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Geographies of food and power / Amy Trauger.

By: Trauger, Amy [author.].
Publisher: New York : Routledge, 2023Description: ix, 199 p. illustrations, maps.ISBN: 9780367747664.Subject(s): Agricultural geography | Food supply | Environmental geography | Economic geography | Power (Social sciences) | Sustainable developmentDDC classification: 630.9
Contents:
The geographies of food -- Geography and power -- The origins of food -- The nexus of production and consumption -- Food system contradictions -- The right to food -- Produce : fruits and vegetables -- Seeds : grains, pulses and nuts -- Protein : meat, fish, dairy and eggs -- Tropical commodities : beverages, fruits, sugar and spices -- Not food : ingredients and additives -- Labor -- Conflict and disasters -- Climate change -- The future of food.
Summary: "This book provides a comprehensive overview of the production and consumption of food, suitable for use in undergraduate classrooms, either at the intermediate or advanced level. It takes an intersectional approach to difference and power and approaches standard subjects in the geography of food with a fresh perspective focusing on inequality, uneven production and legacies of colonialism. The book also focuses in detail on places and regions often overlooked in conventional narratives, such as the Americas in the domestication of plants. The topics covered in the textbook include: the descriptions and analysis of food systems; the histories of agricultural development with a focus on the roles of different regions; major commodities such as meat, grains and produce with a focus on a place of production; contemporary challenges in the food system, including labor, disasters/conflict and climate change; recent and emerging trends in food and agriculture such as lab-grown meat and vertical urban farms. Geographies of Food and Power takes a synthetic approach by discussing food as something produced within an interconnected system, in which labor, food quality and the environment are considered together. It will be a valuable resource for students of human geography, environmental geography, economic geography, food studies and development"--
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Includes bibliographical references and index.

The geographies of food -- Geography and power -- The origins of food -- The nexus of production and consumption -- Food system contradictions -- The right to food -- Produce : fruits and vegetables -- Seeds : grains, pulses and nuts -- Protein : meat, fish, dairy and eggs -- Tropical commodities : beverages, fruits, sugar and spices -- Not food : ingredients and additives -- Labor -- Conflict and disasters -- Climate change -- The future of food.

"This book provides a comprehensive overview of the production and consumption of food, suitable for use in undergraduate classrooms, either at the intermediate or advanced level. It takes an intersectional approach to difference and power and approaches standard subjects in the geography of food with a fresh perspective focusing on inequality, uneven production and legacies of colonialism. The book also focuses in detail on places and regions often overlooked in conventional narratives, such as the Americas in the domestication of plants. The topics covered in the textbook include: the descriptions and analysis of food systems; the histories of agricultural development with a focus on the roles of different regions; major commodities such as meat, grains and produce with a focus on a place of production; contemporary challenges in the food system, including labor, disasters/conflict and climate change; recent and emerging trends in food and agriculture such as lab-grown meat and vertical urban farms. Geographies of Food and Power takes a synthetic approach by discussing food as something produced within an interconnected system, in which labor, food quality and the environment are considered together. It will be a valuable resource for students of human geography, environmental geography, economic geography, food studies and development"--

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