Advertisement
| a foodies guide to capitalism: A Foodie's Guide to Capitalism Eric Holt-Giménez, 2017-10-24 Capitalism drives our global food system. Everyone who wants to end hunger, who wants to eat good, clean, healthy food, needs to understand capitalism. This book will help do that. In his latest book, Eric Holt-Giménez takes on the social, environmental, and economic crises of the capitalist mode of food production. Drawing from classical and modern analyses, A Foodie’s Guide to Capitalism introduces the reader to the history of our food systemand to the basics of capitalism. In straightforward prose, Holt-Giménez explains the political economics of why—even as local, organic, and gourmet food have spread around the world—billions go hungry in the midst of abundance; why obesity is a global epidemic; and why land-grabbing, global warming, and environmental pollution are increasing. Holt-Giménez offers emblematic accounts—and critiques—of past and present-day struggles to change the food system, from voting with your fork, to land occupations. We learn about the potential and the pitfalls of organic and community-supported agriculture, certified fair trade, microfinance, land trusts, agrarian reform, cooperatives, and food aid. We also learn about the convergence of growing social movements using the food system to challenge capitalism. How did racism, classism, and patriarchy become structural components of our food system? Why is a rational agriculture incompatible with the global food regime? Can transforming our food system transform capitalism? These are questions that can only be addressed by first understanding how capitalism works. |
| a foodies guide to capitalism: A Foodie's Guide to Capitalism Eric Holt-Giménez, 2017 |
| a foodies guide to capitalism: An Economist Gets Lunch Tyler Cowen, 2013-02-26 A leading economist, “who may very well turn out to be this decade’s Thomas Friedman” (Wall Street Journal), illuminates the state of American food today. Tyler Cowen, one of the most influential economists of the last decade, wants you to know that just about everything you’ve heard about how to get good food is wrong. Drawing on a provocative range of examples from around the globe, Cowen reveals why airplane food is bad, but airport food is improving, why restaurants full of happy, attractive people usually serve mediocre meals, and why American food has improved as Americans drink more wine. At a time when obesity is on the rise and forty-four million Americans receive food stamps, An Economist Gets Lunch will revolutionize the way we eat today—and show us how we’re going to feed the world tomorrow. |
| a foodies guide to capitalism: Urban Appetites Cindy R. Lobel, 2014-04-28 Glossy magazines write about them, celebrities give their names to them, and you’d better believe there’s an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city’s population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. Historians, sociologists, and foodies alike will devour the story of the origins of New York City’s food industry in Urban Appetites. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. Urban Appetites serves up a complete picture of the evolution of the city, its politics, and its foodways. |
| a foodies guide to capitalism: Inventing the Future Nick Srnicek, Alex Williams, 2015-11-17 This major new manifesto offers a “clear and compelling vision of a postcapitalist society” and shows how left-wing politics can be rebuilt for the 21st century (Mark Fisher, author of Capitalist Realism) Neoliberalism isn’t working. Austerity is forcing millions into poverty and many more into precarious work, while the left remains trapped in stagnant political practices that offer no respite. Inventing the Future is a bold new manifesto for life after capitalism. Against the confused understanding of our high-tech world by both the right and the left, this book claims that the emancipatory and future-oriented possibilities of our society can be reclaimed. Instead of running from a complex future, Nick Srnicek and Alex Williams demand a postcapitalist economy capable of advancing standards, liberating humanity from work and developing technologies that expand our freedoms. This new edition includes a new chapter where they respond to their various critics. |
| a foodies guide to capitalism: The Taste of Tomorrow Josh Schonwald, 2012-04-10 For fans of Michael Pollan and Mark Bittman, Josh Schonwald delivers a fascinating investigation into the trends and technologies that are transforming the world of food before our very eyes—from Alice Waters's micro farm to nanotechnology and beyond. Building upon the knowledge base we have gained from such books as The Omnivore’s Dilemma, Schonwald takes our contemporary conversation about food a step further, debunking myths, clarifying controversies (such as the current storm over GMOs, or genetically modified organisms), and exploring the wild possibilities that food science and chemical engineering are making realities today—from food pills to new species of scratch-built fish. |
