, School of Natural Sciences, Trinity College Dublin, the University of Dublin, Dublin 2, Ireland"How do the stories we tell about community food initiatives highlight or narrow their multiple ways of making culture and transforming political possibilities? This wide-ranging and comprehensively edited volume offers a variety of case studies that demonstrate the transformative work that community food initiatives envision and enact without shying away from acknowledging the ways that racial capitalism, hetero-patriarchy and neoliberalism constrain their approaches. This book reminds us that community food initiatives have much to offer as we combat the intersecting and inextricable social, environmental, and public health crises that shape this precarious moment."Alison Hope Alkon, Professor of Sociology, University of the PacificTable of ContentsChapter 1. A critical reparative approach towards understanding community food initiatives: Acknowledging hopes and troubles Part 1: CFIs addressing social injustices and inequalities in urban food Chapter 2. Caring in unequal worlds: tracing the hopes and troubles of Community Food Initiatives in Sydney Chapter 3. Understanding vulnerability and resilience of urban food initiatives in Morocco Chapter 4. Spaces of hope and realities beyond the fence: Experiences of urban food providers in South Africa Chapter 5. Good Food for All? Navigating tensions between environmental and social justice concerns in urban community food initiatives Part 2: Cooperatives, cooperation, and concerns in CFIs Chapter 6. Constraint and autonomy in the Swiss ‘local contract farming’ movement Chapter 7. Sustainability conventions in a local organic consumer cooperative in Norway: Hope and trouble of participants Chapter 8. The moral economy of community supported agriculture – hopes and troubles of farmers as community makers Part 3: Commensality, social gatherings and food knowledge in CFIs Chapter 9. White natures, colonial roots, walking tours, and the everyday Chapter 10. Eating (with) the other: Staging hope and trouble through culinary conviviality

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The Routledge Handbook of Tea Tourism provides comprehensive and cutting-edge insights into global tea tourism. With contributions from leading scholars and experts across 19 countries, it demonstrates the interdisciplinary nature and breadth of topics associated with global tea tourism.Tea is deeply connected to tourism through both travel and consumption. For host communities it provides an opportunity for diversification from the production and/or serving of tea while sharing cultural traditions and improving livelihoods. The Handbook is organised into five parts, with an introduction and epilogue, and the first part begins with an overview of historical and contemporary perspectives on the foundations of tea tourism. It digs into the roots of such tourism in China, the relationship of wild tea to indigenous tourism in Vietnam, heritage railways to tea tourism, and tea tourism in Africa. The second part examines sustainable tea tourism, wit

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Book SynopsisThis book offers a close analysis of the relationship between diets and identity in modern Western culture through the examination of popular texts including blogs, diet books, and websites.The relationship between consumerism and identity has been explored by scholars for decades now, but less has been said about how food and eating behaviors have been wrapped up in this relationship. Using Lacanian psychoanalytic theory, chapters investigate how diets and eating are used as a means to navigate individuals' complex, unconscious desires and conflicts, and illustrate how diet and advertising industries use this to capitalize on the anxieties of the modern subject. The text's psychoanalytic approach offers rare insight into the unconscious desires that dictate individuals' choices around diets and lifestyle. By situating anxiety as the tension between jouissance and desire, the book promotes further understanding of individuals' subjective and complex relationships with food.Trade Review“What you put in your mouth, how you put it in your mouth, and indeed what you do not put in your mouth, informs us of the individual’s struggle to situate him or herself within a particular social and cultural context. Bethany Morris’ book offers readers a truly unique vantage point into American dieting behaviours from a Lacanian perspective. The Lacanian perspective is absolutely essential for understanding contemporary American diet culture today. This is a valuable resource and will leave all readers with more than enough to chew on.”Duane Rousselle, Assistant Professor, Department of Sociology, Nipissing University, CanadaTable of ContentsChapter 1 – Eating the Lack Chapter 2 – Family Meals Chapter 3 – Comfort Food Chapter 4 – Diets as a Symptom Chapter 5 – Jouissance Is in The Carbs Chapter 6 – Disordered Eating Chapter 7 – Circumventing the Real: Detoxes And Cleanses Chapter 8 – A Diet of Lack

