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Food

Cf.

  • vegan studies
  • ethical veganism, as a protected philosophical belief
  • food ethics
  • food justice
  • food studies
  • critical food studies
  • agro-food studies
  • speciesism
  • animal rights and welfare
  • alternative food networks (alternative to the industrial production)
  • gastronomical tourism
  • politics of eating

Food is an interconnected system and a fundamental process of energy consumption for all life. It is essential to all known life.

On production of food:

Richardson, Pamela, and Sarah Whatmore. “Food Networks.” In International Encyclopedia of Human Geography, edited by Rob Kitchin and Nigel J. Thrift, 202–7. Amsterdam: Elsevier, 2009.

Ethics

There are ethical disconnects between food as a necessity, food as sustenance and food as cultural capital, entertainment, device for profit, instrument of politics and war, inherited historically contingent momentum, source of harm to health, environment, other life forms, cruelty, etc.

Beck, Birgit. “Food as a Moral Problem.” In Bioeconomy and Sustainability: Perspectives from Natural and Social Sciences, Economics and Ethics, edited by Dirk Lanzerath, Ulrich Schurr, Christina Pinsdorf, and Mandy Stake, 33–59. Cham: Springer, 2022.

Kemmerer, Lisa. Eating Earth: Environmental Ethics and Dietary Choice. New York: Oxford University Press, 2015.

Cusworth, George. “Metabolic Agricultural Ethics: Violence and Care Beyond the Gate.” Progress in Environmental Geography 2, no. 1–2 (2023): 58–76. https://doi.org/10/g5t8cm.

'Food' Animals

Arcari, Paula. Making Sense of ‘Food’ Animals a Critical Exploration of the Persistence of ‘Meat’. Singapore: Springer, 2019.

Montford, Kelly Struthers, and Chloë Taylor. “Beyond Edibility: Towards a Nonspeciesist, Decolonial Food Ontology.” In Colonialism and Animality, 129–56. Oxford: Taylor and Francis, 2020.

Fish

Cf. Fish

Kemmerer, Lisa. “Ethics and Eating Fishes.” Journal of International Wildlife Law & Policy 19, no. 3 (2016): 203–18. https://doi.org/10/g3xnkt.

Kemmerer, Lisa. “If You Care About Anymals, Do Not Fish (or Eat Fishes) *.” In New Omnivorism and Strict Veganism, edited by Cheryl Abbate and Christopher Bobier, 179–97. New York: Routledge, 2023.

Insects

Bear, Christopher. “Making Insects Tick: Responsibility, Attentiveness and Care in Edible Insect Farming.” Environment and Planning E: Nature and Space 4, no. 3 (2021): 1010–30. https://doi.org/10/gmvqjx.

Delvendahl, Nora, Birgit A. Rumpold, and Nina Langen. “Edible Insects as Food–Insect Welfare and Ethical Aspects from a Consumer Perspective.” Insects 13, no. 2 (2022): 121. https://doi.org/10/g5t5ct.

Lambert, Helen, Angie Elwin, and Neil D’Cruze. “Wouldn’t Hurt a Fly? A Review of Insect Cognition and Sentience in Relation to Their Use as Food and Feed.” Applied Animal Behaviour Science 243 (2021): 105432. https://doi.org/10/g5t5r9.

Yee, Kenzi, and Emma L. Sharp. “Complexities of Care in Insect-Human Relations.” New Zealand Geographer 79, no. 2 (2023): 86–96. https://doi.org/10/g5wckm.

Environment and Future

A book about food and agriculture. Reviewed by Tim Flannery in NYRB. The agricultural system is broken. The next step is to eat bacteria. Bacteria are positioned one more step down the food chain.

Monbiot, George. Regenesis: Feeding the World Without Devouring the Planet. Great Britain: Penguin Books, 2022.

Vegan Studies

Wright, Laura, ed. The Routledge Handbook of Vegan Studies. London: Routledge, 2021.

References

Anderson, E. N. Everyone Eats: Understanding Food and Culture. New York: New York University Press, 2005.

Belasco, Warren James. Food: The Key Concepts. The Key Concepts. Oxford: Berg, 2008.

Bray, Francesca, Peter A. Coclanis, Edda L. Fields-Black, and Dagmar Schäfer, eds. Rice: Global Networks and New Histories. New York, NY, USA: Cambridge University Press, 2015.

Brulotte, Ronda L., and Michael A. Di Giovine. Edible Identities: Food as Cultural Heritage. Heritage, Culture and Identity. Burlington: Ashgate, 2014.

Grzyb, Liz, and Cat Sparks, eds. Ecopunk! Speculative Tales of Radical Futures. Greenwood: Ticonderoga Publications, 2017.

Mabey, Richard. Food for Free. London: Harper Collins, 2012.

Marton, Renee. Rice: A Global History. London: Reaktion Books, 2014.

Reese, Jacy. The End of Animal Farming: How Scientists, Entrepreneurs, and Activists Are Building an Animal-Free Food System. Boston: Beacon Press, 2018.

Romeo Casabona, Carlos María, Leire Escajedo San Epifanio, and Aitziber Emaldi Cirión, eds. Global Food Security: Ethical and Legal Challenges. Wageningen: Wageningen Academic, 2010.

Stephens, David W., Joel S. Brown, and Ronald C. Ydenberg. Foraging Behavior and Ecology, 2014.

Weis, Anthony John. The Ecological Hoofprint: The Global Burden of Industrial Livestock. New York: Zed Books, 2013.

Wengle, Susanne A. Black Earth, White Bread: A Technopolitical History of Russian Agriculture and Food. Madison: The University of Wisconsin Press, 2022.

Zola, Nelly, and Beth Gott. Koorie Plants, Koorie People: Traditional Aboriginal Food, Fibre and Healing Plants of Victoria. Melbourne: Koorie Heritage Trust, 1992.

Food and Agriculture Organization of the United Nations. World Food and Agriculture: Statistical Pocketbook 2018, 2018.

Morrow, Oona. ‘Sharing Food and Risk in Berlin’s Urban Food Commons’. Geoforum 99 (2019): 202–12. https://doi.org/10/ghnhz7.

Randers, Jørgen. 2052: A Global Forecast for the Next Forty Years. White River Junction, US: Chelsea Green Publishing, 2012.

Vittuari, Matteo, Giovanni Bazzocchi, Sonia Blasioli, Francesco Cirone, Albino Maggio, Francesco Orsini, Jerneja Penca, et al. “Envisioning the Future of European Food Systems: Approaches and Research Priorities After COVID-19.” Frontiers in Sustainable Food Systems, Building Sustainable City Region Food Systems to Increase Resilience and Cope with Crises, 5 (2021): 642787. https://doi.org/10/gkpb7x.

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