Food's Cultural Geographies: Texture, Creativity, and Publics

Ian Cook, Peter Jackson, Allison Hayes-Conroy, Sebastian Abrahamsson, Rebecca Sandover, Mimi Sheller, Heike Henderson, Lucius Hallett, Shoko Imai, Damian Maye, Ann Hill

Research output: A Conference proceeding or a Chapter in BookChapter

6 Citations (Scopus)

Abstract

This chapter is about emerging cultural geographies of food. It is the result of a collaborative blog-to-paper process that led to an experimental, fragmented, dialogic text. Food is often researched precisely because it can help to vividly animate tensions between the small and intimate realms of embodiment, domesticity, and "ordinary affect" and the more sweeping terrain of global political economy, sustainability, and the vitality of "nature". Food's cultural geographies, like cultural geography more broadly, can be "best characterized by powerful senses of texture, creativity and public engagement". The explosion of academic interest in food geographies is a mirror to the explosion of public interest in, and public discourse about, all kinds of food matters.

Original languageEnglish
Title of host publicationThe Wiley-Blackwell Companion to Cultural Geography
PublisherJohn Wiley & Sons
Pages343-354
Number of pages12
ISBN (Print)9780470655597
DOIs
Publication statusPublished - 14 Feb 2013
Externally publishedYes

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  • Cite this

    Cook, I., Jackson, P., Hayes-Conroy, A., Abrahamsson, S., Sandover, R., Sheller, M., Henderson, H., Hallett, L., Imai, S., Maye, D., & Hill, A. (2013). Food's Cultural Geographies: Texture, Creativity, and Publics. In The Wiley-Blackwell Companion to Cultural Geography (pp. 343-354). John Wiley & Sons. https://doi.org/10.1002/9781118384466.ch30