The Globalization of Food

by David Inglis (Editor), Debra Gimlin (Editor)

Overview

The Globalization of Food provides a comprehensive guide to all of the key issues involving globalization and the production, distribution and consumption of food in the present day. From domestic kitchens to factory farms, from corporate board-rooms to the fields of the Developing World, the book examines the most important sites and processes involved in changing the ways people all across the planet eat today. Rich in detail, expansive in scope and ambitious in coverage, The Globalization of Food forcefully demonstrates the central role of food in many of the crucial and most controversial social and political issues of the 21st century.The Globalization of Food:- Investigates the multiple ways in which globalization and food are interrelated- Spans established and emerging schools of thought in the field- Covers a broad range of examples and case studies from around the globe- Analyses the key controversies and dilemmas created by food globalization- Features contributions from leading experts in a range of disciplinesContributors include Pat Caplan, Carole Counihan, Marianne Elisabeth Lien, Alan Warde and Rick Wilk.

Product Details

ISBN-13:	9781845208165
Publisher:	Berg Publishers
Publication date:	12/01/2009
Pages:	304
Product dimensions:	6.30(w) x 9.30(h) x 0.90(d)

About the Author

David Inglis is Professor of Sociology at the University of Aberdeen.
Debra Gimlin is Senior Lecturer in Sociology at the University of Aberdeen.

Table of Contents

Contributors vii

Part I Globalization and Food: Key Issues

1 Food Globalizations: Ironies and Ambivalences of Food, Cuisine and Globality David Inglis Debra Gimlin 3

Part II Food Globalizations: Production and Distribution

2 Slow Food and the Politics of 'Virtuous Globalization' Alison Leitch 45

3 Standards, Science and Scale: The Case of Tasmanian Atlantic Salmon Marianne Elisabeth Lien 65

4 Virtue and Valorization: 'Local Food' in the United States and France Michaela DeSoucey Isabelle T?choueyres 81

5 Quality Conventions and Governance in the Wine Trade: A Global Value Chain Approach Stefano Ponte 97

6 Food Systems and the Local Trap Branden Born Mark Purcell 117

7 Fairtrade Food: Connecting Producers and Consumers Caroline Wright 139

Part III Food Globalizations: Preparation and Consumption

8 The National and the Cosmopolitan in Cuisine: Constructing America through Gourmet Food Writing Jos?e Johnston Shyon Baumann Kate Cairns 161

9 Difference on the Menu: Neophilia, Neophobia and Globalization Richard Wilk 185

10 Eating Your Way to Global Citizenship Danielle Gallegos 197

11 Exotic Restaurants and Expatriate Home Cooking: Indian Food in Manhattan Krishnendu Ray 213

12 Globalization and the Challenge of Variety: A Comparison of Eating in Britain and France Alan Warde 227

13 Hispanic Foodways in the San Luis Valley of Colorado: The Local, Global, Hybrid and Processed Fourth of July Feast Carole Counihan 243

14 Globalization and Obesity Jeffery Sobal Wm. Alex McIntosh 255

15 'Is It Real Food?': Who Benefits from Globalization in Tanzania and India? Pat Caplan 273

Index 291