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Taking Food Public

Redefining Foodways in a Changing World

Taking Food Public by Psyche Williams Forson
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The field of food studies has been growing rapidly over the last thirty years and has exploded since the turn of the millennium. Scholars from an array of disciplines have trained fresh theoretical and methodological approaches onto new dimensions of the human relationship to food. This anthology capitalizes on this particular cultural moment to bring to the fore recent scholarship that focuses on innovative ways people are recasting food in public spaces to challenge hegemonic practices and meanings. Organized into five interrelated sections on food production – consumption, performance, Diasporas, and activism –  articles aim to provide new perspectives on the changing meanings and uses of food in the twenty-first century.

Taylor and Francis; September 2013
656 pages; ISBN 9781134726349
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Title: Taking Food Public
Author: Psyche Williams Forson; Carole Counihan
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