| a foodies guide to capitalism: A Foodie's Guide to Capitalism Eric Holt-Giménez, 2017-10-24 How our capitalist food system came to be -- Food, a special commodity -- Land and property -- Capitalism, food, and agriculture -- Power and privilege in the food system: gender, race and class -- Food, capitalism, crises and solutions |
| a foodies guide to capitalism: Foodies Josee Johnston, Shyon Baumann, 2014-12-19 This important cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent ‘hole in the wall’ ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source of status and distinction for economic and cultural elites, indirectly maintaining and reproducing social inequality. While the first storyline insists that anybody can be a foodie, the second asks foodies to look in the mirror and think about their relative social and economic privilege. By simultaneously considering both of these stories, and studying how they operate in tension, a delicious sociology of food becomes available, perfect for teaching a broad range of cultural sociology courses. |
| a foodies guide to capitalism: Near a Thousand Tables Felipe Fernandez-Armesto, 2002-06-04 In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this appetizingly provocative (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail herding to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers. |
| a foodies guide to capitalism: Good Food, Strong Communities Steve Ventura, Martin Bailkey, 2017-12 Good Food, Strong Communities shares ideas and stories about efforts to improve food security in large urban areas of the United States by strengthening community food systems. It draws on five years of collaboration between a research team composed of the University of Wisconsin, Growing Power, the Michael Fields Agricultural Institute, and more than thirty organizations on the front lines of this work. Here, activists and scholars talk about what's working and what still needs to be done to ensure that everyone has access to readily available, affordable, appropriate, and acceptable food. This book helps readers understand how a food system functions and how individual and community initiatives can lessen the problems associated with an industrialized food system.--Back cover. |
| a foodies guide to capitalism: Organizing Eating Sarah E. Dempsey, 2023-09-01 This book develops organizing eating as an organizational-communication centered framework for understanding how communication and power combine to actively shape eating and working in the U.S. food system. Drawing together established scholars, the book sheds light on how the interconnected aspects of power are communicative in nature, shaping and constraining the possibilities for organizing across the food system. The chapters provide grounded insight into the role of racism, corporate and state power, food cooperatives, urban farm systems, food policy, and labor practices, drawing attention to the pathways needed to pursue more equitable food systems. Providing readers with a set of useful critical conceptual tools and an understanding of communication frameworks, chapters identify common principles for critical organizing within the food movement and addresses the relevance of the COVID-19 pandemic and the national uprising against anti-Black violence for understanding the urgent possibilities of food justice. This cohesive collection of cutting-edge scholarship will be of interest to organizational communication scholars, critical/cultural communication scholars, environmental communication scholars, and health communication scholars; and the interdisciplinary fields of environmental studies, agriculture and food studies, and organization and labor studies. |
| a foodies guide to capitalism: Societal Deception Geoffrey Lawrence, |
| a foodies guide to capitalism: Understanding Just Sustainabilities from Within Phoebe Godfrey, 2021-06-16 Written by the co-founder and former board president of a non-profit shared-use commercial kitchen, Understanding Just Sustainabilities from Within presents an intersectional analysis of CLiCK (Commercially Licensed Co-operative Kitchen), in order to explore what just sustainabilities can look and feel like from within and without. Through a unique combination of autoethnography, participant observation, surveys, and secondary research, this book offers insights into CLiCK’s micro and macro successes, failures, and unknowns in relation to its attempt to put the concept of just sustainabilities into daily practice, and praxis. Developing its practical analyses from a theoretical basis, this book does not focus on definitive answers, recognizing instead that the closest we can get to understanding just sustainabilities in praxis is through long-term collective struggle and ultimately love. Researchers and educators who are interested in linking theory with practice, especially in relation to just sustainabilities and intersectionality, will appreciate the theoretical grounding, making it desirable for multiple social science classes. Additionally, those involved with the social justice, food justice, and just sustainabilities movements will benefit from the book’s insights into best practices to address issues of social inequalities on the micro level, while also offering the benefits of a macro intersectional analysis. |
