Sitopia

Author: Carolyn Steel
Publisher: Random House
ISBN: 1448190754
Category : Business & Economics
Languages : en
Pages : 259

Book Description
'A visionary look at how quality food should replace money as the new world currency' Tim Spector 'Hugely ambitious and beautifully written...destined to become a modern classic' Bee Wilson How we search for, make and consume food has defined human history. It transforms our bodies and homes, our politics and our trade, our landscapes and our climate. But by forgetting our culinary heritage and relying on cheap, intensively produced food, we have drifted into a way of life that threatens our planet and ourselves. What if there were a more sustainable way to eat and live? Drawing on many disciplines, as well as stories of the farmers, designers and economists who are remaking our relationship with food, this inspiring and deeply thoughtful book gives us a provocative and exhilarating vision for change, and points the way to a better future. 'Utterly brilliant' Thomasina Miers WINNER OF THE 2021 GUILD FOOD OF WRITERS AWARD FOR BEST FOOD BOOK *Shortlisted for the Wainwright Prize 2020*

Hungry City

Author: Carolyn Steel
Publisher: Random House
ISBN: 1446496090
Category : Social Science
Languages : en
Pages : 402

Book Description
'Cities cover just 2% of the world’s surface, but consume 75% of the world’s resources’. The relationship between food and cities is fundamental to our everyday lives. Food shapes cities and through them it moulds us - along with the countryside that feeds us. Yet few of us are conscious of the process and we rarely stop to wonder how food reaches our plates. Hungry City examines the way in which modern food production has damaged the balance of human existence, and reveals that we have yet to resolve a centuries-old dilemma - one which holds the key to a host of current problems, from obesity and the inexorable rise of the supermarkets, to the destruction of the natural world. Original, inspiring and written with infectious enthusiasm and belief, Hungry City illuminates an issue that is fundamental to us all.

Green Community

Author: Susan Piedmont-Palladino
Publisher: Routledge
ISBN: 1351177974
Category : Architecture
Languages : en
Pages : 273

Book Description
The health of our planet and ourselves depends on how we plan, design, and construct the world between our buildings. Our increasing dependence on fossil fuels over the last century has given us unprecedented individual mobility and comfort, but the consequences are clear. Climate change, sprawl, and reliance on foreign oil are just a few of the challenges we face in designing new-and adapting existing-communities to be greener. Based on the National Building Museum's Green Community exhibition, this book is a collection of thought-provoking essays that illuminate the connections among personal health, community health, and our planet's health. Green Community brings together diverse experts, each of whom has a unique approach to sustainable planning, design, politics, and construction.

Zapotec Science

Author: Roberto J. González
Publisher: University of Texas Press
ISBN: 029277897X
Category : Technology & Engineering
Languages : en
Pages : 343

Book Description
2003 — Julian Steward Award – Anthropology & Environment Section, American Anthropological Association 2002 — A CHOICE Outstanding Academic Book How Zapotec agricultural and dietary theories and practices constitute a valid local science. Zapotec farmers in the northern sierra of Oaxaca, Mexico, are highly successful in providing their families with abundant, nutritious food in an ecologically sustainable fashion, although the premises that guide their agricultural practices would be considered erroneous by the standards of most agronomists and botanists in the United States and Europe. In this book, Roberto González convincingly argues that in fact Zapotec agricultural and dietary theories and practices constitute a valid local science, which has had a reciprocally beneficial relationship with European and United States farming and food systems since the sixteenth century. González bases his analysis upon direct participant observation in the farms and fields of a Zapotec village. By using the ethnographic fieldwork approach, he is able to describe and analyze the rich meanings that campesino families attach to their crops, lands, and animals. González also reviews the history of maize, sugarcane, and coffee cultivation in the Zapotec region to show how campesino farmers have intelligently and scientifically adapted their farming practices to local conditions over the course of centuries. By setting his ethnographic study of the Talea de Castro community within a historical world systems perspective, he also skillfully weighs the local impact of national and global currents ranging from Spanish colonialism to the 1910 Mexican Revolution to NAFTA. At the same time, he shows how, at the turn of the twenty-first century, the sustainable practices of "traditional" subsistence agriculture are beginning to replace the failed, unsustainable techniques of modern industrial farming in some parts of the United States and Europe.