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Book SynopsisThis handbook includes contributions from established and emerging scholars from around the world and draws on multiple approaches and subjects to explore the socio-economic, cultural, ecological, institutional, legal, and policy aspects of regenerative food practices.The future of food is uncertain. We are facing an overwhelming number of interconnected and complex challenges related to the ways we grow, distribute, access, eat, and dispose of food. Yet, there are stories of hope and opportunities for radical change towards food systems that enhance the ability of living things to co-evolve. Given this, activities and imaginaries looking to improve, rather than just sustain, communities and ecosystems are needed, as are fresh perspectives and new terminology. The Routledge Handbook of Sustainable and Regenerative Food Systems addresses this need. The chapters cover diverse practices, geographies, scales, and entry-points. They focus not onTrade Review"The Routledge Handbook for Sustainable and Regenerative Food Systems brings together the different dimensions of food in a comprehensive manner. It provides new insights for regenerating our broken food systems while making clear the role that care, pleasure, cultures, people and the planet play in this. A different way to approach alternative food systems and practices under the regenerative umbrella where sharing, caring and commoning play a central role. Definitely a must read for those willing to imagine thriving food futures." — Dr Marta Rivera Ferre, Director, Agroecology and Food Systems Chair, UNESCO Chair Women, University of Vic-Central University of Catalonia, Catalonia"There is an unprecedented consensus that a deep reform of food systems is needed. However, a shared vision on how to get the reform done does not exist yet. This Handbook - providing a coherent set of principles, theory and evidence - addresses this gap. It is an essential resource for researchers, policy makers and civil society to build visions and practices for transition." — Professor Gianluca Brunori, Professor of Food Policy, University of Pisa, Italy"The Routledge Handbook for Sustainable and Regenerative Food Systems brings together the different dimensions of food in a comprehensive manner. It provides new insights for regenerating our broken food systems while making clear the role that care, pleasure, cultures, people and the planet play in this. A different way to approach alternative food systems and practices under the regenerative umbrella where sharing, caring and commoning play a central role. Definitely a must read for those willing to imagine thriving food futures." — Dr Marta Rivera Ferre, Director, Agroecology and Food Systems Chair, UNESCO Chair Women, University of Vic-Central University of Catalonia, Catalonia"There is an unprecedented consensus that a deep reform of food systems is needed. However, a shared vision on how to get the reform done does not exist yet. This Handbook - providing a coherent set of principles, theory and evidence - addresses this gap. It is an essential resource for researchers, policy makers and civil society to build visions and practices for transition." — Professor Gianluca Brunori, Professor of Food Policy, University of Pisa, Italy"This comprehensive volume includes the voices of nearly 50 global scholars, researchers, and thought leaders in fields as diverse as agriculture, political ecology, nutrition, human geography, and development. It offers a broad view of this multidimensional field of study while building the paradigm for studying systems that are sustainable and regenerative. While sustainability involves considerations of social equity, human welfare, intergenerational justice, and the maintenance of a natural resource base, this work pushes beyond the mere maintenance of systems toward building and regenerating ecosystems, communities, and cultures. Summing Up: Recommended. Lower- and upper-division undergraduates. Graduate students, faculty, and professionals."CHOICE, S. P. Duffy, Quinnipiac University"Chapters from this book are suitable for undergraduate and graduate audiences and any>one trying to better understand contemporary shifts in ideas for improving food systems. As a whole, the book is an impressive compendium that will help readers understand how the con>cept of regeneration is infiltrating and re-invig>orating thinking about food systems sustain>ability."Molly D. Anderson, Journal of Agriculture, Food Systems, and Community DevelopmentTable of Contents 1. Regenerating Food Systems: A Social-Ecological Approach 2. A Political Economy for Regenerative Food Systems: Towards an Intergrated Research Agenda 3. Indigenous Livelihood 4. Indigenous Good Living Philosophies and Sustainable Food Systems in Aotearoa New Zealand and Peru 5. Beyond Culturally-Significant Practices: Decolonizing Ontologies for Regenerative Food-Systems 6. Traditional Food, the Right to Food, and Sustainable Food Systems 7. Co-Creative Governance of Agroecology 8. Justice 9. Labor Regeneration: Work, Technology, and Resistance 10. Caring Agricultural and Food Practices 11. Animal Functionality and Interspecies Relations in Regenerative Agriculture: Considering Necessity and the Possibilities of Non-Violence 12. Linking Small-Scale Fishing and Community Capitals: The Case of Atlantic Cod 13. Food and Markets: The Contribution of Economic Sociology 14. The Symbiotic Food System 15. Food Sharing 16. Financing Food System Regeneration? The Potential of Social Finance in the Agrifood Sector 17. Citizen Entrepreneurship: The Making, and Remaking, of Local Food Entrepreneurs 18. Coffee Micro-Mills in Costa Rica: a Non-Cooperative Path to Regenerative Agriculture? 19. Commons and Commoning to Build Ecologically Reparatory Food Systems 20. Foraging by Foraging: The Role of Wild Products in Shaping New Relations With Nature 21. Social Processes of Sharing and Collecting Seeds as Regenerative Agricultural Practices 22. Enabling More Regenerative Agriculture, Food, and Nutrition in the Andes: The Relational Bio-Power of "Seeds" 23. Circular Food Economies 24. A Digital "Revolution" in Agriculture? Critically Viewing Digital Innovations Through a Regenerative Food Systems Lens 25. From Weekend Farming to Telephone Farming: Digital Food Pathways in Africa 26. Rural–Urban Linkages 27. Planning Regenerative Working Landscapes 28. Urban Food Planning: A New Frontier for the City and Regenerative Food System Builders 29. Cradle to Cradle: The Role of Food Waste in a Regenerative Food System 30. Controversies Around Food Security: Something Difficult to Swallow

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Book SynopsisThis book serves up an accessible, critical introduction to food television, providing readers with a solid foundation for understanding how culinary culture became pop culture via the medium of television.The book follows FoodTV's journey from purely instructional resource to a wide variety of formats, from celebrity chef and restaurant profiles to culinary travel and every manner of cooking competition from kids to cannabis. Tasha Oren traces the generic expansion of cooking on television as she argues for its development as a uniquely apt lens through which to observe and understand television's own dramatic extension from network to cable to streaming platforms. She demonstrates how FoodTV became popular commercial television through its growth beyond instruction, response to industrial and cultural change, and a decisive turn away from an association with domesticity or femininity. The story of FoodTV offers a new understanding of how certain material, stylistic, anTable of Contents1. Eating in Public: The Birth and Rebirth of The Food Network 2. Cuisine Victorious: Cooking Competitions from Cult to Blockbuster TV 3. On Plates and Platforms: The Chef Biography and the Extensions of Television 4. Baked In: Cooking in Viceland