| a foodies guide to capitalism: Handbook on the Human Impact of Agriculture Harvey S. James, Jr., 2021-06-25 This timely Handbook synthesizes and analyzes key issues and concerns relating to the impact of agriculture on both farmers and non-farmers. With a unique focus on humans rather than animals or the environment, the book is interdisciplinary and international in scope, with contributions from sociologists, economists, anthropologists and geographers providing case studies and examples from all six populated continents. |
| a foodies guide to capitalism: Regional Cultures, Economies, and Creativity Ariella Van Luyn, Eduardo de la Fuente, 2019-11-26 Drawing on Australian and comparative case studies, this volume reconceptualises non-metropolitan creative economies through the ‘qualities of place’. This book examines the agricultural and gastronomic cultures surrounding ‘native’ foods, coastal sculpture festivals, universities and regional communities, wine in regional Australia and Canada, the creative systems of the Hunter Valley, musicians in ‘outback’ settings, Fab Labs as alternatives to clusters, cinema and the cultivation of ‘authentic’ landscapes, and tensions between the ‘representational’ and ‘non-representational’ in the cultural economies of the Blue Mountains. What emerges is a picture of rural and regional places as more than the ‘other’ of metropolitan creative cities. Place itself is shown to embody affordances, unique institutional structures and the invisible threads that ‘hold communities together’. If, in the wake of the publication of Florida’s Rise of the Creative Class, creative industries models tended to emphasize ‘big cities’ and the spatial-cum-cultural imaginaries of the ‘Global North’, recent research and policy discourses – especially, in the Australian context – have paid greater attention to ‘small cities’, rural and remote creativity. This collection will be of interest to scholars, students and practitioners in creative industries, urban and regional studies, sociology, geography and cultural planning. |
| a foodies guide to capitalism: Literary and Cultural Production, World-Ecology, and the Global Food System Chris Campbell, Michael Niblett, Kerstin Oloff, 2021-08-12 Literary and Cultural Production, World-Ecology, and the Global Food System marks a significant intervention into the field of literary food studies. Drawing on new work in world literature, cultural studies, and environmental studies, the essays gathered here explore how literary and cultural texts have represented and responded to the global food system from the late nineteenth century to the present day. Covering topics such as the impact of colonial monocultures and industrial agriculture, enclosure and the loss of the commons, the meatification of diets, the toxification of landscapes, and the consequences of climate breakdown, the volume ranges across the globe, from Thailand to Brazil, Cyprus to the Caribbean. Whether it is anxieties over imported meat in late Victorian Britain, labour struggles on Guatemalan banana plantations, or food dependency in Puerto Rico, the contributors to this volume show how fiction, poetry, drama, film, and music have critically explored and contributed to food cultures worldwide. |
| a foodies guide to capitalism: Voice and Participation in Global Food Politics Alana Mann, 2019-04-05 As awareness of the commodification of food for profit at the expense of our health and the planet grows, this book foregrounds the communicative dimensions of resistance by food movements. Voice and participation are argued by the author to be the means through which rural and urban communities can, and in many cases do, resist the capture of value by corporate actors and work to democratise their foodscapes. Her critical analysis of meaning-making under neo-liberalism suggests that agroecology, as a socially activating form of agriculture within a food sovereignty framework, provides an example of social learning relevant across rural/urban and North/South divides. Embracing indigenous knowledge, gender equity and postcolonial theory, this approach mobilises growers and eaters to contest the power structures that shape their food environments, and also to focus on social and economic justice within their communities, particularly in the context of climate change. Participatory ecologies that incorporate these forms of social learning encourage the co-creation of inclusive foodscapes and politicise food justice. Such a positive framing of resistance through horizontal pedagogy, participation, communication and social learning processes contrasts with the vertical dissemination structure of the corporatised food regime and takes vital steps towards a more democratic food system. Voice and Participation in Global Food Politics will be of interest to scholars of agri-food, transdisciplinary food studies and political economy of food systems. It will also be of relevance to NGOs and policymakers. |
