This book explores the intersection of food and foodways from global and local perspectives. The collection contributes to interdisciplinary debates about the role and movement of commodities in the historical and contemporary world. The expert contributions collectively address a fundamental tension in the emerging scholarly terrain of food studies, namely theorizing the relationship between foodstuff production and cuisine patterns. They explore a wide variety of topics, including curry, bread, sugar, coffee, milk, pulque, Virginia ham, fast-food, obesity, and US ethnic restaurants. Local Foods Meet Global Foodways considers movements in context, and, in doing so, complicates the notions that food 'shapes' culture as it crosses borders or that culture 'adapts' foods to its neo-local or global contexts. By analysing the dynamics of contact between mobile foods and/or people and the specific cultures of consumption they provoke, these case studies reveal the process whereby local foods become global or global foods become local, to be a dynamic, co-creative development jointly facilitated by humans and nature. This volume explores a vast expanse of global regions, such as North and Central America, Europe, China, East Asia and the Pacific, India, sub-Saharan Africa, the Atlantic Ocean, and the USSR/Russia. It includes a foreword by the eminent food scholar Carole Counihan, and an afterword by noted theorist of cuisine Rachel Laudan, and will be of great interest to students and researchers of history, anthropology, geography, cultural studies and American studies. This book is based on a special issue of Food and Foodways.

Inequity of control over food systems is a particularly insidious form of injustice. Collectively, the contributors to this volume posit that this inequity is rooted in power asymmetries in the U.S. food system and codified through U.S. food policies. This process puts the public at risk in the U.S. and, via trade and foreign aid policies, in the Global South. Inequities are manifest in the allocation of food and food-producing resources in favor of the wealthy, exploitation of the natural environment for short-term gain of private interests over long-term public ones, the framing of public discussion on food and food deprivation, and finally, the deflection of moral challenges posed by human rights to food.The contributors draw on long-term anthropological field research to examine these tensions and their on-the-ground outcomes in diverse cultural and national contexts. The authors’ insightful analyses span a wide variety of topics including dietary change, food insecurity, livestock production, and organic farming in the light of U.S. trade, food, labor, and agricultural policies and food assistance programs. The collection highlights the obstacles to, and the dilemmas and inconsistencies in, shaping policy in the public interest. This book was originally published as a special issue of Food & Foodways.

This book explores the intersection of food and foodways from global and local perspectives. The collection contributes to interdisciplinary debates about the role and movement of commodities in the historical and contemporary world. The expert contributions collectively address a fundamental tension in the emerging scholarly terrain of food studies, namely theorizing the relationship between foodstuff production and cuisine patterns. They explore a wide variety of topics, including curry, bread, sugar, coffee, milk, pulque, Virginia ham, fast-food, obesity, and US ethnic restaurants. Local Foods Meet Global Foodways considers movements in context, and, in doing so, complicates the notions that food 'shapes' culture as it crosses borders or that culture 'adapts' foods to its neo-local or global contexts. By analysing the dynamics of contact between mobile foods and/or people and the specific cultures of consumption they provoke, these case studies reveal the process whereby local foods become global or global foods become local, to be a dynamic, co-creative development jointly facilitated by humans and nature. This volume explores a vast expanse of global regions, such as North and Central America, Europe, China, East Asia and the Pacific, India, sub-Saharan Africa, the Atlantic Ocean, and the USSR/Russia. It includes a foreword by the eminent food scholar Carole Counihan, and an afterword by noted theorist of cuisine Rachel Laudan, and will be of great interest to students and researchers of history, anthropology, geography, cultural studies and American studies. This book is based on a special issue of Food and Foodways.

Food Television and Otherness in the Age of Globalization examines the growing popularity of food and travel television and its implications for how we understand the relationship between food, place, and identity. Attending to programs such as Bizarre Foods, Bizarre Foods America, The Pioneer Woman, Diners, Drive-Ins, and Dives, Man vs. Food, and No Reservations, Casey Ryan Kelly critically examines the emerging rhetoric of culinary television, attending to how American audiences are invited to understand the cultural and economic significance of global foodways. This book shows how food television exoticizes foreign cultures, erases global poverty, and contributes to myths of American exceptionalism. It takes television seriously as a site for the reproduction of cultural and economic mythology where representations of food and consumption become the commonsense of cultural difference and economic success.

Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system. From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development. This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.

The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism. Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.

This book explores the critical role of urban food production in strengthening communities and in building ecosocialism. It integrates theory and practice, drawing on several local case studies from seven countries across four continents: China, Cuba, Ghana, Italy, Tanzania, the UK, and the US. Research shows that the term "urban agriculture" overstates the limited food-growing potential in cities due to a shortage of land required for growing grains, the basic human food staple. For this reason, the book suggests "urban cultivation" as an appropriate term which indicates social and political progress achieved through combined labours of urbanites to produce food. It examines how these collaborative food-growing efforts help raise local social capital, foster community organisation, and create ecological awareness in order to promote urban food production while also ensuring environmental sustainability. This book illustrates how urban cultivation constitutes a potentially important aspect of urban ecosystems, as well as offers solutions to current environmental problems. It recentres attention to the global South and debunks Eurocentric narratives, challenging capitalist commercial food-growing regimes and encouraging ecosocialist food-growing practices. Written in an accessible style, this book is recommended reading about an emergent issue which will interest students and scholars of environmental studies, geography, sociology, urban studies, politics, and economics.

Since the turn of the millennium, there has been a burgeoning interest in, and literature of, both landscape studies and food studies. Landscape describes places as relationships and processes. Landscapes create people’s identities and guide their actions and their preferences, while at the same time are shaped by the actions and forces of people. Food, as currency, medium, and sustenance, is a fundamental part of those landscape relationships. This volume brings together over fifty contributors from around the world in forty profoundly interdisciplinary chapters. Chapter authors represent an astonishing range of disciplines, from agronomy, anthropology, archaeology, conservation, countryside management, cultural studies, ecology, ethics, geography, heritage studies, landscape architecture, landscape management and planning, literature, urban design and architecture. Both food studies and landscape studies defy comprehension from the perspective of a single discipline, and thus such a range is both necessary and enriching. The Routledge Handbook of Landscape and Food is intended as a first port of call for scholars and researchers seeking to undertake new work at the many intersections of landscape and food. Each chapter provides an authoritative overview, a broad range of pertinent readings and references, and seeks to identify areas where new research is needed—though these may also be identified in the many fertile areas in which subjects and chapters overlap within the book.

This book offers a scholarly perspective on heritage as a discourse, concept and lived experience in Malaysia. It argues that heritage is not a received narrative but a construct in the making. Starting with alternative ways of “museumising” heritage, the book then addresses a broad range of issues involving multicultural and folklore heritage, the small town, nostalgia and the environment, and transnationalism and cosmopolitanism. In so doing it delivers an intervention in received ways of talking about and “doing” heritage in academic as well as state and public discourse in Malaysia, which are largely dominated by perspectives that do not sufficiently engage with the cultural complexities and sociopolitical implications of heritage. The book also critically explores the politics and dynamics of heritage production in Malaysia to contest “Malaysian heritage” as a stable narrative, exploring both its cogency and contingency, and builds on a deep engagement with a non-western society in the service of “provincialising” critical heritage studies, with the broader goal of contributing to Malaysian studies.​

Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past.