Geographies of food: an introduction
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
London ; New York ; Oxford ; New Delhi ; Sydney
Bloomsbury Academic
[2021]
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | Hier auch später erschienene, unveränderte Nachdrucke |
| Beschreibung: | xviii, 347 Seiten Illustrationen, Diagramme, Karten |
| ISBN: | 9780857854575 9780857854582 |
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Contents List of Figures x List of Tables List of Boxes xiii List of Activities xiv Insights Acknowledgments xv xvi Preface xvii xii Parti The Place of Food 1 2 Introducing Geographies oi Food з 1.1 Introduction 3 1.2 What are food geographies? 1.3 Geographical imaginations and food’s geographies 16 1.4 Structure of the book 18 Food and Place Identity 4 22 2.1 Introduction 22 2.2 Making food and making places: landscapes, nations, and labor 24 2.3 2.4 Moving food and making places: placing and displacing Summary 31 45 2.5 Further reading 45 Part 2 Geographies of Food Production, Transformation, and Consumption 3 Geographies and Politics of Agricultural Production 49 3.1 Introduction 49 3.2 3.3 3.4 Geographies of food production: a global perspective Agri-food commodity chains: product sector geographies Producing food in the city: urban agriculture 51 59 69 3.5 3.6 3.7 Agricultural policy: political geographies of food production Summary Further reading 80 87 87
4 5 What Happens to Food? Geographies of Mobility and Transformation 89 4.1 introduction 89 4.2 4.3 Mobility and transformations: geographies and relationships Transforming agriculture and food under capitalism: the agrarian question 91 94 4.4 Liberalizing food mobility: global trade policy and global food regimes 95 4.5 Government intervention, global food governance, and free trade 98 4.6 Global food trading: mobilizing High Value Foods (HVFs) 102 4.7 ‘‘Big Food”: transforming and Industrializing food 105 4.8 Working in farming and food processing: the human cost 110 4.9 Wasting food in industrialized food systems 114 4.10 Summary 118 4.11 Further reading 118 Eating Geographies: The Spaces and Cultures of Food Consumption 120 120 5.1 Introducing the geographies of eating 5.2 The shifting geographies of food consumption 121 5.3 Food’s cultural geographies: eating space(s), places, and connections 127 5.4 Eating geographical politics and ethics 139 5.5 5.6 Summary: eating space, place, and scale Further reading 145 145 Part 3 Geographies of Foot! Grists and Response β 7 viii Food Systems in Crisis? The New Food insecurity 149 6.1 Introduction 149 6.2 The contours of the world food crisis 151 6.3 The new food security debate 155 6.4 Explaining the 2007-8 food price crisis: the new fundamentals 157 6.5 Financial speculation and the food crisis 161 6.6 6.7 Other critical interpretations of the food crisis and food Insecurity Summary 166 169 6.8 Further reading 169 The Fight against Hunger and Malnutrition in the Mąjority World 171 7.1 Introduction 171 7.2 The scale and
geography of hunger and malnutrition In the Majority World 172 7.3 Causes of hunger and malnutrition In the Majority World: poverty, conflict, and structural inequality 176 7.4 The international response to hunger and malnutrition: from Green Revolution to the Sustainable Development Goals 186 7.5 7.6 From corporate power to people power: the rise of the “food sovereignty” movement Summary 196 198 7.7 Further reading 199 Contents
8 Food Insecurity amidst Wealth 201 8.1 8.2 Introduction Food Insecurity In the twenty-first century: scale, causes, and consequences 201 202 8.3 Solutions to food insecurity: food aid, the right to food, or food justice? 216 8.4. 8.5 9 Summary Further reading 22? 228 Reconnecting Consumers, Producers, and Food 229 9.1 Introduction 229 9.2 9.3 9.4 AFNs: definition and geography “First generation” AFNs: locality foods and local food networks Fair trade networks: the moral economy of getting to know your coffee farmer 230 236 244 9.5 “Second generation” AFNs and sustainability transitions 249 9.6 Summary 256 9.7 Further reading 257 Part 4 Geographies of Possible Food Futures 10 Future Scenarios tor Sustainable Food and Farming 261 10.1 introduction 261 10.2 Towards sustainable food systems 10.3 Beyond productivist agriculture and “big food”: competing emergent paradigms 264 and “food wars” 10.4 Technocentric approaches: sustainability through science? 265 268 10.5 Ecocentric approaches: sustainability through agroecology? 277 10.6 Sustainable diets and a decentralized food politics 282 10.7 Summary 293 10.8 Further reading 294 11 Conclusions 295 11.1 Introduction 295 11.2 Aftertaste—key themes revisited 11.3 Changing the food system: putting ourselves in the mix 297 305 11.4 Last bites for food citizens 307 Bibliography 309 Index 337 Contents ÌX
