Geographies of Race and Food

Rachel Slocum is Assistant Professor in the Geography and Earth Science Department at the University of Wisconsin, La Crosse. USA, Arun Saldanha is Senior Lecturer at the Lancaster Environment Centre, Lancaster University, UK.

• 1: Geographies of Race and Food: An Introduction; 2: Race in the Study of Food 1; I: Fields – Ecology, Labor, Inequality; 3: Fields of Survival, Foods of Memory; 4: ‘The Issue is Basically One of Race': Braceros, the Labor Process, and the Making of the Agro-Industrial Landscape of mid-Twentieth-Century California; 5: Sensations of Food: Growing for the Nation and Eating with the Hand in Bahia, Brazil; 6: Urban Agriculture and Race in South Africa; 7: Peas and Praxis: Organizing Food Justice through the Direct Action of the Newtown Florist Club; II: Bodies – Diet, Taste, Biopolitics; 8: Sustaining Difference: Climate Change, Diet and the Materiality of Race; 9: Objet Petit, Eh? Consuming Multiculturalism and Superorganic Food at the Persian Nowruz Celebrations, West Vancouver; 10: Dishing up Difference: Assemblages of Food, Home and Migrant Women in Hamilton, Aotearoa New Zealand; 11: Meatify the Weak! Cannibalism and (Post) Colonial Politics; 12: Food in Australia's Northern Territory Emergency Response: A Foucauldian Perspective on the Biopolitics of New Race/Pleasure Wars; III: Markets – Exchange, Commodification, Empire; 13: Linking Food Deserts and Racial Segregation: Challenges and Limitations; 14: White Bread Biopolitics: Purity, Health, and the Triumph of Industrial Baking 1; 15: Skinning the Banana Trade: Racial Erotics and Ethical Consumption; 16: Monopoly's Violence: Georges Bataille Explains the Early Dutch Spice Trade; III: Afterword: Biocultural Entanglements

’Critical approaches to race and food have travelled along parallel tracks for too long, seemingly unaware of each other’s concerns. Slocum and Saldanha have now brought these separate strands into productive conversation, tracing the geographies of race and food across fields, bodies and markets, highlighting genuine opportunities for progressive change.’ Peter Jackson, University of Sheffield, UK ’Race and food, food and race. If at first blush this seems an unlikely mix, think again. Starvation, obesity, nutrition, anorexia, food security, food safety, food sovereignty, soul food, diasporic cuisine, the live animal trade, food deserts, eating practices, farmers’ markets, white bread bio-politics, hunger strikes, the very matter of human variability, the colonial histories and geographies of agriculture, bananas, cocoa, sugar and spice...these are just some of the ingredients with which this volume blends the fields of race and food, richly expanding the critical remit of both.’ Kay Anderson, University of Western Sydney, Australia