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  • Economics of Food
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Soils and Commodification

Thinking with Soils : Material Politics and Social Theory

Bloomsbury Academic, 2020

Book chapter

...Introduction Selling soils is now part of everyday fare. Or, at least, soil is what is claimed to be sold. The deed is often spread out for us as displays of tidy bags of topsoil or peat for gardens or landscaping. One even hears talk...

Spices and Flavorings

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Plants possess a wealth of different chemical ingredients, ranging from substances with simple structures to very complicated ones, such as terpene or benzoic derivatives. Some are poisonous, others are important raw materials...

Commodities

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Karl Marx once famously remarked that a commodity appears at first sight to be a “very trivial thing” but that further analysis showed it to be of bewildering complexity, “full...

Markets

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Markets © Angela Meah. Markets are places where goods are exchanged for money or traded via other means such as bartering. Many of the world’s oldest markets were food markets, associated with the spice...

Authenticity

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...While in most spheres of life, “authenticity” is considered an overwhelmingly positive trait, providing one of the philosophical foundations for exercising ethical judgment (cf. Trilling 1972; Taylor 1992), the term is regarded...

Conclusion: A Cuisine of Scarcity

Carol Helstosky

Carol F. Helstosky is Assistant Professor of European History at the University of Denver. Author affiliation details are correct at time of print publication.

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Garlic and Oil : Politics and Food in Italy

Berg, 2004

Book chapter

...This book has examined the impact of politics on Italian consumers’ food choices by highlighting the role of the national government. It is curious, perhaps, that this analysis turns on the activities of Italian government, which has...

Introduction

Alexander Nützenadel

Alexander Nuetzenadel is Chair of European Economic and Social History at the Europa-Universität Viadrina Frankfurt (Oder). Author affiliation details are correct at time of print publication.

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and

Frank Trentmann

Frank Trentmann is Professor of Modern History at Birkbeck College, University of London, and Director of the Cultures of Consumption research programme, co-funded by the Economic and Social Research Council (ESRC) and the Arts and Humanities Research Council (AHRC). Author affiliation details are correct at time of print publication.

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Food and Globalization : Consumption, Markets and Politics in the Modern World

Berg, 2008

Book chapter

...Food and globalization are inseparable. Since ancient times long-distance trade has involved staple foods and luxury products such as wine, tea, coffee, rice, spices and dried fish. Securing greater access to food was a driving force behind...

Choice

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...When thinking about choice in relation to food, it is impossible to ignore availability, and modern supermarkets have excelled in making a wider choice of foods available to many consumers, particularly in the global North. But consumers...

Conclusion

Kima Cargill

Kima Cargill is Associate Professor of Clinical Psychology in the Interdisciplinary Arts and Sciences Program at the University of Washington, Tacoma. Her research has been published in The Psychoanalytic Review, Psychoanalysis, Culture, and Society, and Food, Culture, and Society journals, and she has contributed to the Routledge International Handbook of Food Studies and Food for Thought. She has taught in Cuba, Mexico, Asia, and Africa. She teaches clinical psychology at the University of Washington, including a class on the Psychology of Food and Culture. Author affiliation details are correct at time of print publication.

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The Psychology of Overeating : Food and the Culture of Consumerism

Bloomsbury Academic, 2015

Book chapter

...Chapter synopsis: In the final chapter, Cargill returns to the central case study of the book, using it to show how global consumer culture is at a crossroads, facing dire public health and environmental consequences. Arguing...

Conclusion

Peter Scholliers

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium. Author affiliation details are correct at time of print publication.

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Kyri W. Claflin

Kyri W. Claflin teaches at Boston University and is the author of numerous articles including ‘Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,’ in the Oxford Symposium volume Food & Morality Author affiliation details are correct at time of print publication.

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Writing Food History : A Global Perspective

Berg, 2013

Book chapter

...The preceding chapters provide impressive evidence of the richness and variety of ideas, approaches, sources, methods, and theories that have shaped the writing of food history in the traditions that this volume represents. The rapid rise...