Encyclopedia of Food and Agricultural Ethics

2019 Edition
| Editors: David M. Kaplan

Food and Place

  • Nicolas Sternsdorff CisternaEmail author
Reference work entry
DOI: https://doi.org/10.1007/978-94-024-1179-9_18

Synonyms

Introduction

Food and place are linked at a basic level, for food must be produced somewhere, and consumed in the same place, or circulated for consumption elsewhere. However, this basic process becomes entangled in judgments about whether it was produced in the appropriate location and manner, if it is being consumed in a culturally sanctioned way, and whether the “right” inhabitants of a place are consuming it. Furthermore, the contemporary world is organized around nation-states, which has given rise to national eating cultures. These national practices coexist with more global eating phenomena, be they long standing such as the widespread consumption of sugar or more recent fast food phenomena like McDonaldization.

The concept of space spans many disciplines and goes beyond a reference to a physical location. Space can be physical, subjective, or affective; it can refer to a geographical location or be a way to speak of mental and...

This is a preview of subscription content, log in to check access.

References

  1. Appadurai, A. (1988). How to make a national cuisine: Cookbooks in contemporary India. Comparative Studies in Society and History, 30(1), 3–24.CrossRefGoogle Scholar
  2. Barham, E. (2002). Towards a theory of values-based labeling. Agriculture and Human Values, 19, 349–360.CrossRefGoogle Scholar
  3. Cwiertka, K. J. (2006). Modern Japanese cuisine: Food, power and national identity. London: Reaktion Books.Google Scholar
  4. Guthman, J. (2007). The polanyian way? Voluntary food labels as neoliberal governance. Antipode, 39(3), 456–478.CrossRefGoogle Scholar
  5. Law, L. (2001). Home cooking: Filipino women and geographies of the senses in Hong Kong. Cultural Geographies, 8(3), 264–283.Google Scholar
  6. Mintz, S. W. (1985). Sweetness and power: The place of sugar in modern history. New York: Penguin.Google Scholar
  7. Mintz, S. W. (1997). Tasting food, tasting freedom: Excursions into eating, culture, and the past. Boston: Beacon.Google Scholar
  8. Terrio, S. J. (2000). Crafting the culture and history of French chocolate. Berkeley/Los Angeles/London: University of California Press.Google Scholar
  9. Trubek, A. B. (2008). The taste of place: A cultural journey into terroir. Berkeley/Los Angeles/London: University of California Press.Google Scholar
  10. Watson, J. L. (2006). Golden arches east: McDonald’s in East Asia. Stanford: Stanford University Press.Google Scholar
  11. Wilk, R. (2006). Home cooking in the global village: Caribbean food from buccaneers to ecotourists. Oxford/New York: Berg Publishers.CrossRefGoogle Scholar

Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Anthropology DepartmentHarvard UniversityCambridgeUSA