Food Geographies

Pascale Joassart-Marcelli is professor of geography and director of the Interdisciplinary Food Studies Program at San Diego State University. Her research focuses on the relationship between food, place, and ethnicity, including the role of food in creating just and sustainable cities. She has published over fifty peer-reviewed articles and book chapters and is the author of The $16 Taco: Contested Geographies of Food, Ethnicity, and Gentrification (2021) and the coeditor of Food and Place: A Critical Exploration (2018).

• List of Textboxes, Figures, and TablesPrefaceIntroduction1Food GeographiesPart 1: Political and Economic Geographies of Food2Agriculture and Farming3Global Food Regimes4Labor Geographies of Food5Food Connections and Commodity Chains6Global Food Crises: Hunger and MalnutritionPart 2: Environmental Geographies of Food7Food’s Ecological Pillars: Land, Water, and Biodiversity8Food and Climate Change9SeafoodPart 3: Social and Cultural Geographies of Food10Food, Identity, and Difference11Food in the City12Food, Kitchens, and Gender13Food, Bodies, Health, and Nutrition14New Food GeographiesReference

Food Geographies is a comprehensive and insightful accounting of the interplay between space, place, and people in food systems. Joassart-Marcelli adeptly demonstrates not only the inherent geographical qualities of food systems but also how food can provide a lens for understanding many social science topics—including poverty, environmental justice, and identity. Especially valuable is the emphasis on critical perspectives and illustrative examples of human–environment relationships. Accessible, yet far-reaching, this textbook is the perfect resource for fostering student understanding of complex and dynamic food systems through a geographic lens.