Food and the City
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|Author||: Jennifer Cockrall-King|
|Editor||: Prometheus Books|
A global movement to take back our food is growing. The future of farming is in our hands—and in our cities. This book examines alternative food systems in cities around the globe that are shortening their food chains, growing food within their city limits, and taking their "food security" into their own hands. The author, an award-winning food journalist, sought out leaders in the urban-agriculture movement and visited cities successfully dealing with "food deserts." What she found was not just a niche concern of activists but a global movement that cuts across the private and public spheres, economic classes, and cultures. She describes a global movement happening from London and Paris to Vancouver and New York to establish alternatives to the monolithic globally integrated supermarket model. A cadre of forward-looking, innovative people has created growing spaces in cities: on rooftops, backyards, vacant lots, along roadways, and even in "vertical farms." Whether it’s a community public orchard supplying the needs of local residents or an urban farm that has reclaimed a derelict inner city lot to grow and sell premium market veggies to restaurant chefs, the urban food revolution is clearly underway and working. This book is an exciting, fascinating chronicle of a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.
|Author||: CJ Lim|
In Food City, a companion piece to Smartcities and Eco-Warriors, innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance -- how it can be a driver to restructure employment, education, transport, tax, health, culture, communities, and the justice system, re-evaluating how the city functions as a spatial and political entity. Global in scope, Food City first addresses the frameworks of over 25 international cities through the medium of food and how the city is governed. It then provides a case study through drawings, models, and text, exploring how a secondary infrastructure could function as a living environmental and food system operating as a sustainable stratum over the city of London. This case study raises serious questions about the priorities of our governing bodies, using architectural relationships to reframe the spaces of food consumption and production, analyzed through historical precedent, function and form. This study of the integration of food, architecture, and the development of future cities will both inspire and stimulate professionals and students in the fields of urban design and architecture.
|Author||: Ina Yalof|
A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. “A must-read — both for those who live and dine in NYC and those who dream of doing so.” —Bustle “[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor.” —Florence Fabricant, The New York Times In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first Cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.
|Author||: Dorothée Imbert|
|Editor||: Dumbarton Oaks Pub Service|
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Essays offer a variety of perspectives—from landscape and architectural history to geography—on the multiple scales and ideologies of productive landscapes across the globe from the sixteenth century to the present.
|Author||: Joy Santlofer|
|Editor||: W. W. Norton & Company|
A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence on America and the world by driving innovations in machinery and transportation, shaping international trade, and feeding sailors and soldiers at war. Immigrant ingenuity re-created Old World flavors and spawned such familiar brands as Thomas’ English Muffins, Hebrew National, Twizzlers, and Ronzoni macaroni. Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis—the sound of stampeding cattle, the smell of burning bone for char, and the taste of novelties such as chocolate-covered matzoh and Chiclets. With an eye-opening focus on bread, sugar, drink, and meat, Food City recovers the fruitful tradition behind today’s local brewers and confectioners, recounting how food shaped a city and a nation.
|Author||: Ferne Edwards,Roos Gerritsen,Grit Wesser|
This work explores diverse cultural understandings of food practices in cities through the senses, drawing on case studies in the Americas, Asia, Australia, and Europe. The volume includes the senses within the popular field of urban food studies to explore new understandings of how people live in cities and how we can understand cities through food. It reveals how the senses can provide unique insight into how the city and its dwellers are being reshaped and understood. Recognising cities as diverse and dynamic places, the book provides a wide range of case studies from food production to preparation and mediatisation through to consumption. These relationships are interrogated through themes of belonging and homemaking to discuss how food, memory, and materiality connect and disrupt past, present, and future imaginaries. As cities become larger, busier, and more crowded, this volume contributes to actual and potential ways that the senses can generate new understandings of how people live together in cities. This book will be of great interest to students and scholars of critical food studies, urban studies, and socio-cultural anthropology.
|Author||: Carolyn Steel|
|Editor||: Random House|
'Cities cover just 2% of the world’s surface, but consume 75% of the world’s resources’. The relationship between food and cities is fundamental to our everyday lives. Food shapes cities and through them it moulds us - along with the countryside that feeds us. Yet few of us are conscious of the process and we rarely stop to wonder how food reaches our plates. Hungry City examines the way in which modern food production has damaged the balance of human existence, and reveals that we have yet to resolve a centuries-old dilemma - one which holds the key to a host of current problems, from obesity and the inexorable rise of the supermarkets, to the destruction of the natural world. Original, inspiring and written with infectious enthusiasm and belief, Hungry City illuminates an issue that is fundamental to us all.