| a foodies guide to capitalism: Toward Self-Sufficiency George Hunt, 2018-11-16 George Hunt spent more than fifty years as a community planner and landscape architect. This included hands-on work in impoverished and low-income areas which helped him understand the dynamics that hold us back from achieving self-sufficiency. In this book, he outlines a sustainable community project that seeks to solve social problems that most community planners overlook. The pilot project includes numerous ways to make communities self-sufficient, and while it’s geared for those in middle- and lower-income brackets, anyone can use its concepts. He explains how multiple-purpose buildings can be used to house a diversity of people, ways to launch a business within the community by collaborating and sharing with others, how to obtain a vocational work/study program offered on site, and more. The book is also a reference manual on transition community design, creating a purpose, the meaning of happiness, sustainable agricultural practices, how to live without stuff, and how to reduce anxiety and depression. |
| a foodies guide to capitalism: Exposing Lifestyle Television Gareth Palmer, 2016-04-15 In the last decade lifestyle television has become one of the most dominant television genres, with certain shows now global brands with formats exploited by producers all over the world. What unites these programmes is their belief that the human subject has a flexible, malleable identity that can be changed within television-friendly frameworks. In contrast to the talk shows of the eighties and nineties where modest transformation was discussed as an ideal, advances in technology, combined with changing tastes and demands of viewers, have created an appetite for dramatic transformations. This volume presents case studies from across the lifestyle genre, considering a variety of themes but with a shared understanding of the self as an evolving project, driven by enterprise. Written by an international team of scholars, the collection will appeal to sociologists of culture and consumption, as well as to scholars of media studies and media production throughout the world. |
| a foodies guide to capitalism: Everyday Eating Alan Warde, 2024-05-28 How have eating habits changed in recent decades? What does it mean to eat well? This fascinating book examines continuity and change in food consumption and eating patterns since the 1950s. The culinary landscape of Britain is explored through discussion of commodification, globalisation and diversification enabling an understanding of both developing trends and enduring habits. The author’s research undertaken over 40 years offers fresh insights into such practices as everyday meals, shopping, cooking and dining out and how these are shaped by demographic, social and cultural processes. The book provides a comprehensive and engaging analysis of eating in Britain today and of the many controversies about how this has changed. |
| a foodies guide to capitalism: Food and the Self Isabelle de Solier, 2013-10-10 We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life. |
| a foodies guide to capitalism: Eating Culture Gillian Crowther, 2013-01-01 Humans have an appetite for food, and anthropology - as the study of human beings, their culture, and society - has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse - on gastronomy, nutrition, sustainability, and culinary skills - that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food.--pub. desc. |
| a foodies guide to capitalism: The Political Language of Food Samuel Boerboom, 2015-05-06 The Political Language of Food addresses why the language used in the production, marketing, selling, and consumption of food is inherently political. Food language is rarely neutral and is often strategically vague, which tends to serve the interests of powerful entities.Boerboom and his contributors critique the language of food-based messages and examine how such language—including idioms, tropes, euphemisms, invented terms, etc.—serves to both mislead and obscure relationships between food and the resulting community, health, labor, and environmental impacts. Employing diverse methodologies, the contributors examine on a micro-level the textual and rhetorical elements of food-based language itself. The Political Language of Food is both timely and important and will appeal to scholars of media studies, political communication, and rhetoric. |
