Taking Food Public: Redefining Foodways in a Changing World / Edition 1

by Psyche Williams Forson, Carole Counihan

Overview

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.

Product Details

ISBN-13:	9780415888554
Publisher:	Taylor & Francis
Publication date:	09/14/2011
Edition description:	New Edition
Pages:	656
Product dimensions:	7.20(w) x 9.90(h) x 1.40(d)

About the Author

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.

Table of Contents

1. 1. Introduction: Taking Food Public: Redefining Foodways in a
2. Changing World, Psyche Williams-Forson and Carole
3. 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

Editorial Reviews

"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

From the Publisher