Amy Trauger

Geographies of Food and Power (eBook, PDF)

• Format: PDF

Produktbeschreibung

This book provides a comprehensive overview of the production and consumption of food, suitable for use in undergraduate classrooms, either at the intermediate or advanced level.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 210
• Erscheinungstermin: 17. August 2022
• Englisch
• ISBN-13: 9781000619614
• Artikelnr.: 64221160

Autorenporträt

Amy Trauger is Professor of Geography in the Department of Geography at the University of Georgia. She is Affiliate Faculty with UGA's Institute for Women's Studies, the Latin American and Caribbean Studies Institute and the Center for Integrative Conservation Research. Her research interests include: food sovereignty, sustainable and alternative agriculture, human-environment interactions, gender and agriculture, and indigenous political struggle. She's taught the Geography of Food and the Athens Urban Food Collective courses at UGA nearly every year since she arrived in 2008. Before that, she taught the Geography of Sustainability at Penn State University. She has written, edited and collaborated on four books on the topics of food, agriculture and the environment. Her book, We Want Land to Live, (2017) is used in graduate and advanced undergraduate classes in the US. Her work is widely used by professors teaching courses on the geography of food and agriculture, including Iowa State University, West Virginia University, Tufts University, Cornell and Washington State.

Inhaltsangabe

Part 1: Food and Power Chapter 1
The Geographies of Food Chapter 2
Geography and Power Part 2: Food for Thought Chapter 3
The Origins of Food Chapter 4
The Nexus of Production and Consumption Chapter 5
Food System Contradictions Chapter 6
The Right to Food Part 3: What We Eat Chapter 7
Produce: Fruits and Vegetables Chapter 8
Seeds: Grains, Pulses and Nuts Chapter 9
Protein: Meat, Fish, Dairy and Eggs Chapter 10
Tropical Commodities: Beverages, Fruits, Sugar and Spices Chapter 11
Not Food: Ingredients and Additives Part 4: Challenges in the Global Food System Chapter 12
Labor Chapter 13
Conflict and Disasters Chapter 14
Climate Change Chapter 15
The Future of Food