What is the ñiture of food in light of growing threats from the climate emergency and natural resource depletion, as well as economic and social inequality? This textbook engages with this question, and considers the complex relationships between food, place, and space, providing students with an introduction to the contemporary and future geographies of food and the powerful role that food plays in our everyday lives. Geographies of Food explores contemporary food issues and crises in all their dimensions, as well as the many solutions currently being proposed. Drawing on a range of case studies and examples from around the world, it analyzes the complex relationships operating between people and processes at a range of geographical scales, from the shopping decisions of consumers in British and US supermarkets, to food insecurity in sub-Saharan Africa, to the high-level political negotiations at the World Trade Organization and the strategies of giant American and European agribusinesses whose activities span several continents. With over 60 color images and a range of lively pedagogical features, Geographies of Food is essential reading for undergraduates studying food and geography. MOYA KNEAFSEY is Professor of Human Geography, Food and Local Development at the Centre for Agroecology, Water, and Resilience at Coventry University, UK. DAMIAN MAYE is Professor of Agri-Food Studies at the Countryside and Community Research Institute, University of Gloucestershire, UK. LEWIS HOLLOWAY is Professor of Human Geography at the University of Hull, UK. MICHAEL K. GOODMAN is
Professor of Geography at the University of Reading, UK. Cover design by Tjaia Krivec Cover image: Cabbage © Oleksandr Perepefytsia / Alamy Stock Photo, Earth О irina Dmitrienko / Alamy Stock Photo. ISBN 979-0*8578S*466*2 Also available from Bloomsbury Academic www.bloomsbury.com |
| adam_txt |
Contents List of Figures x List of Tables List of Boxes xiii List of Activities xiv Insights Acknowledgments xv xvi Preface xvii xii Parti The Place of Food 1 2 Introducing Geographies oi Food з 1.1 Introduction 3 1.2 What are food geographies? 1.3 Geographical imaginations and food’s geographies 16 1.4 Structure of the book 18 Food and Place Identity 4 22 2.1 Introduction 22 2.2 Making food and making places: landscapes, nations, and labor 24 2.3 2.4 Moving food and making places: placing and displacing Summary 31 45 2.5 Further reading 45 Part 2 Geographies of Food Production, Transformation, and Consumption 3 Geographies and Politics of Agricultural Production 49 3.1 Introduction 49 3.2 3.3 3.4 Geographies of food production: a global perspective Agri-food commodity chains: product sector geographies Producing food in the city: urban agriculture 51 59 69 3.5 3.6 3.7 Agricultural policy: political geographies of food production Summary Further reading 80 87 87
4 5 What Happens to Food? Geographies of Mobility and Transformation 89 4.1 introduction 89 4.2 4.3 Mobility and transformations: geographies and relationships Transforming agriculture and food under capitalism: the agrarian question 91 94 4.4 Liberalizing food mobility: global trade policy and global food regimes 95 4.5 Government intervention, global food governance, and free trade 98 4.6 Global food trading: mobilizing High Value Foods (HVFs) 102 4.7 ‘‘Big Food”: transforming and Industrializing food 105 4.8 Working in farming and food processing: the human cost 110 4.9 Wasting food in industrialized food systems 114 4.10 Summary 118 4.11 Further reading 118 Eating Geographies: The Spaces and Cultures of Food Consumption 120 120 5.1 Introducing the geographies of eating 5.2 The shifting geographies of food consumption 121 5.3 Food’s cultural geographies: eating space(s), places, and connections 127 5.4 Eating geographical politics and ethics 139 5.5 5.6 Summary: eating space, place, and scale Further reading 145 145 Part 3 Geographies of Foot! Grists and Response β 7 viii Food Systems in Crisis? The New Food insecurity 149 6.1 Introduction 149 6.2 The contours of the world food crisis 151 6.3 The new food security debate 155 6.4 Explaining the 2007-8 food price crisis: the new fundamentals 157 6.5 Financial speculation and the food crisis 161 6.6 6.7 Other critical interpretations of the food crisis and food Insecurity Summary 166 169 6.8 Further reading 169 The Fight against Hunger and Malnutrition in the Mąjority World 171 7.1 Introduction 171 7.2 The scale and
geography of hunger and malnutrition In the Majority World 172 7.3 Causes of hunger and malnutrition In the Majority World: poverty, conflict, and structural inequality 176 7.4 The international response to hunger and malnutrition: from Green Revolution to the Sustainable Development Goals 186 7.5 7.6 From corporate power to people power: the rise of the “food sovereignty” movement Summary 196 198 7.7 Further reading 199 Contents
