Taking Food Public

Psyche Wililams-Forson is Associate Professor of American Studies at the University of Maryland College Park and an affiliate faculty member of the Women's Studies and African American Studies departments and the Consortium on Race, Gender, and Ethnicity. She authored the award-winning book (American Folklore Society), Building Houses Out of Chicken Legs: Black Women, Food, and Power (2006). Her new research explores the role of the value market as a immediate site of food acquisition and a project on class, consumption, and citizenship among African Americans by examining domestic interiors from the late nineteenth-century to the early twentieth-century. Carole Counihan is Professor of Anthropology at Millersville University and editor-in-chief of Food and Foodways journal. She is author of The Anthropology of Food and Body (1999), Around the Tuscan Table: Food, Family and Gender in Twentieth Century Florence (2004), and A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado (2009). She is editor of Food in the USA (2002) and, with Penny Van Esterik, of Food and Culture (1997, 2008). She has been a visiting professor at Boston University, the University of Cagliari, the University of Gastronomic Sciences (Italy), and the University of Malta. Her new research focuses on food activism in Italy.

• 1. Introduction: Taking Food Public: Redefining Foodways in a Changing World, Psyche Williams-Forson and Carole CounihanRethinking Production2. Food Industrialization and Food Power: Implications for FoodGovernance, Tim Lang3. Women and Food Chains: The Gendered Politics of Food, Patricia Allen and Carolyn Sachs4. Can We Sustain Sustainable Agriculture? Learning from Small-scale Producer-suppliers in Canada and the UK 5. Things Became Scarce: Food Availability and Accessibility in Santiago de Cuba Then and Now, Hanna Garth6. Capitalism and its Discontents: Back-to-the-Lander and Freegan Foodways in Rural Organ, Joan Gross7. Cultural Geographies in Practice: The South Central Farm: Dilemmas in Practicing the Public, Laura Lawson 8. Charlas Cullinarias: Women Speaking from Their Public Kitchens, Meredith E. AbarcaRethinking Food Consumption9. Inequality in Obesigenic Environments: Fast Food Destiny in New York City, N.O.A. Kwate, Chun-Yip Yau, Ji-Meng Loh, and Donya Williams10. Physical Disabilities and Food Access Among Limited Resource Households, Caroline B. Webber, Jeffrey Sobal, and Jamie S. Dollahite 11. Other Women Cooked for My Husband: Negotiating Gender, Food, and Identities in an African American/Ghanaian Household, Psyche Williams-Forson12. Going Beyond the Normative, White, "Post-racial" Vegan Epistemology, Amie Breeze Harper13. Purity, Soul Food, and Sunni Islam, C. Rouse and J. Hoskins14. Gleaning from Gluttony: An Australian Youth Subculture Confront the Ethics of Waste, Ferne Edward and David Mercer15. If They Only Knew: Color Blindness and Universalism in California Alternative Food Institutions, Julie GuthmannPerforming Food Cultures16. Feeding Desire: Food, Domesticity and Challenges to Heteropatriarchy, Anita Mannur 17. Towards Queering Food Studies: Foodways, Heternormativity, and Hungry Women in Chicana Lesbian Writing, Julia C. Ehrhardt18. Metrosexuality Can Stuff It: Beef Consumption as (Heteromasculine) Fortification, C. Wesley Buerkle19. "Please Pass the Chicken Tits": Rethinking Men and Cooking at an Urban Firehouse, Jonathan Deutsch20. Magic Metabolisms: Competitive Eating and the Formation of an American Bodily Idea, Adrienne Johnson21. Vintage Breast Milk: Exploring the Discursive Limits of Feminine Fluids, Penny Van Esterik22. Do the Hands that Feed Us Hold Us Back?: Implications of Assisted Eating, Physical Disabilities and Food Access Among Limited Resource Households, G. Denise Lance 23. Will Tweet for Food, Alison Caldwell24. Visualizing 21st Century Foodscapes: Using Photographs and New Media in Food Studies, Melissa SalazarFood Diasporas Taking Food Global25. Justice at a Price: Regulation and Alienation in the Global Economy, Daniel Reichman26. From the Bottom Up: The Global Expansion of Chinese Vegetable Trade for New York City Markets, Valerie Imbruce27. SPAM and Fast-food ‘Glocalization’ in the Philippines: Perspectives from the Provincial Philippines, Ty Matejowsky28. The Envios of San Pablo Huixtepec, Oaxaca: Food, home, and transnationalism, J.I. Grieshop29. Consuming Interests: Water, Rum, and Coca-Colas from Ritual Propitiation to Corporate Expropriation in Highland Chiapas, June Nash30. Feeding the Jewish Soul in the Delta Diaspora, Marcie Cohen Ferris31. The Yoruba Body, Julie Boticello32. Tequila Shots, Marie Sarita Gaytan33. The Political Uses of Culture: Maize Production and the GM Corn Debates, Elizabeth Fitting Food Activism34. Practicing Food Democracy: A Pragmatic Politics of Transformation, Neva Hassanein35. Food, Place and Authenticity: Local Food and the Sustainable Tourism Experience, Rebecca Sims 36. Mexicans Taking Food Public: The Power of the Kitchen in the San Luis Valley, Carole Counihan37. A Feminist Examination of Community Kitchen in Peru and Bolivia, Kathleen Schroeder38. Visceral Difference: Variations in Feeling (Slow) Food, Allison Hayes-Conroy and Jessica Hayes-Conroy39. Expanding Access and Alternatives: Building Farmers’ Markets in Low-Income Communities, Lisa Markowitz40. Vegetarians: Uninvited, Uncomfortable, or Special Guests at the Table of the Alternative Food Economy, Carol Morris and James Kirwan 41. Advocacy and Everyday Health Activism among Persons with Celiac Disease: A comparison of Eager, Reluctant, and Non-Activists, Denise Copelton42. The Year of Eating Politically, Chad Lavin43. From Food Crisis to Food Sovereignty: The Challenge of Social Movements, Eric Holt-Giménez

"If there was ever any question about food being a legitimate subject of scholarly study, Taking Food Public is the answer. These essays demonstrate beyond doubt that studying food can teach students about the most important issues facing today’s societies, not only those related to agricultural production and consumption, but also broader matters such as governance, power, immigration, gender, international relations, and, above all, democracy and social justice. This book should be an easy choice for any number of exciting courses."—Marion Nestle, Nutrition, Food Studies, and Public Health, New York University"Taking Food Public is a simply brilliant collection of carefully selected, highly accessible writings that demonstrates how a good anthology is so much more than the sum of its parts. This is a vital portal into the world of food and will be an essential addition to reading lists on food-related courses across the humanities and social sciences."—Colin Sage, Geography, University College Cork, Ireland "Carol Counihan and Psyche Williams-Forson organize some of the best work of the discipline of food studies into accessible teaching units that represent diverse transects of our food and nutrition systems: from production to consumption; from private and cultural identity "at home" to the implications of Diaspora; from food insecurity, junk food, and food deserts to activists demanding the democratization of economic and social policy. Taking Food Public reveals how both an academic movement and broader social movements are 'consciously shaping food in the public sphere.'"—Anne Bellows, Gender and Food/Nutrition, Universität Hohenheim, Germany