Geographies of Food: An Introduction
Kneafsey, Moya; Maye, Damian; Holloway, Lewis; Goodman, Michael
Professor Lewis Holloway L.Holloway@hull.ac.uk
Professor of Human Geography, Director of Research (Geography, Geology and Environment), Chair of the Faculty of Science and Engineering Ethics Committee
What is the future of food in light of growing threats from the climate emergency and natural resource depletion, as well as economic and social inequality? This textbook engages with this question, and considers the complex relationships between food, place, and space, providing students with an introduction to the contemporary and future geographies of food and the powerful role that food plays in our everyday lives.
Geographies of Food explores contemporary food issues and crises in all their dimensions, as well as the many solutions currently being proposed. Drawing on global case studies from the Majority and Minority Worlds, it analyses the complex relationships operating between people and processes at a range of geographical scales, from the shopping decisions of consumers in a British or US supermarket, to food insecurity in Sub-Saharan Africa, to the high-level political negotiations at the World Trade Organization and the strategies of giant American and European agri-businesses whose activities span several continents.
With over 60 color images and a range of lively pedagogical features, Geographies of Food is essential reading for undergraduates studying food and geography.
Kneafsey, M., Maye, D., Holloway, L., & Goodman, M. (2021). Geographies of Food: An Introduction. London: Bloomsbury Publishing
|Book Type||Authored Book|
|Publication Date||Feb 11, 2021|
|Deposit Date||Jan 15, 2021|
|Publicly Available Date||Aug 12, 2021|
Geographies Of Food Textbook Front Matter And Chapter 1 images redacted
© 2021 Bloomsbury Publishing plc
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