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Geographies of Food provides a comprehensive introduction to the contemporary geographies of food. Food is pivotal to the human experience. Its production and preparation occupies the waking hours of millions of people, and structures the domestic spaces and routines of everyday life. Around the world, from local community groups to inter-governmental summits, people are discussing the future of food in the face of threats from climate change, population growth and natural resource depletion.
It begins by exploring the relationship between food, place and space and then examines the contemporary food 'crisis' in all its dimensions, as well as the many solutions which are currently being proposed. Drawing on international case studies, this text examines the complex relationships operating between people and processes at a range of geographical scales, from the shopping decisions of a mother in a British supermarket, to the crop choices made by a farmer in West Africa; from high-level political negotiations at the World Trade Organization, to the strategies of giant agri-businesses whose activities span several continents.
Including a range of lively pedagogical features and case studies, Geographies of Food is accompanied by a companion website with additional teaching and learning resources
1. Introduction
Part One: Food, Place and Space
2. Food and Place
3. Where does Food Come From? Geographies of Agricultural Productivity and Trade
4. What Happens to Food? Geographies of Mobility and Transformation
5. Spaces and Cultures of Consumption
Part Two: Food and Farming in Crisis
6. Food Systems in Crisis? The New Food Insecurity
7. Agriculture, Poverty and Development
8. Food Crisis amongst the Wealthy
Part Three: Sustainability and Reconnecting with Food
9. Reconnecting Consumers, Producers and Food
10. Fair Trade, Food Rights and Food Sovereignty
11. Farming in the City: Urban Spaces of Food Production
12. Towards Sustainable Agriculture?
Part Four: Future Food and Conclusions
13. Future Scenarios for Food and Farming
14. Conclusions and Reflections on Food Geographies
Moya Kneafsey is a Reader in Human Geography and teaches agro-food geographies and global sustainability at Coventry University, UK. Damian Maye is a Senior Research Fellow at the Countryside and Community Research Institute, University of the West of England, UK. Lewis Holloway is a Senior Lecturer in the Department of Geography, University of Hull, UK. Mike Goodman is Senior Lecturer in Geography at King's College London, UK.
"With growing scholarly and societal interest in the challenges confronting current and future food systems, there is an urgent need for a wide-ranging introduction to the issues at hand. This authoritative and accessible book offers students and practitioners alike the tools to develop a 'geographical imagination' about food. Essential reading."
– David M. Evans, Professor of Organization and Sustainability, University of Bristol, UK
"Written in a lively, accessible style and packed with goodness, Geographies of Food collects important issues and talks them through in a clear and engaging way. The book reflects the best scholarship in the field right now. An essential teaching and learning resource."
– David Bell, Professor of Cultural Geography, University of Leeds, UK