Sustainable food planning: evolving theory and practice

Author: AndrÃ© Viljoen
Publisher: Wageningen Academic Publishers
ISBN: 9086861873
Category : Social Science
Languages : en
Pages : 600

Book Description
With over half the world's population now deemed to be urbanised, cities are assuming a larger role in political debates about the security and sustainability of the global food system. Hence, planning for sustainable food production and consumption is becoming an increasingly important issue for planners, policymakers, designers, farmers, suppliers, activists, business and scientists alike. The rapid growth of the food planning movement owes much to the fact that food, because of its unique, multi-functional character, helps to bring people together from all walks of life. In the wider contexts of global climate change, resource depletion, a burgeoning world population, competing food production systems and diet-related public health concerns, new paradigms for urban and regional planning capable of supporting sustainable and equitable food systems are urgently needed. This book addresses this urgent need. By working at a range of scales and with a variety of practical and theoretical models, this book reviews and elaborates definitions of sustainable food systems, and begins to define ways of achieving them. To this end 4 different themes have been defined as entry-points into the discussion of 'sustainable food planning'. These are (1) urban agriculture, (2) integrating health, environment and society, (3) food in urban design and planning and (4) urban food governance.

Food Britannia

Author: Andrew Webb
Publisher: Random House
ISBN: 1409022226
Category : Cooking
Languages : en
Pages : 557

Book Description
British food has not traditionally been regarded as one of the world's great cuisines, and yet Stilton cheese, Scottish raspberries, Goosnargh duck and Welsh lamb are internationally renowned and celebrated. And then there are all those dishes and recipes that inspire passionate loyalty among the initiated: Whitby lemon buns and banoffi pie, for example; pan haggerty and Henderson's relish. All are as integral a part of the country's landscape as green fields, rolling hills and rocky coastline. In Food Britannia, Andrew Webb travels the country to bring together a treasury of regional dishes, traditional recipes, outstanding ingredients and heroic local producers. He investigates the history of saffron farming in the UK, tastes the first whisky to be produced in Wales for one hundred years, and tracks down the New Forest's foremost expert on wild mushrooms. And along the way, he uncovers some historical surprises about our national cuisine. Did you know, for example, that the method for making clotted cream, that stalwart of the cream tea, was probably introduced from the Middle East? Or that our very own fish and chips may have started life as a Jewish-Portuguese dish? Or that Alfred Bird invented his famous custard powder because his wife couldn't eat eggs? The result is a rich and kaleidoscopic survey of a remarkably vibrant food scene, steeped in history but full of fresh ideas for the future: proof, if proof were needed, that British food has come of age.

Feeding Britain

Author: Tim Lang
Publisher: Penguin UK
ISBN: 0241404819
Category : Social Science
Languages : en
Pages : 608

Book Description
How does Britain get its food? Why is our current system at breaking point? How can we fix it before it is too late? British food has changed remarkably in the last half century. As we have become wealthier and more discerning, our food has Europeanized (pizza is children's favourite food) and internationalized (we eat the world's cuisines), yet our food culture remains fragmented, a mix of mass 'ultra-processed' substances alongside food as varied and good as anywhere else on the planet. This book takes stock of the UK food system: where it comes from, what we eat, its impact, fragilities and strengths. It is a book on the politics of food. It argues that the Brexit vote will force us to review our food system. Such an opportunity is sorely needed. After a brief frenzy of concern following the financial shock of 2008, the UK government has slumped once more into a vague hope that the food system will keep going on as before. Food, they said, just required a burst of agri-technology and more exports to pay for our massive imports. Feeding Britain argues that this and other approaches are short-sighted, against the public interest, and possibly even strategic folly. Setting a new course for UK food is no easy task but it is a process, this book urges, that needs to begin now. 'Tim Lang has performed a public service' Simon Jenkins, Sunday Times

