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Food, Power, and Agency

Food, Power, and Agency

by Jürgen Martschukat

Jürgen Martschukat is Professor of History at Erfurt University, Germany Author affiliation details are correct at time of print publication.

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and Bryant Simon

Bryant Simon is Professor of History at Temple University, USA Author affiliation details are correct at time of print publication.

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(eds)
Bloomsbury Academic, 2017
  • DOI:
    10.5040/9781474298773
  • ISBN:
    978-1-4742-9876-6 (hardback)

    978-1-4742-9875-9 (epub)

    978-1-4742-9874-2 (epdf)

    978-1-4742-9877-3 (online)
  • Edition:
    First edition
  • Place of Publication:
    London
  • Published Online:
    2018
Food, Power, and Agency
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Grounded in the work of Roland Barthes, Bruno Latour, Pierre Bourdieu, and Michel Foucault, this exciting book uses food as a lens to examine agency and the political, economic, social, and cultural power which underlies every choice of food and every act of eating.

The book is divided into three parts – National Characters; Anthropological Situations; Health – with each of the eight chapters exploring the power of food as well as the power relationships reflected and refracted through food. Featuring contributions from historians, sociologists, anthropologists, and cultural studies scholars from around the world, the book offers case studies of a diverse range – from German cuisine and ethnicity in San Francisco after the Gold Rush, through Italian cuisine in Japan, to ‘ultragreasy bureks’ and teenage fast food consumption in Slovenia.

By directly engaging with questions of agency and power, the book pushes the field of food studies in new directions. An important read for students and researchers in food studies, food history, anthropology of food, and sociology of food.