| a foodies guide to capitalism: Introducing Cultural Studies Brian Longhurst, Greg Smith, Gaynor Bagnall, Garry Crawford, Miles Ogborn, 2016-11-10 This updated, new edition of Introducing Cultural Studies provides a systematic and comprehensible introduction to the concepts, debates and latest research in the field. Reinforcing the interdisciplinary nature of Cultural Studies, the authors first guide the reader through cultural theory before branching out to examine different dimensions of culture in detail – including globalisation, the body, geography, fashion, and politics. Incorporating new scholarship and international examples, this new edition includes: New and improved 'Defining Concepts', 'Key Influences', 'Example ', and 'Spotlight' features that probe deeper into the most significant ideas, theorists and examples, ensuring you obtain an in-depth understanding of the subject. A brand new companion website featuring a flashcard glossary, web links, discussion and essay questions to stimulate independent study. A new-look text design with over 60 pictures and tables draws all these elements together in an attractive, accessible design that makes navigating the book, and the subject, simple and logical. Introducing Cultural Studies will be core reading for Cultural Studies undergraduates and postgraduates, as well as an illuminating guide for those on Communication and Media Studies, English, Sociology, and Social Studies courses looking for a clear overview of the field. |
| a foodies guide to capitalism: Chocolate and Blackness Silke Hackenesch, 2017-11-09 Silke Hackenesch untersucht den Zusammenhang zwischen der Konstruktion schwarzer Identitäten und der Produktion, dem Konsum und der Repräsentation von Schokolade. Dabei werden die oft sklavereiähnlichen Arbeitsbedingungen auf den Kakaoplantagen ebenso analysiert wie die Verflechtung von Schokolade und Schwarzsein in der Werbung, in der Belletristik und in der Populärmusik. Sie zeigt, wie Schokolade als Metapher für Schwarzsein erheblich zur Rassifizierung und Erotisierung schwarzer Körperlichkeit beigetragen, aber immer wieder auch Möglichkeiten zur selbstermächtigenden Verwendung geliefert hat. |
| a foodies guide to capitalism: Food for Dissent Maria McGrath, 2019-08-26 In the 1960s and early 1970s, countercultural rebels decided that, rather than confront the system, they would create the world they wanted. The natural foods movement grew out of this contrarian spirit. Through a politics of principled shopping, eating, and entrepreneurship, food revolutionaries dissented from corporate capitalism and mainstream America. In Food for Dissent, Maria McGrath traces the growth of the natural foods movement from its countercultural fringe beginning to its twenty-first-century food revolution ascendance, focusing on popular natural foods touchstones—vegetarian cookbooks, food co-ops, and health advocates. Guided by an ideology of ethical consumption, these institutions and actors spread the movement's oppositionality and transformed America's foodscape, at least for some. Yet this strategy proved an uncertain instrument for the advancement of social justice, environmental defense, and anti-corporatism. The case studies explored in Food for Dissent indicate the limits of using conscientious eating, shopping, and selling as tools for civic activism. |
| a foodies guide to capitalism: Urban Change and the European Left Donald McNeill, 2005-08-02 This book helps make sense of the shape of contemporary urban change and describes the way in which cities are central to the construction of place-based political identities. |
| a foodies guide to capitalism: Let My People Go Surfing Yvon Chouinard, 2016-09-06 Wonderful . . . a moving autobiography, the story of a unique business, and a detailed blueprint for hope. —Jared Diamond, Pulitzer Prize-winning author of Guns, Germs, and Steel In this 10th anniversary edition, Yvon Chouinard—legendary climber, businessman, environmentalist, and founder of Patagonia, Inc.—shares the persistence and courage that have gone into being head of one of the most respected and environmentally responsible companies on earth. From his youth as the son of a French Canadian handyman to the thrilling, ambitious climbing expeditions that inspired his innovative designs for the sport's equipment, Let My People Go Surfing is the story of a man who brought doing good and having grand adventures into the heart of his business life-a book that will deeply affect entrepreneurs and outdoor enthusiasts alike. |
