Table of Contents
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