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Book SynopsisFood: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world''s population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also pTrade Review'This is a well crafted, witty and engaging introduction to food studies. Belasco presents the current state of food scholarship, prods his readers to think about what they eat in new ways and even offers possibilities for the future. The polemics are presented with a fair and judicious hand, but it is difficult to walk away from this text without seriously reconsidering where your food comes from and what you eat.' Kenneth Albala, University of the Pacific[T]he first real introductory text in food studies... The tone is at once intellectual and conversational... A deft introduction to a diverse field. Highly recommended. -- J.M. Deutsch, CUNY Kingsborough Community College * CHOICE *Table of ContentsChapter 1: Why Study Food? Chapter 2: Identity: Are We What We Eat? Chapter 3: The Drama of Food: Divided Identities Chapter 4: Convenience: The Global Food Chain Chapter 5:Responsibility: Do We Pay the Full Costs of Dinner? Chapter 6:The Future of Food Appendix: Questions for Discussion and Further Research Bibliography

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Book SynopsisFood Information, Communication and Education analyses the role of different media in producing and transforming knowledge about food. Eating knowledge', or knowledge about food and food practice, is a central theme of cooking classes, the daily press, school textbooks, social media, popular magazines and other media. In addition, a wide variety of actors have taken on the responsibility of informing and educating the public about food, including food producers, advertising agencies, celebrity chefs, teachers, food bloggers and government institutions. Featuring a range of European case studies, this interdisciplinary collection advances our understanding of the processes of mediatization, circulation and reception of knowledge relating to food within specific social environments. Topics covered include: popularized knowledge about food carried over from past to present; the construction of trustworthy knowledge in today's food risk society; critical assessment of nutrition eduTrade ReviewThis book investigates how knowledge about food is developed, disseminated and digested in diverse Western European contexts. Chapters critically examine beliefs about child and elderly nutrition, diabetes, gluten-sensitivity, vitamins and other dietary issues where medical experts, media brokers, scientists and educators promote concepts not only of good eating, but also of health and compliant citizenship. The book provides provocative insights into how food knowledge undergirds political policies, educational practices and nutrition advice. * Carole Counihan, Professor Emerita of Anthropology, Millersville University, USA and Editor-in-Chief of Food and Foodways *Scholars and activists have long emphasized the importance of “knowing where food comes from” while paying too little attention to the question of where knowledge about food comes from. Stepping into the gap is this ambitious collection of internationally diverse, interdisciplinary essays exploring what people know about eating, what they do with that knowledge and the broader politics of knowledge, authority and legitimacy that shape both. * Charlotte Biltekoff, Associate Professor of American Studies & Food Science and Technology, University of California, Davis, USA *Susan Kovacs and Simona De lulio have composed a flavorful book, pleasant to read, with a rich diversity of contexts, objects and approaches. It may therefore be of interest to researchers from any area who are sympathetic to human and social sciences. -- Cristina Romanelli, Universidad de Lille * Revista CENTRA de Ciencias Sociales *This collection is for anthropologists, historians, sociologists, and education specialists interested in the ways our knowledge of food is shaped by others, and how we in turn shape that knowledge ... This collection begins to tease out these complexities, making it a valuable addition to food studies. -- Lexi Earl, University of Oxford * Gastronomica *Table of ContentsList of Figures Contributors Acknowledgments Introduction, Simona De Iulio (University of Lille, France) and Susan Kovacs, (Enssib Library and Information Science School, Villeurbanne, France) Part I: Construction and Circulation of 'Eating Knowledge': Mediators and mediations 1. Athena, Jesus Christ and the Traffic light. History and Anthropology of Olive Oil, Elisabetta Moro, (University of Naples, Italy) 2. Strategies for disseminating dietetics: The health regimen as medical book genre in seventeenth-century France, Justine Le Floc'h, (Sorbonne University, France) 3. Projecting savoir-faire in the French classroom: Nutrition filmstrips, 1930–70, Didier Nourrisson, (University of Lyon, France) 4. Changing Public Health Recommendations for Older People: from Curbing Excess to Battling Undernutrition, Laura Guérin, (Max Weber Centre, France) 5. Food in the Workplace, where Productivity Meets Well-Being: a Contemporary Question?, Thomas Heller and Elodie Sevin, (University of Lille, France) 6. Knowledge, Information and Mediations in Tension: a Decade of Food Scandals and Controversies, François Allard-Huver, (University of Lorraine, France) Part II: Uses and Appropriations of ‘Eating Knowledge’ in Everyday Practices 7. From Disciplining Bodies to Patient Education: Changing Diabetics' Eating Habits in the Nineteenth and Twentieth Centuries, Vincent Schlegel, (The School for Advanced Studies in the Social Sciences (EHESS), Paris, France) 8. The Dietary Consultation Session as a Place for Mediating Food Knowledge, Viviane Clavier, (University of Grenoble-Alpes, France) 9. Information Practices and Knowledge Appropriation Among Gluten-Sensitive Individuals, Virginie Wolff, (University of Strasbourg, France) 10. Vitamins in Food Advertising and School Resources, 1950 to the Present: Between Prevention and Health-Capital Approaches, Simona De Iulio (University of Lille, France), Laurence Depezay (University of Lille, France), Susan Kovacs, (Enssib Library and Information Science School, Villeurbanne, France), Denise Orange Ravachol, (University of Lille, France), and Christian Orange, (Free University of Brussels (ULB) Belgium) 11. The Circulation of Knowledge about Food in Schools, Marie Berthoud, (University of Lille, France) 12. Developing a Reasoned Approach to Food Education Through Science Teaching, Denise Orange Ravachol, (University of Lille, France) and Christian Orange, (Free University of Brussels (ULB) Belgium) 13. When 'Healthy' Eating becomes a Political Issue: Parents’ Association School Canteens in Andalusia, Spain, Philippe Cardon, (University of Lille, France) and María Dolores Martín-Lagos López, (University of Granada, Grenada) Bibliography Index

