Description
How gentrification uproots the urban food landscape, and what activists are doing to resist it
From hipster coffee shops to upscale restaurants, a bustling local food scene is perhaps the most commonly recognized harbinger of gentrification. A Recipe for Gentrification explores this widespread phenomenon, showing the ways in which food and gentrification are deeply-and, at times, controversially-intertwined. Contributors provide an inside look at gentrification in different cities, from major hubs like New York and Los Angeles to smaller cities like Cleveland and Durham. They examine a wide range of food enterprises-including grocery stores, restaurants, community gardens, and farmers' markets-to provide up-to-date perspectives on why gentrification takes place, and how communities use food to push back against displacement. Ultimately, they unpack the consequences for vulnerable people and neighborhoods. A Recipe for Gentrification highlights how the everyday practices of growing, purchasing and eating food reflect the rapid-and contentious-changes taking place in American cities in the twenty-first century.Author: Alison Hope Alkon
Publisher: New York University Press
Published: 07/14/2020
Pages: 384
Binding Type: Paperback
Weight: 0.85lbs
Size: 9.00h x 6.00w x 1.10d
ISBN13: 9781479811373
ISBN10: 1479811378
BISAC Categories:
- Social Science | Sociology | Urban
About the Author
Alison Hope Alkon (Editor)
Alison Hope Alkon is Professor of Sociology at the University of the Pacific. She is co-editor of The New Food Activism and Cultivating Food Justice and author of Black, White, and Green: Farmers Markets, Race and the Green Economy.
Yuki Kato is Assistant Professor of Sociology at Georgetown University. She is the co-editor of A Recipe for Gentrification: Food, Power, and Resistance in the City. Joshua Sbicca (Editor)
Joshua Sbicca is Associate Professor of Sociology at Colorado State University. He is the author of Food Justice Now!: Deepening the Roots of Social Struggle.