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Louise Nelson Dyble

David Pimentel and Marcia Pimentel, Food, Energy and Society, 3rd ed. (Boca Raton, FL: CRC Press, 2008), xix + 380 pp.

James E. McWilliams, Just Food: Where Locavores Get it Wrong and How We can Truly Eat Responsibly (New York: Little, Brown and Company, 2009), 258 pp., Pb US$14.99.

C. Claire Hinrichs and Thomas A. Lyson, eds., Remaking the North American Food System: Strategies for Sustainability (Lincoln, NE: University of Nebraska Press, 2008), 384 pp., Hb US$45.00, Pb US$29.95.

David Burch and Geoffrey Lawrence, eds., Supermarkets and Agri-food Supply Chains (Cheltenham, UK and Northampton, MA: Edward Elgar, 2007), xiv + 330 pp.

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Theorizing Mobility Transitions

An Interdisciplinary Conversation

Cristina Temenos, Anna Nikolaeva, Tim Schwanen, Tim Cresswell, Frans Sengers, Matt Watson, and Mimi Sheller

important than encouraging consumers to turn the lights off, and this would have an impact on transportation and food systems as well as wider business practices. If we want to transform or replace high-carbon social practices, then we need to unmake the

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Art to Table

The Power of Aesthetics in Women’s Cookbooks of the Belle Époque

Samantha Presnal

creative expression, excluding them from the culinary arts as such. In the female-authored cookbooks, by contrast, devising the dinner menu falls under female jurisdiction. In her analysis of food systems and their social functions, anthropologist Mary