8 Food Insecurity amidst Wealth 201 8.1 8.2 Introduction Food Insecurity In the twenty-first century: scale, causes, and consequences 201 202 8.3 Solutions to food insecurity: food aid, the right to food, or food justice? 216 8.4. 8.5 9 Summary Further reading 22? 228 Reconnecting Consumers, Producers, and Food 229 9.1 Introduction 229 9.2 9.3 9.4 AFNs: definition and geography “First generation” AFNs: locality foods and local food networks Fair trade networks: the moral economy of getting to know your coffee farmer 230 236 244 9.5 “Second generation” AFNs and sustainability transitions 249 9.6 Summary 256 9.7 Further reading 257 Part 4 Geographies of Possible Food Futures 10 Future Scenarios tor Sustainable Food and Farming 261 10.1 introduction 261 10.2 Towards sustainable food systems 10.3 Beyond productivist agriculture and “big food”: competing emergent paradigms 264 and “food wars” 10.4 Technocentric approaches: sustainability through science? 265 268 10.5 Ecocentric approaches: sustainability through agroecology? 277 10.6 Sustainable diets and a decentralized food politics 282 10.7 Summary 293 10.8 Further reading 294 11 Conclusions 295 11.1 Introduction 295 11.2 Aftertaste—key themes revisited 11.3 Changing the food system: putting ourselves in the mix 297 305 11.4 Last bites for food citizens 307 Bibliography 309 Index 337 Contents ÌX
What is the ñiture of food in light of growing threats from the climate emergency and natural resource depletion, as well as economic and social inequality? This textbook engages with this question, and considers the complex relationships between food, place, and space, providing students with an introduction to the contemporary and future geographies of food and the powerful role that food plays in our everyday lives. Geographies of Food explores contemporary food issues and crises in all their dimensions, as well as the many solutions currently being proposed. Drawing on a range of case studies and examples from around the world, it analyzes the complex relationships operating between people and processes at a range of geographical scales, from the shopping decisions of consumers in British and US supermarkets, to food insecurity in sub-Saharan Africa, to the high-level political negotiations at the World Trade Organization and the strategies of giant American and European agribusinesses whose activities span several continents. With over 60 color images and a range of lively pedagogical features, Geographies of Food is essential reading for undergraduates studying food and geography. MOYA KNEAFSEY is Professor of Human Geography, Food and Local Development at the Centre for Agroecology, Water, and Resilience at Coventry University, UK. DAMIAN MAYE is Professor of Agri-Food Studies at the Countryside and Community Research Institute, University of Gloucestershire, UK. LEWIS HOLLOWAY is Professor of Human Geography at the University of Hull, UK. MICHAEL K. GOODMAN is
Professor of Geography at the University of Reading, UK. Cover design by Tjaia Krivec Cover image: Cabbage © Oleksandr Perepefytsia / Alamy Stock Photo, Earth О irina Dmitrienko / Alamy Stock Photo. ISBN 979-0*8578S*466*2 Also available from Bloomsbury Academic www.bloomsbury.com |
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| spelling | Kneafsey, Moya Verfasser (DE-588)1239742665 aut Geographies of food an introduction Moya Kneafsey, Damian Maye, Lewis Holloway, and Michael K. Goodman London ; New York ; Oxford ; New Delhi ; Sydney Bloomsbury Academic [2021] xviii, 347 Seiten Illustrationen, Diagramme, Karten txt rdacontent n rdamedia nc rdacarrier Hier auch später erschienene, unveränderte Nachdrucke Lebensmittelversorgung (DE-588)4034917-2 gnd rswk-swf Lebensmittelproduktion (DE-588)4114379-6 gnd rswk-swf (DE-588)4123623-3 Lehrbuch gnd-content Lebensmittelproduktion (DE-588)4114379-6 s DE-604 Lebensmittelversorgung (DE-588)4034917-2 s b DE-604 Maye, Damian Verfasser (DE-588)1239742770 aut Holloway, Lewis 1971- Verfasser (DE-588)136920101 aut Goodman, Michael K. 1969- Verfasser (DE-588)141854316 aut Erscheint auch als Online-Ausgabe, PDF 978-1-4725-2104-0 Erscheint auch als Online-Ausgabe 978-0-8578-5485-8 Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032582034&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032582034&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext |
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| title_full | Geographies of food an introduction Moya Kneafsey, Damian Maye, Lewis Holloway, and Michael K. Goodman |
| title_fullStr | Geographies of food an introduction Moya Kneafsey, Damian Maye, Lewis Holloway, and Michael K. Goodman |
| title_full_unstemmed | Geographies of food an introduction Moya Kneafsey, Damian Maye, Lewis Holloway, and Michael K. Goodman |
| title_short | Geographies of food |
| title_sort | geographies of food an introduction |
| title_sub | an introduction |
| topic | Lebensmittelversorgung (DE-588)4034917-2 gnd Lebensmittelproduktion (DE-588)4114379-6 gnd |
| topic_facet | Lebensmittelversorgung Lebensmittelproduktion Lehrbuch |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032582034&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032582034&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT kneafseymoya geographiesoffoodanintroduction AT mayedamian geographiesoffoodanintroduction AT hollowaylewis geographiesoffoodanintroduction AT goodmanmichaelk geographiesoffoodanintroduction |