Teaching Food Studies

Edited by Jennifer Sumner, Ontario Institute for Studies in Education, University of Toronto, and Michael Classens, School of the Environment, University of Toronto, Canada

• ContentsForeword xxiMarion Nestle1 Introduction: teaching and learning food studies 1Jennifer Sumner and Michael Classens2 Being critical 16Mustafa Koç3 Carceral food 24Sarah E. Cramer4 Collective action 32Lori Stahlbrand and Caitlin Scott5 Culinary diplomacy 40Rosalyn Ediger and Ryan Whibbs6 De-meatification 49Tony Weis and Angelica Ramoutar7 Digital food activism 58Dishari Chattaraj and Aayushi Chatterjee8 Feminist food studies 66Elaine Swan9 Food accessibility and Geographic Information Systems (GIS) 75Julia Siemer10 Food agency 83Josée Johnston and Ethan Shapiro11 Food and place 92Colleen Hammelman12 Food and sports 101Caroline Fusco, Erin Sullivan, R. Taha and Cloe Sher13 Food as a commons 110Colin Dring and Alesandros Glaros14 Food justice 120Neil Price15 Food podcasts 129Laine Young16 Food politics 135Michael Classens17 Food sovereignty 143Jennifer Sumner18 Food systems 151Emily Doyle19 Food systems policy 159Sarah-Patricia Breen, Hannah L. Harrison, Charles Z.Levkoe and Kristen Lowitt20 Food waste 167Catherine Phillips and David Boarder Giles21 Indigenous food systems 175Courtney Jane Clause and Denise Miller22 Institutional food 184Erik Chevrier and Michael Classens23 Intersectionality 192Laine Young24 Local food 199Aden Fisher25 Migration and food security 206Sujata Ramachandran, Abel Chikanda and Jonathan Crush26 Nutritionism 216Meredith Bessey and Phillip Joy27 Prefigurative politics 224Emma Paisley28 Production and consumption 232Gifty Dzorka and Fabiana Li29 Protein transition 241Terhemba Ambe-Uva and Ryan Katz-Rosene30 School food 249Jennifer E. Gaddis and Sarah A. Robert31 Sustainable consumption 259Caitlin Scott and Milka Milicevic32 Ultra-processed foods 268Mickaëlla Malicieux, Sara Desmarais and Jean-Claude Moubarac33 Vertical plant factories 277Richard S. Bloomfield and Tony Weis34 Voting with your fork 285Melanie Bedore35 Whole school approaches to food education 292Gabrielle Edwards and Kim Smith