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Foodways in the Twentieth-Century City explores a fundamental question through the lens of the modern metropolis: How did the experience of food and eating evolve throughout the twentieth century? In answering this query, this Element examines significant changes in the production, distribution, and consumption of food in cities worldwide. It takes a comprehensive view of foodways, encompassing the material, institutional, and sociocultural conditions that shaped food's journey from farm to table. The work delves into everyday practices like buying, selling, cooking, and eating, both at home and in public spaces. Central themes include local and global food governance and food access inequality as urban communities, markets, and governments navigated the complex landscape of abundance and scarcity. This Element highlights the unique dynamics of urban food supply and consumption over time.
List of contents
Introduction; 1. The enduring challenge: feeding the urban multitude; 2. Transforming urban diets: transoceanic trade and migration flows; 3. Feeding cities in times of scarcity; 4. A new food order tackles old urban dilemmas; 5. The taste of capitalism: supermarkets, convenience foods, and pervasive inequalities; Conclusion; References.
Summary
This Element explores the evolution of food experiences in cities over the twentieth century, focusing on changes in production, supply, and consumption. It explores foodways, food governance, and access inequality, highlighting the dynamic of food supply and consumption in urban areas, marked by abundance and scarcity.
Foreword
This Element explores urbanization and globalization's impact on food chains and consumption in cities in the twentieth century.
