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9781479834433

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In a short time, food-what we consume and how we consume it, how it's made, where it comes from and how it gets transported-has gone from a frivolous topic for social science research to a significant one. Urban scholars have been paying attention. By looking at actual city spaces, this volume tackles the important issue of the link between food and where we live. Specifically, these chapters address how the ways that food gets made, purchased, and eaten are intertwined with processes of gentrification, giving us a new lens for understanding this complicated form of urban change. Displacement, inequality, community conflict, development policy, and resistance, among many other critical issues, receive insightful analyses from researchers studying an array of food-related activities in several North American cities. Food's implications in and for gentrification is a focus whose time has come, and luckily we now have this volume to start the conversation. These valuable studies show how food has become the cultural frontier of urban change. From urban farms to farmers' markets, interactions between food and place empower gentrification but also enable resistance to it. Alerting us to the slippery slope from appropriation to dispossession, the authors make the crucial point that the city's authenticity depends on diversity more than on good taste.

These valuable studies show how food has become the cultural frontier of urban change. From urban farms to farmers' markets, interactions between food and place empower gentrification but also enable resistance to it. Alerting us to the slippery slope from appropriation to dispossession, the authors make the crucial point that the city's authenticity depends on diversity more than on good taste. In a short time, food-what we consume and how we consume it, how it's made, where it comes from and how it gets transported-has gone from a frivolous topic for social science research to a significant one. Urban scholars have been paying attention. By looking at actual city spaces, this volume tackles the important issue of the link between food and where we live. Specifically, these chapters address how the ways that food gets made, purchased, and eaten are intertwined with processes of gentrification, giving us a new lens for understanding this complicated form of urban change. Displacement, inequality, community conflict, development policy, and resistance, among many other critical issues, receive insightful analyses from researchers studying an array of food-related activities in several North American cities. Food's implications in and for gentrification is a focus whose time has come, and luckily we now have this volume to start the conversation.

Author Information

Alison Hope Alkon (Editor) Alison Hope Alkon is Professor of Sociology at the University of the Pacific. She is co-editor of The New Food Activism and Cultivating Food Justice and author of Black, White, and Green: Farmers Markets, Race and the Green Economy. Yuki Kato (Editor) Yuki Kato is Assistant Professor of Sociology at Georgetown University. She is the co-editor of A Recipe for Gentrification: Food, Power, and Resistance in the City. Joshua Sbicca (Editor) Joshua Sbicca is Associate Professor of Sociology at Colorado State University. He is the author of Food Justice Now!: Deepening the Roots of Social Struggle.

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