Food and World Culture: Issues, Impacts, and Ingredients [2 volumes]

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This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how foods history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at worlds fairs. This project also brings a social justice perspective to its contentweighing debates concerning food access, equity, insecurity, and politics.

Author Bio

Linda S. Watts is professor of American studies in the School of Interdisciplinary Arts and Sciences at the University of Washington, Bothell. Kelty Clark-Mahoney is a chef, educator, and independent scholar focused on issues of food insecurity and sustainability.