Geographies of Food and Power

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.

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