| a foodies guide to capitalism: Green Consumption Bart Barendregt, Rivke Jaffe, 2014-02-27 Green lifestyles and ethical consumption have become increasingly popular strategies in moving towards environmentally-friendly societies and combating global poverty. Where previously environmentalists saw excess consumption as central to the problem, green consumerism now places consumption at the heart of the solution. However, ethical and sustainable consumption are also important forms of central to the creation and maintenance of class distinction. Green Consumption scrutinizes the emergent phenomenon of what this book terms eco-chic: a combination of lifestyle politics, environmentalism, spirituality, beauty and health. Eco-chic connects ethical, sustainable and elite consumption. It is increasingly part of the identity kit of certain sections of society, who seek to combine taste and style with care for personal wellness and the environment. This book deals with eco-chic as a set of activities, an ideological framework and a popular marketing strategy, offering a critical examination of its manifestations in both the global North and South. The diverse case studies presented in this book range from Basque sheep cheese production and Ghanaian Afro-chic hairstyles to Asian tropical spa culture and Dutch fair-trade jewellery initiatives. The authors assess the ways in which eco-chic, with its apparent paradox of consumption and idealism, can make a genuine contribution to solving some of the most pressing problems of our time. |
| a foodies guide to capitalism: Edible Identities: Food as Cultural Heritage Ronda L. Brulotte, Michael A. Di Giovine, 2016-04-29 Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation. |
| a foodies guide to capitalism: The Political Relevance of Food Media and Journalism Elizabeth Fakazis, Elfriede Fürsich, 2023-01-31 Interrogating the intersections of food, journalism, and politics, this book offers a critical examination of food media and journalism, and its political potential against the backdrop of contemporary social challenges. Contributors analyze current and historic examples such as #BlackLivesMatter, COVID-19, climate change, Brexit, food sovereignty, and identity politics, highlighting how food media and journalism reach beyond the commercial imperatives of lifestyle journalism to negotiate nationalism, globalization, and social inequalities. The volume challenges the idea that food media/journalism are trivial and apolitical by drawing attention to the complex ways that storytelling about food has engaged political discourses in the past, and the innovative ways it is doing so today. Bringing together international scholars from a variety of disciplines, the book will be of great interest to scholars and students of journalism, communication, media studies, food studies, sociology, and anthropology. |
| a foodies guide to capitalism: Ageing and the Visitor Economy Stephen J. Page, Joanne Connell, 2022-03-29 This significant volume is the first to use primary research evidence to examine tourism, ageing and the implications of an ageing population for the visitor economy. Adopting a multidisciplinary approach, this book offers insights into the new opportunities, threats and challenges that the growing ageing-tourism markets poses. The ageing population has created a demographic time bomb with a population structure that is skewed towards a growing proportion of older people. When this is combined with the impact of health conditions, such as dementia, the future shape of visitor demand and tourism behaviour is likely to change and face many new challenges, albeit at different rates in time and space. Chapters include cutting-edge insights into future issues, while interviews are used to illustrate and explain issues affecting ageing and tourism, creating a much-needed synthesis of the ageing–tourism nexus to demonstrate intellectual leadership around this theme. This book will be of great interest to all upper-level students, academics and researchers in the fields of tourism, hospitality, leisure studies, and health and social care. |
| a foodies guide to capitalism: Art, Farming and Food for the Future Barbara L. Benish, Nathalie Blanc, 2022-09-30 This book explores the impact of artistic experiments in inspiring people to turn away from current food consumerism and take an active role in preserving, sustaining, and protecting the environment. As artists are expanding their practice into social justice and community concerns, erasing traditional forms of expression and integrating others, the culture around food and its production has been added to a new vocabulary of experiential art. The authors measure the impact of such experiments on local food consumption and production, focusing on education and youth, both in the surrounding community and culture at large. They suggest how these projects can be up-scaled to further encourage sustainable solutions for our environment and communities. The book explores the reflections and motivations of case study practitioners in urban and rural areas and, through interviews, engages with artists who are pioneering a new trend to create hubs of activity away from traditional art spaces in cities to follow a non-hierarchal practice that is de-centralized and communally based. This book will be of great interest to academic readers concerned with issues related to environmental aesthetics, eco-design, eco-criticism, culture, heritage, memory, and identity, and those interested in the current debates on the place of aesthetics and culture in sustainability. |
