Food and Place

Pascale Joassart-Marcelli is professor of geography and director of the urban studies program at San Diego State University. Fernando J. Bosco is professor of geography and graduate advisor for the doctoral program in geography at San Diego State University.

• IntroductionChapter 1: Food and Place: An IntroductionPascale Joassart-Marcelli and Fernando J. BoscoChapter 2: A Place Perspective on Food: Key Concepts and Theoretical FoundationsPascale Joassart-Marcelli and Fernando J. BoscoPart I: Food RegimesChapter 3: Networks of Global Production and Resistance: Meat, Dairy and PlaceAlida Cantor, Jody Emel, and Harvey NeoChapter 4: Genetically Modified Crops and the Remaking of Latin America’s Food LandscapeElizabeth FittingChapter 5: Farm Labor, Immigration and RaceLise NelsonChapter 6: Ethical Food and Global Commodity ChainsHannah Evans and Pascale Joassart-MarcelliChapter 7: Global Hunger: Poverty, Inequality, and VulnerabilityDaniel Ervin, Cascade Tuholske, and David López-Carr Part II: FoodscapesChapter 8: Food and Gentrification: How Foodies are Transforming Urban NeighborhoodsPascale Joassart-Marcelli and Fernando J. BoscoChapter 9: Can Place Cause Obesity? A Critical Perspective on the Food EnvironmentJulie GuthmanChapter 10: Food Banks and the Devolution of Anti-Hunger PolicyDaniel N. WarshawskyChapter 11: Spaces of Alternative Food: Urban Agriculture, Community Gardens, and Farmers MarketsFernando J. Bosco and Pascale Joassart-MarcelliPart III: BodiesChapter 12: Food, Ethnicity, and Place: Producing Identity and DifferencePascale Joassart-Marcelli, Zia Salim, and Vienne VuChapter 13: Critical Nutrition: Critical and Feminist Perspectives on Bodily NourishmentJessica Hayes-Conroy and Allison Hayes-ConroyChapter 14: Food, Biopower, and the Child’s Body as a Scale of InterventionSarah E. Dempsey and Kristina E. Gibson Chapter 15: Cooking at Home: Gender, Class, Race, and Social ReproductionPascale Joassart-Marcelli and Enrico MarcelliChapter 16: Chefs Celebrities, Experts, or Advocates?Blaire O’Neal and Pascale Joassart-MarcelliGlossaryIndex

This is not a dry weighty compendium intended to be memorized and regurgitated at exam time. It is provocative and engaging reading offering fresh perspectives on the food challenges encountered in everyday life today.... Most engaging are the “food for thought” segments between chapters, which allow the reader to “digest” the material through reflection, activities, and recipes intended to get the reader out in the community as a participant-observer or in the kitchen as a critically aware cook.... In sum, Food and Place: A Critical Exploration is not only a fascinating college textbook, which, in this case, is not an oxymoron. But also it will resonate with the general public interested in provocative contemporary questions such as: Why don’t we eat dogs? Does your neighborhood make you fat? Do community gardens encourage urban gentrification? Can cheese save a local economy? Is the kitchen an oppressive place?