Overview

What is the future 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 global case studies from the Majority and Minority Worlds, it analyses the complex relationships operating between people and processes at a range of geographical scales, from the shopping decisions of consumers in a British or US supermarket, 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 agri-businesses 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.

Full Product Details

Author:   Moya Kneafsey (University of Coventry, UK) ,  Damian Maye (University of Gloucestershire, UK) ,  Lewis Holloway (University of Hull, UK) ,  Professor Michael K. Goodman (University of Reading, UK)
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Weight:   0.764kg
ISBN:  

9780857854582

ISBN 10:   0857854585
Pages:   368
Publication Date:   11 February 2021
Audience:   College/higher education ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Contents List of figures List of tables List of boxes List of activities Insights Preface Acknowledgements Dedication Part 1: The Place of Food Chapter 1: Introducing Geographies of Food 1.1 Introduction 1.2 What are food geographies? 1.2.1 Multiple food meanings 1.2.2 Food, place, space and scale 1.2.3 Mobilities and transformation: power and control 1.3 Geographical imaginations and food’s geographies 1.4 Structure of the book Chapter 2: Food and Place Identity 2.1 Introduction 2.2Making food and making places: landscapes, nations and labour 2.3 Moving food and making places: placing and displacing 2.3.1 Placing food: the case of ‘terroir’ 2.3.2 Displacing and placing food: migrant cuisines 2.3.3 Placing diets 2.4 Summary 2.5 Further reading Part 2: Geographies of Food Production, Transformation and Consumption Chapter 3: Geographies and Politics of Agricultural Production 3.1 Introduction 3.2 Geographies of food production: a global perspective 3.2.1 A global typology of primary food production systems 3.2.2 Overcoming the land-bias: the role of fisheries and marine management 3.2.3 Back to the land: global levels of food production 3.2.4 Geographical distribution of agricultural land 3.3 Agro-food commodity chains: product sector geographies 3.3.1 Cereals production 3.3.2 Fruit and vegetables 3.3.3 Meat and the changing chicken 3.3.4 Spatial concentration, newly agriculturalising economies and relational assemblages 3.4 Producing food in the city: urban agriculture 3.5 Agricultural policy: political geographies of food production 3.5.1 The US Farm Bill 3.5.2 The Common Agricultural Policy (CAP) 3.5.3 Comparing the US Farm Bill and the CAP 3.6 Summary 3.7 Further reading Chapter 4: What Happens to Food: Geographies of Mobility and Transformation 4.1 Introduction 4.2 Mobility and transformations: geographies and relationships 4.3 Transforming agriculture and food under capitalism: the agrarian question 4.4 Liberalising food mobility: global trade policy and global food regimes 4.5 Government intervention, global food governance and free trade 4.5.1 From protectionism to free trade 4.5.2 Trading blocs and subsidy debates 4.5.3 Anti-politics and trade disputes 4.6 Global food trading: mobilising High Value Foods (HVFs) 4.7 ‘Big Food’: transforming and industrialising food 4.8 Working in farming and food processing: the human cost 4.9 Wasting food in industrialised food systems 4.10 Summary 4.11 Further reading Chapter 5: Eating Geographies: The Spaces and Cultures of Food Consumption 5.1 Introducing the geographies of eating 5.2 The shifting geographies of food consumption 5.3 Food’s cultural geographies: eating space(s), places and connections 5.3.1 The spaces of food: the foodscapes of acquisition and access 5.3.2 The cultural spaces of food: the city, home and eating on the run 5.3.3 Eating the cosmopolitan city 5.3.4 Home cooking and eating 5.3.5 Eating bodies: making spatial and cultural connections through identities 5.4 Eating geographical politics and ethics 5.4.1 Vegetarianism, veganism and low carbon diets 5.4.2 Food provenance: knowing your food 5.5 Summary: eating space, place and scale 5.6 Further reading Part 3: Geographies of Food Crisis and Response Chapter 6: Food Systems in Crisis? The New Food Insecurity 6.1 Introduction 6.2 The contours of the world food crisis 6.2.1Food prices and the 2007-08 price spike 6.3 The new food security debate 6.4 Explaining the 2007-2008 food price crisis: the new fundamentals 6.4.1Climate change and food insecurity 6.5 Financial speculation and the food crisis 6.5.1 Financial markets and agricultural derivatives 6.5.2 Food speculation, food prices and food security 6.6 Other critical interpretations of the food crisis and food insecurity 6.7 Summary 6.8 Further reading Chapter 7: The Fight against Hunger and Malnutrition in the Majority World 7.1Introduction 7.2 The scale and geography of hunger and malnutrition in the Majority World 7.2.1 Defining hunger and malnutrition 7.2.2. Where do hunger and malnutrition occur? 