Taking Food Public: Redefining Foodways in a Changing World

Editat de Psyche Williams Forson, Carole Counihan

en Limba Engleză Hardback – 14 sep 2011

The field of food studies has been growing rapidly over the last thirty years and has exploded since the turn of the millennium. Scholars from an array of disciplines have trained fresh theoretical and methodological approaches onto new dimensions of the human relationship to food. This anthology capitalizes on this particular cultural moment to bring to the fore recent scholarship that focuses on innovative ways people are recasting food in public spaces to challenge hegemonic practices and meanings. Organized into five interrelated sections on food production – consumption, performance, Diasporas, and activism – articles aim to provide new perspectives on the changing meanings and uses of food in the twenty-first century.

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Specificații

ISBN-13: 9780415888547
ISBN-10: 0415888549
Pagini: 654
Ilustrații: 20 tables, 48 halftones, 1 line drawing and Following Transnational Studies Reader
Dimensiuni: 178 x 254 x 35 mm
Greutate: 1.37 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom

Cuprins

1. Introduction: Taking Food Public: Redefining Foodways in a
Changing World, Psyche Williams-Forson and Carole
Counihan

Rethinking Production
2. Food Industrialization and Food Power: Implications for Food
Governance, Tim Lang
3. Women and Food Chains: The Gendered Politics of Food,
Patricia Allen and Carolyn Sachs
4. Can We Sustain Sustainable Agriculture? Learning from
Small-scale Producer-suppliers in Canada and the UK
5. Things Became Scarce: Food Availability and Accessibility in
Santiago de Cuba Then and Now, Hanna Garth
6. Capitalism and its Discontents: Back-to-the-Lander and
Freegan Foodways in Rural Organ, Joan Gross
7. Cultural Geographies in Practice: The South Central Farm:
Dilemmas in Practicing the Public, Laura Lawson
8. Charlas Cullinarias: Women Speaking from Their Public
Kitchens, Meredith E. Abarca
Rethinking Food Consumption
9. Inequality in Obesigenic Environments: Fast Food Destiny
in New York City, N.O.A. Kwate, Chun-Yip Yau, Ji-Meng
Loh, and Donya Williams
10. Physical Disabilities and Food Access Among Limited
Resource Households, Caroline B. Webber, Jeffrey Sobal,
and Jamie S. Dollahite
11. Other Women Cooked for My Husband: Negotiating
Gender, Food, and Identities in an African
American/Ghanaian Household, Psyche Williams-Forson
12. Going Beyond the Normative, White, "Post-racial" Vegan
Epistemology, Amie Breeze Harper
13. Purity, Soul Food, and Sunni Islam, C. Rouse and J. Hoskins
14. Gleaning from Gluttony: An Australian Youth Subculture
Confront the Ethics of Waste, Ferne Edward and David
Mercer
15. If They Only Knew: Color Blindness and Universalism in
California Alternative Food Institutions, Julie Guthmann
Performing Food Cultures
16. Feeding Desire: Food, Domesticity and Challenges to
Heteropatriarchy, Anita Mannur
17. Towards Queering Food Studies: Foodways,
Heternormativity, and Hungry Women in Chicana Lesbian
Writing, Julia C. Ehrhardt
18. Metrosexuality Can Stuff It: Beef Consumption as
(Heteromasculine) Fortification, C. Wesley Buerkle
19. "Please Pass the Chicken Tits": Rethinking Men and
Cooking at an Urban Firehouse, Jonathan Deutsch
20. Magic Metabolisms: Competitive Eating and the Formation
of an American Bodily Idea, Adrienne Johnson
21. Vintage Breast Milk: Exploring the Discursive Limits of
Feminine Fluids, Penny Van Esterik
22. Do the Hands that Feed Us Hold Us Back?: Implications of
Assisted Eating, Physical Disabilities and Food Access
Among Limited Resource Households, G. Denise Lance
23. Will Tweet for Food, Alison Caldwell
24. Visualizing 21^st Century Foodscapes: Using Photographs
and New Media in Food Studies, Melissa Salazar
Food Diasporas Taking Food Global
25. Justice at a Price: Regulation and Alienation in the Global
Economy, Daniel Reichman
26. From the Bottom Up: The Global Expansion of Chinese
Vegetable Trade for New York City Markets, Valerie
Imbruce
27. SPAM and Fast-food ‘Glocalization’ in the Philippines:
Perspectives from the Provincial Philippines, Ty
Matejowsky
28. The Envios of San Pablo Huixtepec, Oaxaca: Food, home,
and transnationalism, J.I. Grieshop
29. Consuming Interests: Water, Rum, and Coca-Colas from
Ritual Propitiation to Corporate Expropriation in Highland
Chiapas, June Nash
30. Feeding the Jewish Soul in the Delta Diaspora, Marcie
Cohen Ferris
31. The Yoruba Body, Julie Boticello
32. Tequila Shots, Marie Sarita Gaytan
33. The Political Uses of Culture: Maize Production and the GM
Corn Debates, Elizabeth Fitting
Food Activism
34. Practicing Food Democracy: A Pragmatic Politics of
Transformation, Neva Hassanein
35. Food, Place and Authenticity: Local Food and the Sustainable Tourism Experience, Rebecca Sims
36. Mexicans Taking Food Public: The Power of the Kitchen in the San Luis Valley, Carole Counihan
37. A Feminist Examination of Community Kitchen in Peru and Bolivia, Kathleen Schroeder
38. Visceral Difference: Variations in Feeling (Slow) Food, Allison Hayes-Conroy and Jessica Hayes-Conroy
39. Expanding Access and Alternatives: Building Farmers’ Markets in Low-Income Communities, Lisa Markowitz
40. Vegetarians: Uninvited, Uncomfortable, or Special Guests at the Table of the Alternative Food Economy, Carol Morris and James Kirwan
41. Advocacy and Everyday Health Activism among Persons with Celiac Disease: A comparison of Eager, Reluctant, and Non-Activists, Denise Copelton
42. The Year of Eating Politically, Chad Lavin
43. From Food Crisis to Food Sovereignty: The Challenge of Social Movements, Eric Holt-Giménez

