Geographies of Food and Power

1. Auflage 2022
ISBN: 978-0-367-74766-4
Verlag: Routledge

Buch, Englisch, 210 Seiten, Format (B × H): 170 mm x 244 mm, Gewicht: 375 g

This book provides a comprehensive overview of the production and consumption of food, suitable for use in undergraduate classrooms, either at the intermediate or advanced level.

It takes an intersectional approach to difference and power and approaches standard subjects in the geography of food with a fresh perspective focusing on inequality, uneven production and legacies of colonialism. The book also focuses on places and regions often overlooked in conventional narratives, such as the Americas in the domestication of plants. The topics covered in the textbook include:

- descriptions and analyses of food systems

- histories of agricultural development with a focus on the roles of different regions

- major commodities such as meat, grains and produce with a focus on the place of production

- contemporary challenges in the food system, including labor, disasters/conflict and climate change

- recent and emerging trends in food and agriculture such as lab-grown meat and vertical urban farms

Geographies of Food and Power takes a synthetic approach by discussing food as something produced within an interconnected system, in which labor, food quality and the environment are considered together. It will be a valuable resource for students of human geography, environmental geography, economic geography, food studies and development.

Zielgruppe

Undergraduate Advanced and Undergraduate Core

Autoren/Hrsg.

Trauger, Amy

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Geowissenschaften Geographie | Raumplanung Geographie: Allgemeines, Karten & Atlanten
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Geowissenschaften Geographie | Raumplanung Humangeographie

Inhaltsverzeichnis

Part 1: Food and Power Chapter 1 – The Geographies of Food Chapter 2 – Geography and Power Part 2: Food for Thought Chapter 3 – The Origins of Food Chapter 4 – The Nexus of Production and Consumption Chapter 5 – Food System Contradictions Chapter 6 – The Right to Food Part 3: What We Eat Chapter 7 – Produce: Fruits and Vegetables Chapter 8 – Seeds: Grains, Pulses and Nuts Chapter 9 – Protein: Meat, Fish, Dairy and Eggs Chapter 10 – Tropical Commodities: Beverages, Fruits, Sugar and Spices Chapter 11 – Not Food: Ingredients and Additives Part 4: Challenges in the Global Food System Chapter 12 – Labor Chapter 13 – Conflict and Disasters Chapter 14 – Climate Change Chapter 15 – The Future of Food

Über Autor(innen)

Amy Trauger is Professor of Geography in the Department of Geography at the University of Georgia. She is Affiliate Faculty with UGA’s Institute for Women’s Studies, the Latin American and Caribbean Studies Institute and the Center for Integrative Conservation Research. Her research interests include: food sovereignty, sustainable and alternative agriculture, human-environment interactions, gender and agriculture, and indigenous political struggle. She's taught the Geography of Food and the Athens Urban Food Collective courses at UGA nearly every year since she arrived in 2008. Before that, she taught the Geography of Sustainability at Penn State University. She has written, edited and collaborated on four books on the topics of food, agriculture and the environment. Her book, We Want Land to Live, (2017) is used in graduate and advanced undergraduate classes in the US. Her work is widely used by professors teaching courses on the geography of food and agriculture, including Iowa State University, West Virginia University, Tufts University, Cornell and Washington State.