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Geographies of Food: An Introduction

Kneafsey, Moya; Maye, Damian; Holloway, Lewis; Goodman, Michael


Moya Kneafsey

Damian Maye

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Professor Lewis Holloway
Professor of Human Geography. Associate Dean for Research and Enterprise, Faculty of Science and Engineering

Michael Goodman


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
Publisher Bloomsbury Publishing
ISBN 978-0-8578-5457-5
Public URL
Publisher URL


Geographies Of Food Textbook Front Matter And Chapter 1 images redacted (2 Mb)

Copyright Statement
© 2021 Bloomsbury Publishing plc

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