Bøker i Routledge Studies in Food, Society and the Environment-serien

Sustainability and food production represent a major challenge to society, with both consumption and supply sides posing practical and ethical dilemmas. This book shows that food governance issues can occur in many ways and at many points along the food chain.

Risk and Food Safety in China and Japan reframes the relationship between risk and food. This book will be an important resource for scholars, academics and policy-makers in the fields of sociology, economics, food studies, Chinese studies and Japanese studies and theories of risks and safety.

This book seeks to resolve the disconnections in research and governance by breaking down interdisciplinary barriers to develop innovatory food security solutions.

This book brings together scholars from anthropology, sociology, environmental studies, tourism, architecture and development studies to provide a comprehensive examination of food consumption trends in the cities of Asia and the Pacific, including household food consumption, eating out and food waste.

This volume is a cross-disciplinary and applied approach to urban food system sustainability, health, and equity.

As urban populations rise rapidly and concerns about food security increase, interest in urban agriculture has been renewed in both developed and developing countries. This book focuses on the sustainable development of urban agriculture and its relationship to food planning in cities.

Drawing on studies from Africa, Asia and South America, this book provides empirical evidence and conceptual explorations of the gendered dimensions of food security.

In this book, contributors from Australia, China, United Kingdom and North America provide a review of international research on food literacy and how this can be applied in schools, health care settings and public education and communication at the individual, group and population level.

In this innovative volume the authors break out from traditional categories of analysis in agri-food studies, reconceptualising materialities and reframing economic assemblages as biological economies, based on the notion of all research being enactive or performative.

This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through case studies the complexity behind the attribution of the term 'traditional' to food is explored.

In this challenging book, the author explores the contradictions and shortcomings of alternative food activism to demonstrate the importance of moving beyond a promotion of universal "shoulds" of eating, and towards a practice of food activism that is more sensitive to issues of social and material difference.

Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries.

This book presents new research on the emergence of food sovereignties. It offers a wide variety of empirical examples and a theoretically engaged framework for explaining the aims of actors and organizations working toward autonomy and democracy in the food system.

In this book the authors link issues surrounding food and alternative food movements to utopias and intentional communities. The chapters address theoretical aspects of food utopias and also present case studies from a range of contexts and regions, including Argentina, Italy, New Zealand, Switzerland and USA. These focus on key issues in contemporary food studies including equity, locality, the sacred, citizenship, community and food sovereignty.

In this book, contributors from Australia, China, United Kingdom and North America provide a review of international research on food literacy and how this can be applied in schools, health care settings and public education and communication at the individual, group and population level.

Critically examines the dominant food regime on its own terms, by seriously asking whether we can afford cheap food and exploring what exactly cheap food affords us. This title details the numerous ways that food has become reduced to a state, such as a price per ounce, combination of nutrients, yield per acre, or calories.