|Author||: Robert Biel|
|Editor||: UCL Press|
Faced with a global threat to food security, it is perfectly possible that society will respond, not by a dystopian disintegration, but rather by reasserting co-operative traditions. This book, by a leading expert in urban agriculture, offers a genuine solution to today’s global food crisis. By contributing more to feeding themselves, cities can allow breathing space for the rural sector to convert to more organic sustainable approaches. Biel’s approach connects with current debates about agroecology and food sovereignty, asks key questions, and proposes lines of future research. He suggests that today’s food insecurity – manifested in a regime of wildly fluctuating prices – reflects not just temporary stresses in the existing mode of production, but more profoundly the troubled process of generating a new one. He argues that the solution cannot be implemented at a merely technical or political level: the force of change can only be driven by the kind of social movements which are now daring to challenge the existing unsustainable order.Drawing on both his academic research and teaching, and 15 years’ experience as a practicing urban farmer, Biel brings a unique interdisciplinary approach to this key global issue, creating a dialogue between the physical and social sciences
|Author||: Tony Tan|
|Editor||: Allen & Unwin|
To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots.
|Author||: Stroom Den Haag (The Netherlands)|
|Editor||: NAI Publishers|
In 2050 nine billion people will be living on earth, 75Food for the City per cent of them in cities. If we go on at this rate, we will need several extra planets for the production of our food. Food for the City examines how we can keep feeding our cities. Ever since Carolyn Steel's international bestseller Hungry City also conquered the Netherlands, food is no longer a subject reserved for experts. Food for the City goes a step further and presents 13 visions from across the world on the future of food in the city in the year 2050. In addition, a timeline from 2050 BCE to 2050 CE and a richly varied pictorial essay offer the reader an intriguing look at a subject that may be hip and hot now, but has in fact occupied people for millennia. The activist, the industrialist, the philosopher, the chef, the architect and the farmer, among others, offer their view of the future of food for the city.
|Author||: Marlyne Sahakian,Czarina Saloma,Suren Erkman|
Food consumption patterns and practices are rapidly changing in Asia and the Pacific, and nowhere are these changes more striking than in urban areas. 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. The chapters cover different scales of analysis, from household research to national data, and combine different methodologies and approaches, from quantifiable data that show how much people consume to qualitative findings that reveal how and why consumption takes place in urban settings. Detailed case studies are included from China, India, Japan, Malaysia, Philippines, South Korea and Vietnam, as well as Hawai'i and Australia. The book makes a timely contribution to current debates on the challenges and opportunities for socially just and environmentally sound food consumption in urbanizing Asia and the Pacific. Chapter 3 of this book is freely available as a downloadable Open Access PDF under a Creative Commons Attribution-Non Commercial-No Derivatives 3.0 https://s3-us-west-2.amazonaws.com/tandfbis/rt-files/docs/Open+Access+Chapters/9781138120617_oachapter3.pdf
|Author||: Nuno Domingos,José Manuel Sobral,Harry G. West|
|Editor||: Bloomsbury Publishing|
At a time when the relationship between 'the country' and 'the city' is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams' classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect their changing relationship but have also been used to alter the very dynamics through which countryside and cities, and the food grown and eaten within them, are produced and sustained. Leading scholars in the study of food offer ethnographic studies of peasant homesteads, family farms, community gardens, state food industries, transnational supermarkets, planning offices, tourist boards, and government ministries in locales across the globe. This fascinating collection provides vital new insight into the contested dynamics of food and will be key reading for upper-level students and scholars of food studies, anthropology, history and geography.
|Author||: Salvatore Engel-Di Mauro,George Martin|
This book explores the critical role of urban food production in strengthening communities and in building ecosocialism. It integrates theory and practice, drawing on several local case studies from seven countries across four continents: China, Cuba, Ghana, Italy, Tanzania, the UK, and the US. Research shows that the term "urban agriculture" overstates the limited food-growing potential in cities due to a shortage of land required for growing grains, the basic human food staple. For this reason, the book suggests "urban cultivation" as an appropriate term which indicates social and political progress achieved through combined labours of urbanites to produce food. It examines how these collaborative food-growing efforts help raise local social capital, foster community organisation, and create ecological awareness in order to promote urban food production while also ensuring environmental sustainability. This book illustrates how urban cultivation constitutes a potentially important aspect of urban ecosystems, as well as offers solutions to current environmental problems. It recentres attention to the global South and debunks Eurocentric narratives, challenging capitalist commercial food-growing regimes and encouraging ecosocialist food-growing practices. Written in an accessible style, this book is recommended reading about an emergent issue which will interest students and scholars of environmental studies, geography, sociology, urban studies, politics, and economics.
|Author||: Susan Parham|
|Editor||: Bloomsbury Publishing|
Cities are home to over fifty percent of the world's population, a figure which is expected to increase enormously by 2050. Despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. Without incorporating food into the design process – how it is grown, transported, and bought, cooked, eaten and disposed of – it is impossible to create truly resilient and convivial urbanism. Moving from the table and home garden to the town, city, and suburbs, Food and Urbanism explores the connections between food and place in past and present design practices. The book also looks to future methods for extending the 'gastronomic' possibilities of urban space. Supported by examples from places across the world, including the UK, Norway, Germany, France, Spain, Portugal, Greece, Romania, Australia and the USA, the book offers insights into how the interplay of physical design and socio-spatial practices centred around food can help to maintain socially rich, productive and sustainable urban space. Susan Parham brings together the latest research from a number of disciplines – urban planning, food studies, sociology, geography, and design – with her own fieldwork on a range of foodscapes to highlight the fundamental role food has to play in shaping the urban future.
