Food Geographies

Pascale Joassart-Marcelli is Professor of Geography and Director of the Interdisciplinary Food Studies Program at San Diego State University where she has been teaching courses such as Geography of Food; Food, Place, and Culture; Food Justice; and Feeding the World. Her research focuses on the relationship between place, ethnicity, and food, including the role of food in creating just and sustainable cities for all. She has published over 50 peer-reviewed articles and book chapters, is the author of The $16 Taco: Contested Geographies of Food, Ethnicity, and Gentrification (2021) and the co-editor of Food and Place: A Critical Exploration (2018). Her research has been funded by the National Science Foundation and other private and public funding agencies.

List of Textboxes, Figures, and Tables

Preface

Introduction

1Food Geographies

Part 1: Political and Economic Geographies of Food

2Agriculture and Farming

3Global Food Regimes

4Labor Geographies of Food

5Food Connections and Commodity Chains

6Global Food Crises: Hunger and Malnutrition

Part 2: Environmental Geographies of Food

7Food’s Ecological Pillars: Land, Water, and Biodiversity

8Food and Climate Change

9Seafood

Part 3: Social and Cultural Geographies of Food

10Food, Identity, and Difference

11Food in the City

12Food, Kitchens, and Gender

13Food, Bodies, Health, and Nutrition

14New Food Geographies

Reference