a foodie s guide to capitalism

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A Foodie S Guide To Capitalism

Author : Eric Holt-Giménez
ISBN : 9781583676615
Genre : Political Science
File Size : 36. 41 MB
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Capitalism drives our global food system. Everyone who wants to end hunger, who wants to eat good, clean, healthy food, needs to understand capitalism. This book will help do that. In his latest book, Eric Holt-Giménez takes on the social, environmental, and economic crises of the capitalist mode of food production. Drawing from classical and modern analyses, A Foodie’s Guide to Capitalism introduces the reader to the history of our food systemand to the basics of capitalism. In straightforward prose, Holt-Giménez explains the political economics of why—even as local, organic, and gourmet food have spread around the world—billions go hungry in the midst of abundance; why obesity is a global epidemic; and why land-grabbing, global warming, and environmental pollution are increasing. Holt-Giménez offers emblematic accounts—and critiques—of past and present-day struggles to change the food system, from "voting with your fork," to land occupations. We learn about the potential and the pitfalls of organic and community-supported agriculture, certified fair trade, microfinance, land trusts, agrarian reform, cooperatives, and food aid. We also learn about the convergence of growing social movements using the food system to challenge capitalism. How did racism, classism, and patriarchy become structural components of our food system? Why is a rational agriculture incompatible with the global food regime? Can transforming our food system transform capitalism? These are questions that can only be addressed by first understanding how capitalism works.

Routledge Handbook Of Food As A Commons

Author : Jose Luis Vivero-Pol
ISBN : 9781351665520
Genre : Law
File Size : 41. 82 MB
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From the scientific and industrial revolution to the present day, food – an essential element of life – has been progressively transformed into a private, transnational, mono-dimensional commodity of mass consumption for a global market. But over the last decade there has been an increased recognition that this can be challenged and reconceptualized if food is regarded and enacted as a commons. This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning. The overall aim is to investigate the multiple constraints that occur within and sustain the dominant food and nutrition regime and to explore how it can change when different elements of the current food systems are explored and re-imagined from a commons perspective. Chapters do not define the notion of commons but engage with different schools of thought: the economic approach, based on rivalry and excludability; the political approach, recognizing the plurality of social constructions and incorporating epistemologies from the South; the legal approach that describes three types of proprietary regimes (private, public and collective) and different layers of entitlement (bundles of rights); and the radical-activist approach that considers the commons as the most subversive, coherent and history-rooted alternative to the dominant neoliberal narrative. These schools have different and rather diverging epistemologies, vocabularies, ideological stances and policy proposals to deal with the construction of food systems, their governance, the distributive implications and the socio-ecological impact on Nature and Society. The book sparks the debate on food as a commons between and within disciplines, with particular attention to spaces of resistance (food sovereignty, de-growth, open knowledge, transition town, occupations, bottom-up social innovations) and organizational scales (local food, national policies, South–South collaborations, international governance and multi-national agreements). Overall, it shows the consequences of a shift to the alternative paradigm of food as a commons in terms of food, the planet and living beings.

Author : سمير أمين
ISBN :
Genre :
File Size : 29. 61 MB
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Gourmet To Go

Author : Robert Wemischner
ISBN : WISC:89063195234
Genre : Business & Economics
File Size : 80. 60 MB
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This is the first professional guide to taking on the takeout gourmet food market. A comprehensive book, giving step-by-step guidance on approaching, getting into and operating a profitable gourmet-to-go business. It begins with finding a concept, choosing the right location and drafting a business plan, and discusses how to deal with designers, builders and contractors.

Author : فيكتور هوجو
ISBN : 9789776127111
Genre : History
File Size : 51. 92 MB
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رواية البؤساء من أشهر روايات القرن التاسع عشر وفيها رصد فيكتور هوجو الحياة الإجتماعية التى عاشها الفرنسيون خلال الفترة بين سقوط نابليون فى عام 1918 والثورة التى حُكم عليها بالفشل ضد الملك لويس فيليب فى عام 1832

Viva Travel Guides Argentina

Author :
ISBN : 9781937157043
Genre :
File Size : 40. 82 MB
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Business Week

Author :
ISBN : UCSC:32106015318691
Genre : Business
File Size : 28. 28 MB
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India Today International

Author :
ISBN : IND:30000075052021
Genre : India
File Size : 20. 57 MB
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Author : إدوارد سعيد
ISBN : 6000181418
Genre :
File Size : 48. 8 MB
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Author : إدوارد سعيد
ISBN : 6000067658
Genre :
File Size : 50. 9 MB
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