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Book SynopsisWhile the history of food on the home front in wartime Britain has mostly focused on rationing, this book reveals the importance and scale of nation-wide communal dining schemes during this era. Welcomed by some as a symbol of a progressive future in which wasteful' home dining would disappear, and derided by others for threatening the social order, these sites of food and eating attracted great political and cultural debate. Using extensive primary source material, Feeding the People in Wartime Britain examines the cuisine served in these communal restaurants and the people who used them. It challenges the notion that communal eating played a marginal role in wartime food policy and reveals the impact they had in advancing nutritional understanding and new food technologies. Comparing them to similar ventures in mainland Europe and understanding the role of propaganda from the Ministry of Food in their success, Evans unearths this neglected history of emergency public feeding Table of ContentsTable of Contents List of Illustrations Acknowledgements Introduction: Emergency public feeding in 20th and 21st century Britain § The National Kitchen § The British Restaurant § Public Feeding § Eating Out § Many Mouths § Emergency Measures 1. British Food and Feeding up to the First World War § Introduction § Faith and Consumption § Female Voluntarism, Class and Gender § Scientific Advance, Class, and Nutritional Reform § Humanitarianism, Socialism and the New Liberalism § Conclusion 2. The Birth of Emergency Public Feeding in the First World War Introduction From soup kitchens to communal kitchens The radical threat of communal dining Avoiding the taint of charity and establishing the female role: the organisation of the new national kitchens Conclusion 3. The development of Emergency Public Feeding in the First World War Introduction Food Control Committees and the forward march of public feeding The ‘Peripatetic Piewoman’: a case study in female leadership in public feeding Food Reformers: Nutritional Instruction and Egalitarian Eating ‘Civilizational Value’? Arnold Bennett versus GK Chesterton Resistance grows Conclusion 4. British Food and Feeding in the Interwar period · Introduction · Public Feeding limps on as British society changes · Nutrition, the Body and National Health · Communal Feeding as Communism and the female call for ‘permanent relief’ · International Comparisons · Conclusion 5. The Birth of Emergency Public Feeding in the Second World War Introduction The British Restaurant is born Nutritional Reform § British Restaurants: how they looked and how they worked Left/Right political divisions Conclusion 6. The Development of Emergency Public Feeding in the Second World War Introduction Nutritional reformers versus the sausage roll Emergency Feeding Schemes – the Queen’s Messenger Convoys A Plethora of Schemes Eating Out with Tommy Trinder (and Barbara Cartland) Utility – ‘marginal’ to the war effort, or more significant? Conclusion Conclusion: Emergency feeding in historical perspective Bibliography Index

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Book SynopsisWorking across food studies and media studies, Joanne Hollows examines the impact of celebrity chefs on how we think about food and how we cook, shop and eat. Hollows explores how celebrity chefs emerged in both restaurant and media industries, making chefs like Jamie Oliver and Gordon Ramsay into global stars. She also shows how blogs and YouTube enabled the emergence of new types of branded food personalities such as Deliciously Ella and BOSH! As well as providing a valuable introduction to existing research on celebrity chefs, Hollows uses case studies to analyse how celebrity chefs shape food practices and wider social, political and cultural trends. Hollows explores their impact on ideas about veganism, healthy eating and the Covid-19 pandemic and how their advice is bound up with class, gender and race. She also demonstrates how celebrity chefs such as Jamie Oliver, Hugh Fearnley-Whittingstall, Nadiya Hussain and Jack Monroe have become food activists and campaigners

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Book SynopsisOffering a much-needed analysis of the overlooked crisis of food poverty in Ireland, this book brings together the complex picture emerging from interviews with users of food aid, explores the international landscape of food poverty and what action should be taken.Table of Contents1. Introduction 2. An international perspective 3. Poverty and food: the Irish context 4. Interpreting the data 5. Pathways into food poverty 6. Pathways through food poverty 7. Investigating the policy drivers 8. Responses to food poverty 9. Conclusions

