Food and Place

Introduction
Chapter 1: Food and Place: An Introduction
Pascale Joassart-Marcelli and Fernando J. Bosco
Chapter 2: A Place Perspective on Food: Key Concepts and Theoretical Foundations
Pascale Joassart-Marcelli and Fernando J. Bosco

Part I: Food Regimes
Chapter 3: Networks of Global Production and Resistance: Meat, Dairy and Place
Alida Cantor, Jody Emel, and Harvey Neo
Chapter 4: Genetically Modified Crops and the Remaking of Latin America's Food Landscape
Elizabeth Fitting
Chapter 5: Farm Labor, Immigration and Race
Lise Nelson
Chapter 6: Ethical Food and Global Commodity Chains
Hannah Evans and Pascale Joassart-Marcelli
Chapter 7: Global Hunger: Poverty, Inequality, and Vulnerability
Daniel Ervin, Cascade Tuholske, and David López-Carr

Part II: Foodscapes
Chapter 8: Food and Gentrification: How Foodies are Transforming Urban Neighborhoods
Pascale Joassart-Marcelli and Fernando J. Bosco
Chapter 9: Can Place Cause Obesity? A Critical Perspective on the Food Environment
Julie Guthman
Chapter 10: Food Banks and the Devolution of Anti-Hunger Policy
Daniel N. Warshawsky
Chapter 11: Spaces of Alternative Food: Urban Agriculture, Community Gardens,
and Farmers Markets
Fernando J. Bosco and Pascale Joassart-Marcelli

Part III: Bodies
Chapter 12: Food, Ethnicity, and Place: Producing Identity and Difference
Pascale Joassart-Marcelli, Zia Salim, and Vienne Vu
Chapter 13: Critical Nutrition: Critical and Feminist Perspectives on Bodily Nourishment
Jessica Hayes-Conroy and Allison Hayes-Conroy
Chapter 14: Food, Biopower, and the Child's Body as a Scale of Intervention
Sarah E. Dempsey and Kristina E. Gibson
Chapter 15: Cooking at Home: Gender, Class, Race, and Social Reproduction
Pascale Joassart-Marcelli and Enrico Marcelli
Chapter 16: Chefs Celebrities, Experts, or Advocates?
Blaire O'Neal and Pascale Joassart-Marcelli
Glossary
Index