| a foodies guide to capitalism: Obesity Discourse and Fat Politics Lee Monaghan, Rachel Colls, Bethan Evans, 2015-12-22 There is considerable rhetoric and concern about weight and obesity across an increasing range of national contexts. Alarmist claims about an ‘obesity time-bomb’ are continually recycled in policy reports, reviews and white papers, each of which begin with the assumption that fatness is fundamentally unhealthy and damaging to national economies. With contributions from the UK, Canada, the USA and Australia, this book offers alternative critical perspectives on this alleged public health crisis which were, in part, developed through an Economic and Social Research Council seminar series on Fat Studies and Health at Every Size (HAES). Written by scholars from a range of disciplines and the health professions, themes include: an interrogation of statistical procedures used to construct the obesity epidemic, overweight and obesity as cultural signifiers for Type 2 diabetes, understandings of healthy eating and healthy weight in a ‘problem’ population, gendered expectations on men and women to lose weight, the visual representation of obesity, tensions when researching (anti-)fatness, critical dietitians’ engagement with HAES, alternative ways of promoting physical activity, and representations of obesity in the media. This book was originally published as a special issue of Critical Public Health. |
| a foodies guide to capitalism: Book Review Digest , 1998 |
| a foodies guide to capitalism: Des rues qui changent. Alexandre Maltais, 2023-05-10T00:00:00-04:00 L’auteur de cet ouvrage analyse en profondeur l’arrivée de nouveaux établissements créatifs ou branchés qui participent à la revitalisation commerciale des quartiers de Montréal. |
| a foodies guide to capitalism: Lass die Mitarbeiter surfen gehen Yvon Chouinard, Naomi Klein, 2017-05-08 Yvon Chouinard ist Unternehmer wider Willen. Eigentlich wollte er nur Klettern und Surfen – und trotzdem baute er ein Multimillionen-Dollar-Unternehmen auf. In seiner Jugend verbrachte er viel Zeit in der Natur und ließ sich von seinem Vater das Schmiedehandwerk beibringen. Als begeisterter Kletterer entwickelte und verkaufte er sein eigenes Equipment, dessen Design sich bis heute kaum verändert hat. Nach und nach erweiterte er die Palette seines Angebots, wobei er und seine Mitarbeiter keine besondere Strategie verfolgten: Jeder tat, was nötig war – und worauf er Lust hatte. Aus dieser Mentalität entstand im Lauf der Zeit das erfolgreiche Unternehmen Patagonia. In dieser neu überarbeiteten Auflage zum 10-jährigen Jubiläum der Originalausgabe zeigt Yvon Chouinard – legendärer Kletterer, Geschäftsmann, Umweltschützer und Gründer von Patagonia, Inc. – wie seine eigene Lebensphilosophie zum erfolgreichen Unternehmensleitbild wurde und was Patagonia zu einem der am meisten respektierten und umweltbewussten Unternehmen der Erde machte. Lass die Mitarbeiter surfen gehen ist ein Buch, das sowohl für Unternehmer als auch Outdoor-Enthusiasten gleichermaßen beeindruckend ist. |
| a foodies guide to capitalism: The Guardian Index , 1999 |
| a foodies guide to capitalism: Time Out New York , 2000 The staff of the weekly Time Out New York magazine updates the Time Out New York Guide every year, so it's packed with up-to-the-minute, authoritative information on what to do and see in the city that offers a bewildering array of choices. Book jacket. |
| a foodies guide to capitalism: An Economist Gets Lunch Tyler Cowen, 2012-04-12 One of the most influential economists of the decade-and the New York Times bestselling author of The Great Stagnation-boldly argues that just about everything you've heard about food is wrong. Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social commentator, and maverick dining guide blogger Tyler Cowen. Americans are becoming angry that our agricultural practices have led to global warming-but while food snobs are right that local food tastes better, they're wrong that it is better for the environment, and they are wrong that cheap food is bad food. The food world needs to know that you don't have to spend more to eat healthy, green, exciting meals. At last, some good news from an economist! Tyler Cowen discusses everything from slow food to fast food, from agriculture to gourmet culture, from modernist cuisine to how to pick the best street vendor. He shows why airplane food is bad but airport food is good; why restaurants full of happy, attractive people serve mediocre meals; and why American food has improved as Americans drink more wine. And most important of all, he shows how to get good, cheap eats just about anywhere. Just as The Great Stagnation was Cowen's response to all the fashionable thinking about the economic crisis, An Economist Gets Lunch is his response to all the fashionable thinking about food. Provocative, incisive, and as enjoyable as a juicy, grass-fed burger, it will influence what you'll choose to eat today and how we're going to feed the world tomorrow. |