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Book SynopsisAs we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate—and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as disperseTrade Review“Its writing limpid, its organization elegant, its argument scintillating, this book is inspirational. And radical. Annemarie Mol effectively unseats the mindset that cannot see past people as thinking and embodied beings. While her address is to questions as they are posed in philosophy, this book will find huge sympathy among those dealing with anthropological materials of all kinds and stages a striking provocation for the general reader who asks whether scholarship can tell us anything new.” -- Marilyn Strathern, author of * Relations: An Anthropological Account *“In characteristically crisp and inviting prose, Annemarie Mol thinks through eating—its social acts, sensory experiences, and metabolic processes—to re-metabolize the wisdoms so many of us have absorbed about knowing and relating, being and doing, subjectivity and agency. Eating in Theory offers a nourishingly pluralistic vision of humans permeable to their surroundings, interdependent rather than autonomous, and hungry for further thinking. It’s a book to savor.” -- Heather Paxson, Professor of Anthropology, Massachusetts Institute of Technology"Eating in Theory is a tasty and satisfying treat for anyone interested in human-nature relationships, refreshing theoretical perspectives, food studies, ethnography and more." -- Ola Plonska * LSE Review of Books *"[I]n detailing much of her critical reflection on a certain valued practice of thinking over those of eating, Mol eloquently brings into the limelight the vitality of abandoning grand theories aimed at explaining all human beings, and especially those not situated in their own theorization." -- Elin Linder * Anthropology Book Forum *"A remarkable book. . . . By dispensing with the ontological need for knowledge to be universal, Eating in Theory lives up to its title and truly theorizes eating as an act of meaning and meaning making. . . . Mol’s analysis unfolds fluidly and clearly. . . . Highly recommended. Graduate students, faculty, and professionals." -- M. A. Lange * Choice *"I know of no health researcher who so compellingly takes health out of individual bodies and situates it in the collective ecology that bodies depend on. . . . No writings seem more relevant to the crises of the present moment." -- Arthur W. Frank * Journal of Medical Humanities *"[A] terrific little book. . . . . Anthropologists and sociologists with an interest in Food Studies can easily make strong use of Eating in Theory, as well as of course philosophers of many disciplines preoccupied with the question of what we can wrap our collective Western mouth—rather than our head—around the most pernicious theoretical effects of the Anthropocene." -- Megan Volpert * Popmatters *"I find this book a valuable philosophical and theoretical contribution to our understanding of eating and food. I find it especially useful because Annemarie Mol demonstrates, through her scrutiny of such philosophical categories as Being, Knowing, Doing, and Relating, the multiple entanglements between people, between humans and nonhumans, that highlight the complexities of eating. As she successfully demonstrates, this traditionally banalized act can be productive for thinking about what it means to be human at a time when multiple empirical realities challenge universal philosophical understandings." -- Steffan Igor Ayora-Diaz * Journal of Anthropological Research *"Eating in Theory proves to be not only brief and approachable, but exciting and thought-provoking for foodways scholars. Reminiscent of Sarah Pink’s work on sensory ethnography, Mol introduces the reader to exciting new approaches in studying food and eating. Through thoughtful fieldwork passages and engaging analysis, Mol teaches us to view the world through eating, relating it to larger issues of overconsumption and ecological sustainability." -- Ema Noëlla Kibirkstis * Digest *"This book unravels the particular and ever-present model of the human derived from Western epistemologies while demonstrating its perniciousness by experimenting with alternatives. . . . Mol's voice is precise, challenging, and insightful. . . . Mol's ideas inspire a way of laboring in the world, of which the academia is part." -- Jessica Hardin * Anthropological Quarterly *"Eating in Theory brings Mol’s sophisticated approach to materiality and its enactment to bear on the prosaic topic of eating. This fascinating yet complex topic is much enriched by her approach and clarity. . . . Mol’s choice of the familiar yet always fascinating topic of eating has allowed her to create a very helpful primer and companion for a posthuman understanding of being, knowing, thinking, and relating. Naturally it is of interest to anyone interested in the topic of food and eating but should also be read widely across the humanities and social sciences for its contributions to thinking around ecological sustainability and philosophy." -- Hannah Drayson * Leonardo *Table of Contents1. Empirical Philosophy 2. Being 3. Knowing 4. Doing 5. Relating 6. Intellectual Ingredients Acknowledgments Notes Bibliography Index

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Book SynopsisEating beside Ourselves examines eating as a site of transfer and transformation across bodies and selves. The contributors show that by turning organic substance into food, acts of eating create interconnected food webs organized by relative conditions of edibility through which eaters may in turn become eaten. In case studies ranging from nineteenth- and twentieth-century industrial animal husbandry in the United States, biodynamic winemaking in Aotearoa New Zealand, and reindeer herding in Arctic Norway to the creation of taste sensation in pet food and the entanglement of sugar and diabetes in the Caribbean, the contributors explore how food and eating create thresholds for human and nonhuman relations. These thresholds mediate different conditions and states of being: between living and dying, between the edible and the inedible, and the relationship between living organisms and their surrounding environment. In this way, acts of eating and the process of metabolism partakeTrade Review"This book offers both approachable case studies and provocations for academic conversation across disciplines, such as environmental and medical ethics or human geography and global justice. . . . Highly recommended. Upper-division undergraduates. Graduate students, faculty, and professionals." -- S. M. Weiss * Choice *Table of ContentsForeword / Wim Van Daele ix Acknowledgments xi Introduction. Eating Beside Ourselves / Heather Paxson 1 1. Sweetness across Thresholds at the Edge of the Sea / Amy Moran-Thomas 29 2. The Food of Our Food: Medicated Feed and the Industrialization of Metabolism / Hannah Landecker 56 Intercalary Exchange. Processing / Hannah Lnadecker and Alex Blanchette 86 3. The Politics of Palatability: Hog Viscera, Pet Food, and the Trade in Industrial Sense Impressions / Alex Blanchette 89 Intercalary Exchange. (In)Edibility / Alex Blanchette and Marianne Elisabeth Lien 11 4. Becoming Food: Edibility as Threshold in Arctic Norway / Marianne Elisabeth Lien 114 Intercelary Exchange. Giving / Marianne Elisabeth and Harris Solomon 137 5. On Life Support / Harris Solomon 140 Intercalary Exchange. Transgression / Harris Solomon and Emily Yates-Doerr 158 6. The Placenta: An Ethnographic Account of Feeding Relations / Emily Yates-Doerr 163 Intercalary Exchange/ Nourishment / Emily Yates-Doerr and Deborah Health 187 7. Between Sky and Earth: Biodynamic Viticulture's Slow Science / Deborah Heath 191 Contributors 219 Index

