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Full Product Details

Author:   Psyche Williams Forson (University of Maryland, College Park, USA) ,  Carole Counihan (Millersville University, USA)
Publisher:   Taylor & Francis Ltd
Imprint:   Routledge
Dimensions:   Width: 17.80cm , Height: 3.60cm , Length: 25.40cm
Weight:   1.111kg
ISBN:  

9780415888554

ISBN 10:   0415888557
Pages:   656
Publication Date:   14 September 2011
Audience:   College/higher education ,  General/trade ,  Tertiary & Higher Education ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

"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 21st 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"

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"

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, Universitat Hohenheim, Germany

Author Information

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.

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