How gentrification uproots the urban food landscape, and what activists are doing to resist it
From hipster coffee shops to upscale restaurants, a bustling local food scene is perhaps the most commonly recognized harbinger of gentrification. A Recipe for Gentrification explores this widespread phenomenon, showing the ways in which food and gentrification are deeply--and, at times, controversially--intertwined. Contributors provide an inside look at gentrification in different cities, from major hubs like New York and Los Angeles to smaller cities like Cleveland and Durham. They examine a wide range of food enterprises--including grocery stores, restaurants, community gardens, and farmers' markets--to provide up-to-date perspectives on why gentrification takes place, and how communities use food to push back against displacement. Ultimately, they unpack the consequences for vulnerable people and neighborhoods. A Recipe for Gentrification highlights how the everyday practices of growing, purchasing and eating food reflect the rapid--and contentious--changes taking place in American cities in the twenty-first century.