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Book SynopsisIn its current state, the global food system is socially and ecologically unsustainable: nearly two billion people are food insecure, and food systems are the number one contributor to climate change. While agro-industrial production is promoted as the solution to these problems, growing global "food sovereignty" movements are challenging this model by demanding local and democratic control over food systems. Translating Food Sovereignty accompanies activists based in the Pacific Northwest of the United States as they mobilize the claim of food sovereignty across local, regional, and global arenas of governance. In contrast to social movements that frame their claims through the language of human rights, food sovereignty activists are one of the first to have articulated themselves in relation to the neoliberal transnational order of networked governance. While this global regulatory framework emerged to deepen market logics, Matthew C. Canfield reveals how activists are leveraging this order to make more expansive social justice claims. This nuanced, deeply engaged ethnography illustrates how food sovereignty activists are cultivating new forms of transnational governance from the ground up. Trade Review"This book brings to life interactions among globally connected activist communities seeking to challenge dominant and rather simplistic ways of thinking about inequality, the environment, poverty, and food production. A must-read for scholars, students, and activists as well as those seeking to implement more inclusive and realistic policies."—Eve Darian-Smith, University of California, Irvine"Matthew Canfield is one of the leading socio-legal scholars focused on food sovereignty and agroecology. In this gripping account of the burgeoning food sovereignty movement in the US, he highlights how activists use food sovereignty to challenge transnational governance and neoliberal economic models. Canfield grounds his work in detailed ethnographical study and tells a bigger story of how struggles over the control of food systems can transform law, society, and economy. The food sovereignty movement is over 25 years old and has used law in complex and creative ways. While at the same time, food politics today are more intense than ever. This book is incredibly timely and provides an account of legality in the food sovereignty movement that we've all been waiting for."—Michael Fakhri, UN Special Rapporteur to the Right to Food"Translating Food Sovereignty is as ambitious as it is engaging. Expertly weaving together ethnography with legal studies, Canfield not only helps us to re-imagine more just food systems, he shows us how this is already being done."—Jessica Duncan, Wageningen University"Canfield examines the 'social practices of translation' involved in food sovereignty, whereby power and meaning are constantly contested and shifting. Using ethnographic research methods, the author traces the historical evolution of food sovereignty and then provides examples of how groups attend to issues such as control and communication in food governance at local, national, and international levels.... Recommended."—C. L. Lalonde, CHOICE"Canfield's book represents a grounded and inspiring assessment of how strategically cultivating justice in an age of global governance, through different local and global forms of legal mobilization of food sovereignty – from street protests to strategic litigation – can hold tremendous promise."—Jeff Handmaker, The Journal of Peasant Studies"Canfield's book points to openings in an ongoing and probably irresolvable debate. His careful, comprehensive, and rigorous examination of several cases invites us to step into them and explore what the right to food and other rights could look like in some places. He allows us to explore what is possible and what could be realized through collective, concerted action on multiple scales. Ultimately, the struggle and debate continues well beyond the conclusion of the book, and we can thank Canfield for offering us some new tools and insight toward carrying on the struggle."—Amy Trauger, The AAG Review of Books"This work is extremely useful for community organizers and activists in this area and policymakers at all levels, local, national, and international."—Richard Zimmer, Food Anthropology"[W]ell written, informative, and engaging. For anyone interested in learning about the FS [food sovereignty] movement, this book provides a general history of the global FS movement and a detailed record of FS activism in western Washington.... Due to Canfield's selected methodology and active participation in the FS struggle, presented perspectives feel personal, giving you insights on why the FS movement is important to many."—Tiffany K. Woods, Agriculture and Human Values"In an era marked by widespread food insecurity and escalating concerns about climate change, Translating Food Sovereignty: Cultivating Justice in an Age of Transnational Governance by Matthew C. Canfield offers a timely and thought-provoking analysis of the global food system.... With a wealth of experiences spanning from 'formal' to 'informal' and encompassing both legal and practical dimensions, each perspective presented feels remarkably comprehensive and worthy of serious consideration."—Mallory Cerkleski, Journal of Agriculture, Food Systems, and Community Development"In this engaging empirical account, we not only learn about recent and ongoing food sovereignty struggles in their local specificity but also glimpse how these struggles extend beyond lawmaking institutions and across legal jurisdictions. Translating Food Sovereignty thus offers a welcome contribution to legal anthropology, studies of social movements, and scholarship on governance from below."—Leila Kawar, Political and Legal Anthropology ReviewTable of ContentsIntroduction: The Law and Politics of Food Sovereignty 1. Translocal Translation and the Practice of Networks 2. Constructing and Contesting "Local" Food Governance 3. Revaluing Agricultural Labor 4. Protecting People's Knowledge 5. Democratizing Global Food Governance Conclusions: Cultivating Justice in an Age of Transnational Governance

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Book Synopsis2025 Farm Foundation Book of the Year Award​ Winner C-SPAN Author Series Most Important Book of 2024 The hidden history of an economic and cultural crisis that is threatening our very food supply—the disappearance of the American farmer. Critically acclaimed with praise from across the political spectrum, Land Rich, Cash Poor reveals the urgent, unflinching truth.  “An anthem to the family farm in America.” — AP News  “A beautiful book. You won’t want to put it down.” — Peter Slevin, contributing writer for The New Yorker  “Well worth reading for those who care about what we eat and where it comes from.”  — Mike Gousha, Emmy-award-winning journalist and PBS documentarian Taking on this working-class story of heart and hardship, award-winning writer and rural policy expert Brian Reisinger weaves forgotten eras of American history with his own family’s four-generation fight for survival in Midwestern farm country. Readers learn the truth about America’s most detrimental and unexplained socioeconomic crisis: How the family farms that feed us went from cutting a middle-class path through the Great Depression to barely making ends meet in modern America. Along the way, they’ll see what it truly takes to feed our country: accidents that can kill or maim; weather that blesses or threatens; resilience in the face of crushing economic crises, from depressions and recessions to COVID-19; and the tradition that presses down on each generation when you're not just fighting for your job, you're fighting for your heritage. With newly analyzed data, sharp historical analysis, conversations with some of modern farming’s most notable champions and critics alike, honest debate on both sides of the aisle and everywhere in between, and personal storytelling, Reisinger reveals how the hollowing out of rural America is affecting every single American dinner table. Food prices soaring far beyond the rate of inflation, a vulnerable food supply chain, environmental and ecological dilemmas, the security of our farmland from foreign adversaries, a mental health crisis that includes farmer suicides and addictions, a deepening urban-rural divide, and more worries than ever about what’s for dinner. These are all becoming the hallmarks of a food system that has long stood as a modern miracle. The critically acclaimed Land Rich, Cash Poor offers the truth and what we can do—before it’s too late.