A Foodies Guide To Capitalism (book) - x-plane.c…
"A Foodie's Guide to Capitalism" provides a crucial and timely intervention in our understanding of the food system. By connecting …
A Foodies Guide To Capitalism - x-plane.com
A Foodie's Guide to Capitalism Eric Holt-Giménez,2017-10-24 Capitalism drives our global food system Everyone who wants to end hunger who wants …
A Foodies Guide To Capitalism Copy - netsec.csu…
A Foodies Guide To Capitalism A foodie's guide to capitalism: A delicious exploration of how economic systems shape the food we eat, the …
A Foodie`s Guide to Capitalism: Understanding th…
Foodie’s Guide to Capitalism€introduces the reader to the history of our food system and to the basics of capitalism. In …
A Foodies Guide To Capitalism
Capitalism, the dominant economic system globally, significantly impacts our food systems. Understanding its mechanisms – from production to …
A book for change , a book for the future . - CARLO PETRIN 1 GU I DE …
214 A FOODIE'S GUIDE TO CAPITALISM When we assess the potential for different approaches to end poverty, hunger, and malnutrition, or to reverse global warming and environmental …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Silke Hackenesch A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
2 A Foodies Guide To Capitalism Published at newredlist-es-data1.iucnredlist.org rather than nutritional value or ethical sourcing. The rise of “organic” and “fair trade” labels highlights this …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Sarah E. Dempsey A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Eric Holt-Giménez A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Eric Holt-Giménez A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Gareth Palmer A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Gareth Palmer A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Alana Mann A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts our …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Gillian Crowther A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Minjie Lin A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts our food …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Isabelle de Solier A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
Capitalism, Food, and Social Movements: The Political ... - Food First
9 Aug 2019 · capitalism in capitalist countries. Before the 2008 financial crash, it was awkward even to mention the term ‘capitalism.’ But the truth is our food and capitalism have co-evolved …
A Foodies Guide To Capitalism
2 A Foodies Guide To Capitalism Published at newredlist-es-data1.iucnredlist.org rather than nutritional value or ethical sourcing. The rise of “organic” and “fair trade” labels highlights this …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Sarah E. Dempsey A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Donald McNeill A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism George Hunt A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts our …
A Foodies Guide To Capitalism
2 A Foodies Guide To Capitalism Published at newredlist-es-data1.iucnredlist.org rather than nutritional value or ethical sourcing. The rise of “organic” and “fair trade” labels highlights this …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Sabine Zange A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts our …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Camilla Rothe A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts our …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Eric Holt-Giménez A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Eric Holt-Giménez A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Donald McNeill A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Eric Holt-Giménez A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism George Hunt A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts our …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Geoffrey Lawrence A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
A Foodies Guide To Capitalism
2 A Foodies Guide To Capitalism Published at newredlist-es-data1.iucnredlist.org rather than nutritional value or ethical sourcing. The rise of “organic” and “fair trade” labels highlights this …
A Foodies Guide To Capitalism
A Foodies Guide To Capitalism Gillian Crowther A Foodie's Guide to Capitalism: From Farm to Fork and Beyond Capitalism, the dominant economic system globally, significantly impacts …