7.3 Causes of hunger and malnutrition in the Majority World 7.3.1 Poverty, Inequality and Conflict 7.3.2 International structural inequalities 7.4 The international response to hunger and malnutrition: from Green Revolution to the Sustainable Development Goals 7.4.1 The Green Revolution 7.4.2 The World Food Conference and the World Food Summits 7.4.3 The Millennium Development Goals 7.4.4 The Sustainable Development Goals 7.5From corporate power to people power: the rise of food sovereignty 7.5Summary 7.6Further reading Chapter 8: Food Insecurity Amidst Wealth 8.1 Introduction 8.2 Food insecurity in the 21st Century: scale, causes and consequences 8.2.1 What is food insecurity in rich countries? 8.2.2 The scale of food insecurity 8.2.3 The experience of food insecurity 8.2.4 Causes of food insecurity: Poverty, deprivation and food deserts 2.4.1 Poverty and deprivation 2.4.2 Food deserts 8.3 Solutions to food insecurity 8.3.1 Charitable food aid and the role of corporations 8.3.2 The right to food 8.3.3 Food sovereignty movements in wealthy countries 8.3.4 The movement for food justice 8.4. Summary 8.5 Further reading Chapter 9 Reconnecting Consumers, Producers and Food 9.1 Introduction 9.2 AFNs: definition and geography 9.2.1 Defining AFNs 9.2.2Alternative food geography: reclaiming space and place 9.3 ‘First Generation’ AFNs: locality foods, local food networks and fair trade 9.3.1 Commodity circuits and geographical knowledges: the case of locality foods 9.3.2 Local food networks: relations-of-proximity 9.3.3 Farmers’ markets: purpose and benefits 9.3.4 Social embeddedness, geographies of regard and an ethic of care in AFNs 9.3.5 The ‘local trap’ and further critiques of AFNs 9.4 Fair Trade networks: The moral economy of getting to know your coffee farmer 9.4.1Fair Trade: connecting places and development through alternative markets 9.4.2Into the mainstream and into the (fairer) future 9.5 ‘Second generation’ AFNs and sustainability transitions 9.5.1 The Local Food programme in England 9.5.2 Food hubs and solidarity purchasing groups 9.5.3 Food security, transition theory and grassroots social innovations 9.5.4 Civic food networks 9.6 Summary 9.7 Further reading Part 4: Geographies of Possible Food Futures Chapter 10: Future Scenarios for Sustainable Food and Farming 10.1 Introduction 10.2 Towards sustainable food 10.3 Beyond productivist agriculture and ‘big food’: competing emergent paradigms and ‘food wars’ 10.4 Technocentric approaches: sustainability through science? 10.5 Ecocentric approaches: sustainability through agroecology? 10.6 Sustainable diets and a decentralised food politics 10.6.1 Towards reflexive food governance? 10.6.2 Digital foodscapes and food citizenship 10.7 Summary 10.8 Further reading Chapter 11: Conclusions 11.1 Introduction 11.2 Aftertaste – key themes revisited 11.2.1 Multiple food geographies 11.2.2 The co-production of food, place, space and scale 11.2.3 Mobilities, transformation, power and control 11.3 Changing the food system: putting ourselves in the mix 11.4 Last bites for food citizens References Index

Reviews

[A] useful, informed text. * Times Higher Education * With growing scholarly and societal interest in the challenges confronting current and future food systems, there is an urgent need for a wide-ranging introduction to the issues at hand. This authoritative and accessible book offers students and practitioners alike the tools to develop a 'geographical imagination' about food. Essential reading. * David M. Evans, Professor of Organization and Sustainability, University of Bristol, UK * Written in a lively, accessible style and packed with goodness, Geographies of Food collects important issues and talks them through in a clear and engaging way. The book reflects the best scholarship in the field right now. An essential teaching and learning resource. * David Bell, Professor of Cultural Geography, University of Leeds, UK *

With growing scholarly and societal interest in the challenges confronting current and future food systems, there is an urgent need for a wide-ranging introduction to the issues at hand. This authoritative and accessible book offers students and practitioners alike the tools to develop a 'geographical imagination' about food. Essential reading. * David M. Evans, Professor of Organization and Sustainability, University of Bristol, UK * Written in a lively, accessible style and packed with goodness, Geographies of Food collects important issues and talks them through in a clear and engaging way. The book reflects the best scholarship in the field right now. An essential teaching and learning resource. * David Bell, Professor of Cultural Geography, University of Leeds, UK *

Author Information

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.

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