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Book SynopsisA groundbreaking synthesis of food studies, archival theory, and early American literature There is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating—or, at least, no food—preserved among the printed records of the early United States. Synthesizing a range of textual artifacts with accounts (both real and imagined) of foods harvested, dishes prepared, and meals consumed, An Archive of Taste reveals how a focus on eating allows us to rethink the nature and significance of aesthetics in early America, as well as of its archive.Lauren F. Klein considers eating and early American aesthetics together, reframing the philosophical work of food and its meaning for the people who prepare, serve, and consume it. She tells the story of how eating emerged as an aesthetic activity over the course of the eighteenth century and how it subsequently transformed into a means of expressing both allegiance and resistance to the dominant Enlightenment worldview. Klein offers richly layered accounts of the enslaved men and women who cooked the meals of the nation’s founders and, in doing so, directly affected the development of our national culture—from Thomas Jefferson’s emancipation agreement with his enslaved chef to Malinda Russell’s Domestic Cookbook, the first African American–authored culinary text.The first book to examine the gustatory origins of aesthetic taste in early American literature, An Archive of Taste shows how thinking about eating can help to tell new stories about the range of people who worked to establish a cultural foundation for the United States.Trade Review"In An Archive of Taste, Lauren F. Klein’s old-fashioned archival work and new-era computational skills grant access to subterranean literary narratives, reanimating matters hard to locate, much less taste or see. Klein’s welcome meditations on absent chefs and occluded stories bring new insights to early American literature."—Rafia Zafar, author of Recipes for Respect: African American Meals and Meaning"An Archive of Taste is a gorgeously written account of the relation between eating, the archive, and the histories of racial exclusion that shape them both. Lauren F. Klein offers a new frame for understanding the eighteenth-century category of taste, as well as a sharp exploration of the affordances and limits of digital humanities methodologies’ efforts to redress the imbrication of race and the archive."—Monique Allewaert, author of Ariel’s Ecology: Plantations, Personhood, and Colonialism in the American Tropics "Klein’s probing, careful, self-reflective analysis becomes a model for us as readers as well, and enables us to engage in a speculative reading of a book that, no doubt, will be much-cited because it offers an inspiration and paradigm for future work."—American Literary History"Across all five chapters, Klein discerns an abundant archive of taste, even as her capacious analysis confronts that archive’s unique risks of perishability."—Early American Literature"An Archive of Taste makes an important intervention into the fields of nineteenth-century literary studies and food studies through thoughtful citational and archival practices. Importantly, it also bridges established and emergent conversations on the challenges of archival recover, typically written in analog, with digital research."—CriticismTable of ContentsContentsAcknowledgmentsIntroduction: No Eating in the Archive1. Taste: Eating and Aesthetics in the Early Republic2. Appetite: Eating, Embodiment, and the Tasteful Subject3. Satisfaction: Aesthetics, Speculation, and the Theory of Cookbooks4. Imagination: Food, Fiction, and the Limits of Taste5. Absence: Slavery and Silence in the Archive of EatingEpilogue: Two Portraits of TasteNotesBibliographyIndex

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Book SynopsisDining out used to be considered exceptional. However, the Food Standards Authority reported that in 2014, one meal in six was eaten away from home in Britain. Previously considered a necessary substitute for an inability to obtain a meal in a family home, dining out has become a popular recreational activity for a majority of the population, offering pleasure as well as refreshment.Based on a major mixed-methods research project on dining out in England, this book offers a unique comparison of the social differences between London, Bristol and Preston from 1995 to 2015, charting the dynamic relationship between eating in and eating out. Addressing topics such as the changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, and class differences in taste and the pleasures and satisfactions associated with dining out, the authors explore how the practice has evolved across the three cities.Trade Review'This is a remarkable book that will be of wide interest to sociologists of consumption and scholars of food studies more generally. Not only is it rare to undertake a national study of eating out in commercial establishments and friends'/relatives' houses, but it is probably without precedent to repeat such a study after an interval of twenty years—between 1995 and 2015 ... The book fills a large gap in the sociology of eating out and thus makes an extremely important contribution to the field. By documenting a central social activity in both socio-political space and over time, the authors have created a very valuable resource that will be widely consulted in years to come.'British Journal of Sociology'This is an exquisitely detailed and deliberate sociology of the ordinary restaurant meal and dinner with friends … It is the perfect book to teach with and I will do so.'Contemporary Sociology -- .Table of ContentsPart I: Introduction1 Dining out2 Method and contextPart II: Familiarisation3 Patterns of dining out4 The meaning of eating outPart III: Informalisation5 Food at home6 Domestic hospitality7 Restaurant performances8 Organising eatingPart IV: Diversification9 Regard for variety10 Aesthetics, enthusiasm and culinary omnivorousness11 Landscape of varietyPart V: Continuity and change12 The practice of eating out13 Explaining continuity and changeIndex

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Book SynopsisExploring the food we serve in schools, hospitals and prisons, this book argues that public food provision offers a microcosm of society at large. It highlights how public institutions are harnessing the power of purchase to secure public health. -- .

