by
Stock, Paul V.
Call Number
394.12 STO
Publication Date
2015
Summary
Food is a contentious and emotive issue, subject to critiques from multiple perspectives. Alternative food movements - including the different articulations of local, food miles, seasonality, food justice, food knowledge and food sovereignty - consistently invoke themes around autonomy, sufficiency, cooperation, mutual aid, freedom, and responsibility.In this stimulating and provocative book the authors link these issues to utopias and intentional communities. Using a food utopias framework presented in the introduction, they examine food stories in three interrelated and complementary ways: utopias as critique of existing systems; utopias as engagement with experimentation of the novel, the forgotten, and the hopeful in the future of the food system; and utopias as process that recognizes the time and difficulty inherent in changing the status quo.The chapters address theoretical aspects of food utopias and also present case studies from a range of contexts and regions, including Argentina, Italy, Switzerland and USA. These focus on key issues in contemporary food studies including equity, locality, the sacred, citizenship, community and food sovereignty. Food utopias offers ways forward to imagine a creative and convivial food system.
Format:
Electronic Resources
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0.0953
by
H.W. Wilson Company.
Call Number
394.12 23
Publication Date
2013
Summary
The business of food covers the complexity of the production and consumption of food, in a variety of social and cultural contexts. Topics include the growth of organics and local farm movements, which have provided Americans with an alternative food chain to the big food business industry. Readers will enjoy reports on the development of food and media, covering some of the most popular chefs and shows on television, beginning with the celebrity of Julia Child. A chapter on the art of food writing offers articles by writers who see the written word as important as quality food. Also covered is one of the most challenging business ventures -- the restaurant. This volume reveals the broad array of issues and stories of how we understand food industry today.
Format:
Electronic Resources
Relevance:
0.0864
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3.
by
Counihan, Carole, 1948-
Call Number
394.12 FOO
Publication Date
2012
Summary
The classic book that helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).? The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM.17 of the 40 articles included are either, new to this edition, rewritten by
Format:
Books
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0.0816
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