Notă biografică

Psyche Wililams-Forson is Associate Professor of American Studies at the University of Maryland College Park and an affiliate faculty member of the Women's Studies and African American Studies departments and the Consortium on Race, Gender, and Ethnicity. She authored the award-winning book (American Folklore Society), Building Houses Out of Chicken Legs: Black Women, Food, and Power (2006). Her new research explores the role of the value market as a immediate site of food acquisition and a project on class, consumption, and citizenship among African Americans by examining domestic interiors from the late nineteenth-century to the early twentieth-century.
Carole Counihan is Professor of Anthropology at Millersville University and editor-in-chief of Food and Foodways journal. She is author of The Anthropology of Food and Body (1999), Around the Tuscan Table: Food, Family and Gender in Twentieth Century Florence (2004), and A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado (2009). She is editor of Food in the USA (2002) and, with Penny Van Esterik, of Food and Culture (1997, 2008). She has been a visiting professor at Boston University, the University of Cagliari, the University of Gastronomic Sciences (Italy), and the University of Malta. Her new research focuses on food activism in Italy.

Recenzii

"If there was ever any question about food being a legitimate subject of scholarly study, Taking Food Public is the answer. These essays demonstrate beyond doubt that studying food can teach students about the most important issues facing today’s societies, not only those related to agricultural production and consumption, but also broader matters such as governance, power, immigration, gender, international relations, and, above all, democracy and social justice. This book should be an easy choice for any number of exciting courses."—Marion Nestle, Nutrition, Food Studies, and Public Health, New York University
"Taking Food Public is a simply brilliant collection of carefully selected, highly accessible writings that demonstrates how a good anthology is so much more than the sum of its parts. This is a vital portal into the world of food and will be an essential addition to reading lists on food-related courses across the humanities and social sciences."—Colin Sage, Geography, University College Cork, Ireland
"Carol Counihan and Psyche Williams-Forson organize some of the best work of the discipline of food studies into accessible teaching units that represent diverse transects of our food and nutrition systems: from production to consumption; from private and cultural identity "at home" to the implications of Diaspora; from food insecurity, junk food, and food deserts to activists demanding the democratization of economic and social policy. Taking Food Public reveals how both an academic movement and broader social movements are 'consciously shaping food in the public sphere.'"—Anne Bellows, Gender and Food/Nutrition, Universität Hohenheim, Germany

Descriere

Taking Food Public is a comprehensive and readable anthology on cutting-edge issues in the public production, consumption and performance of food in the USA and around the globe. The articles in this reader aim to provide new perspectives on the changing meanings and uses of food in the twenty-first century.

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