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Book SynopsisSHORTLISTED FOR THE 2023 TASTE CANADA AWARD FOR CULINARY NARRATIVESFeatured on "The Sunday Magazine" on CBC RadioNearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favorite lump of carbs ​​​​If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more. In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture’s version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favorite dish. With an introduction by Karon Liu. Illustrations by Meegan Lim.Contributors include: Michal Stein, Christina Gonzales, Kristen Arnett, David Buchbinder, André Alexis, Miles Morrisseau, Angela Misri, Perry King, Sylvia Putz, Mekhala Chaubal, Arlene Chan, Chantal Braganza, Naomi Duguid, Eric Geringas, Matthew Murtagh-Wu, Monika Warzecha, Bev Katz Rosenbaum, Tatum Taylor Chaubal, Domenica Marchetti, Julie Van Rosendaal, Amy Rosen, Cheryl Thompson, Jennifer Jordan, Marie Campbell, Navneet AlangTrade Review“Some essays are terrifically informative…But the most moving are deeply personal…With laughter, tears, and an occasional recipe that feels like part of an oral tradition, this collection speaks to the heart of all who grew up eating dumplings at their grandmother's table.” – Heather Booth, Booklist"Toronto journalist and urbanist John Lorinc collects stories, histories, family traditions (and even some recipes from food historians, chefs, and other prominent Canadians) about perhaps the most universal food phenomenon the world over: the dumpling!" – Andrew Woodrow-Butcher, Quill & Quire"What We Talk About When We Talk About Dumplings is a collection of essays from journalists, food historians, and other writers for whom dumplings are a vessel for understanding global and personal histories that include a number of dumpling-related debates." – Alexandra Trnka, Quill & Quire "What We Talk about When We Talk about Dumplings will leave you hungry. And it will leave you wanting, because it turns out that a dumpling can be the perfect introduction to a different culture and to the human condition itself." – Hattie Klotz, Literary Review of Canada"A drool-worthy publication and fun-tastic read, What We Talk About When We Talk About Dumplings is a compendium of some of the most engaging stories centered on dumplings." – Cynthia Rekdal, International Examiner"Whether the believe calzone, pierogi, or even Scotch eggs count as dumplings, all of the authors share a sense of joy and community when it comes to these flavourful, starchy delights." – Kris Rothstein, Geist"A fun look at the history and stories behind dumplings the world over. The immigrant experience is at the heart of many of these touching essays. Great for a food focused book club!" – Katrina Mendrey, Chapter One Bookstore

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Book SynopsisFrom large-scale cattle farming to water pollution, meat— more than any other food—has had an enormous impact on our environment. Historically, Americans have been among the most avid meat-eaters in the world, but long before that meat was not even considered a key ingredient in most civilizations’ diets. Labor historian Wilson Warren, who has studied the meat industry for more than a decade, provides this global history of meat to help us understand how it entered the daily diet, and at what costs and benefits to society.Spanning from the nineteenth century to current and future trends, Warren walks us through the economic theory of food, the discovery of protein, the Japanese eugenics debate around meat, and the environmental impact of livestock, among other topics. Through his comprehensive, multifaceted research, he provides readers with the political, economic, social, and cultural factors behind meat consumption over the last two centuries. With a special focus on East Asia, Meat Makes People Powerful reveals how national governments regulated and oversaw meat production, helping transform virtually vegetarian cultures into major meat consumers at record speed.As more and more Americans pay attention to the sources of the meat they consume, Warren’s compelling study will help them not only better understand the industry, but also make more informed personal choices. Providing an international perspective that will appeal to scholars and nutritionists alike, this timely examination will forever change the way you see the food on your plate.

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Book SynopsisIn the 1960s and early 1970s, countercultural rebels decided that, rather than confront the system, they would create the world they wanted. The natural foods movement grew out of this contrarian spirit. Through a politics of principled shopping, eating, and entrepreneurship, food revolutionaries dissented from corporate capitalism and mainstream America.In Food for Dissent, Maria McGrath traces the growth of the natural foods movement from its countercultural fringe beginning to its twenty-first-century ""food revolution"" ascendance, focusing on popular natural foods touchstones - vegetarian cookbooks, food co-ops, and health advocates. Guided by an ideology of ethical consumption, these institutions and actors spread the movement's oppositionality and transformed America's foodscape, at least for some. Yet this strategy proved an uncertain instrument for the advancement of social justice, environmental defense, and anti-corporatism. The case studies explored in Food for Dissent indicate the limits of using conscientious eating, shopping, and selling as tools for civic activism.

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Book SynopsisRECOMMENDED BY SMITHSONIAN MAGAZINE AS A "BEST BOOK ABOUT FOOD OF 2016"! READERS WITH AN INTEREST IN THE HISTORY OF FOOD AND AMERICANA WILL SAVOR THIS CULTURAL HISTORY There's more to candy than its sugary taste. As this book shows, candy has a remarkable history, most of it sweet, some of it bitter. The author, a food historian and candy expert, tells the whole story-from the harvesting of the marshmallow plant in ancient Egypt to the mass-produced candy innovations of the twentieth century. Along the way, the reader is treated to an assortment of entertaining facts and colorful characters. These include a deposed Mexican president who ignited the modern chewing gum industry, the Native Americans who created pemmican, an important food, by mixing fruit with dried meat, and the little-known son of a slave woman who invented the sugar-processing machine still in use today. Susan Benjamin traces people's changing palate over the centuries as roots, barks, and even bugs were savored as treats. She surveys the many uses of chocolate from the cacao bean enjoyed by Olmec Indians to candy bars carried by GIs in World War II. She notes that many candies are associated with world's fairs and other major historical events. Fun and informative, this book will make you appreciate the candy you love even more by revealing the fascinating backstory behind it.

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