The Crying Book

Author: Heather Christle
Publisher: Catapult
ISBN: 1948226456
Category : Family & Relationships
Languages : en
Pages : 208

Book Description
This bestselling "lyrical, moving book: part essay, part memoir, part surprising cultural study" is an examination of why we cry, how we cry, and what it means to cry from a woman on the cusp of motherhood confronting her own depression (The New York Times Book Review). Heather Christle has just lost a dear friend to suicide and now must reckon with her own depression and the birth of her first child. As she faces her grief and impending parenthood, she decides to research the act of crying: what it is and why people do it, even if they rarely talk about it. Along the way, she discovers an artist who designed a frozen–tear–shooting gun and a moth that feeds on the tears of other animals. She researches tear–collecting devices (lachrymatories) and explores the role white women’s tears play in racist violence. Honest, intelligent, rapturous, and surprising, Christle’s investigations look through a mosaic of science, history, and her own lived experience to find new ways of understanding life, loss, and mental illness. The Crying Book is a deeply personal tribute to the fascinating strangeness of tears and the unexpected resilience of joy.

Log 34

Author: Cynthia C. Davidson
Publisher:
ISBN: 9780990735229
Category : Cooking
Languages : en
Pages : 184

Book Description
[Spring / Summer 2015] Why would an architecture journal devote an entire issue to thinking about food? Log 34: The Food Issue explores food in its many aspects and reveals a boundless realm of contemporary cultural production. In this Spring/Summer 2015 issue, contributions from inside and outside the worlds of food and architecture ¿ from chefs and architects to artists, critics, entrepreneurs, lawyers, and eaters ¿ highlight the many parallels between cuisine and architecture (beyond the basic needs for food and shelter) and demonstrate that food is everywhere and in everything. Guest edited by Jan Åman and Savinien Caracostea of AtelierSlice, Log 34 features renowned chefs, including Ferran Adrià, Dan Barber, Massimo Bottura, Magnus Nilsson, Jacques Pépin, and Christina Tosi, as well as critically acclaimed artists like Carsten Höller, Tobias Rehberger, and Rirkrit Tiravanija.

Hamburgers in Paradise

Author: Louise O. Fresco
Publisher: Princeton University Press
ISBN: 0691163871
Category : Social Science
Languages : en
Pages : 560

Book Description
A fascinating exploration of our past, present, and future relationship with food For the first time in human history, there is food in abundance throughout the world. More people than ever before are now freed of the struggle for daily survival, yet few of us are aware of how food lands on our plates. Behind every meal you eat, there is a story. Hamburgers in Paradise explains how. In this wise and passionate book, Louise Fresco takes readers on an enticing cultural journey to show how science has enabled us to overcome past scarcities—and why we have every reason to be optimistic about the future. Using hamburgers in the Garden of Eden as a metaphor for the confusion surrounding food today, she looks at everything from the dominance of supermarkets and the decrease of biodiversity to organic foods and GMOs. She casts doubt on many popular claims about sustainability, and takes issue with naïve rejections of globalization and the idealization of "true and honest" food. Fresco explores topics such as agriculture in human history, poverty and development, and surplus and obesity. She provides insightful discussions of basic foods such as bread, fish, and meat, and intertwines them with social topics like slow food and other gastronomy movements, the fear of technology and risk, food and climate change, the agricultural landscape, urban food systems, and food in art. The culmination of decades of research, Hamburgers in Paradise provides valuable insights into how our food is produced, how it is consumed, and how we can use the lessons of the past to design food systems to feed all humankind in the future.