|Author||: John Rensten|
|Editor||: Pan Macmillan|
"The foodie book of the year" The Spectator ''An inspiring book for city dwellers who pine for the bounty of a countryside hedgerow' Sunday Times 'The forager's magic trick; To conjure a meal out of seemingly nothing and ensure you never look the same way at a neglected green space again' Daily Telegraph 'I love the idea that I could pick up dinner from a local park rather than from a shop on the way home. A book about urban forging could so easily have been worthy, but it's an entertaining read with recipes: get ready for nettle tempura...' Delicious magazine 'A man after my own heart.' Mark Hix 'That is the final act of the forager's magic trick. To conjure a meal out of seemingly nothing, and ensure you never look the same way at a neglected green space again' The Telegraph Once you start foraging, you'll never look at the city around you in the same way again. As we walk through the city with our headphones in or our eyes glued to screens, it's easy to forget that we are surrounded by wonderful things to eat. Our parks, pathways, gardens and wild spaces are crammed full of delicious, nutrient-rich plants; all we need to know is how to find them. From dandelions to winter cress, wild garlic to chickweed and ground ivy to water mint, this book takes us through a year of delicious, foraged food. Each entry is illustrated in colour to help you identify the plant and followed by a recipe using these remarkable ingredients. In The Edible City, urban forager John Rensten gives us the tools to identify, source and cook delicious food from the year-long bounty around us, whether that's nettle and three-cornered leek gnocchi, winter purslane pesto, or stinging nettle tempura. This account of a year of urban foraging is perfect for any nature lover or home cook looking for exciting new ingredients to experiment with.
|Author||: Helena Moncrieff|
|Editor||: ECW Press|
Examining the roots and fruits of the urban foodscape Our cities are places of food polarities — food deserts and farmers’ markets, hunger and food waste, fast food delivery and urban gardening. While locavores and preserving pros abound, many of us can’t identify the fruit trees in our yards or declare a berry safe to eat. Those plants — and the people who planted them — are often forgotten. In The Fruitful City, Helena Moncrieff examines our relationship with food through the fruit trees that dot city streets and yards. She tracks the origins of these living heirlooms and questions how they went from being subsistence staples to raccoon fodder. But in some cities, previously forgotten fruit is now in high demand, and Moncrieff investigates the surge of non-profit urban harvest organizations that try to prevent that food from rotting on concrete and meets the people putting rescued fruit to good use. As she travels across Canada, slipping into backyards, visiting community orchards, and taking in canning competitions, Moncrieff discovers that attitudinal changes are more important than agricultural ones. While the bounty of apples is great, reconnecting with nature and our community is the real prize.
|Author||: James Oseland|
|Editor||: Ten Speed Press|
Introducing World Food, an exceptional new cookbook series in the classic tradition, taking readers on a journey to the world’s greatest cuisines and the remarkable cultures they come from. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION AND TOWN & COUNTRY Whether you’re an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user’s guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You’ll be taken to home kitchens, markets, and restaurants, where you’ll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques. Every recipe—from the vivid salsa with pan-roasted tomatoes to the soul-satisfying pork stew with corn, potatoes, and green beans—provides a cook’s-eye lens into real Mexico City culture. Explore easy party food such as authentic guacamole and homemade tortilla chips; satisfying first courses such as cantina-style garlic soup and beer-infused “drunken” rice; or slow-cooked masterpieces such as Mexican-style stewed zucchini. Learn how to make family-friendly meals including ancho chiles stuffed with cheese, as well as standouts such as fall-apart tender roasted lamb with pasilla chiles, or tuna tostada garnished with chipotle mayonnaise and avocado—a modern classic from the beloved restaurant Contramar. With more than 150 photographs and a comprehensive illustrated reference chapter that tells you how to find, use, and store all the necessary ingredients, from cilantro to Mexican cheeses, World Food: Mexico City satisfies an appetite for new recipes, new ways to cook, and a new way of understanding one of the most exciting food destinations on the planet.
|Author||: Christina Palassio,Alana Wilcox|
|Editor||: Coach House Books|
If a city is its people, and its people are what they eat, then shouldn’t food play a larger role in our dialogue about how and where we live? The food of a metropolis is essential to its character. Native plants, proximity to farmland, the locations of supermarkets, immigration, food-security concerns, how chefs are trained: how a city nourishes itself might say more than anything else about what kind of city it is. With a cornucopia of essays on comestibles, The Edible City considers how one city eats. It includes dishes on peaches and poverty, on processing plants and public gardens, on rats and bees and bad restaurant service, on schnitzel and school lunches. There are incisive studies of food-safety policy, of feeding the poor, and of waste, and a happy tale about a hardy fig tree. Together they form a saucy picture of how Toronto – and, by extension, every city – sustains itself, from growing basil on balconies to four-star restaurants. Dig into The Edible City and get the whole story, from field to fork.
|Author||: Roy Choi,Tien Nguyen,Natasha Phan|
|Editor||: Harper Collins|
Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way. Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal. Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.