Food Transgressions Making Sense of Contemporary Food Politics Critical Food Studies Series

Reconnecting so-called alternative food geographies back to the mainstream food system - especially in light of the discursive and material 'transgressions' currently happening between alternative and conventional food networks, this volume critically interrogates and evaluates what stands for 'food politics' in these spaces of transgression now and in the near future and addresses questions such as: What constitutes 'alternative' food politics specifically and food politics more generally when organic and other 'quality' foods have become mainstreamed? What has been the contribution so far of an 'alternative food movement' and its potential to leverage further progressive change and/or make further inroads into conventional systems? What are the empirical and theoretical bases for understanding the established and growing 'transgressions' between conventional and alternative food networks? Offering a better understanding of the evolving position of the corporate food system vis a vis alternative food networks, this book considers the prospects for economic, social, cultural and material transformations led by an increasingly powerful and legitimated alternative food network.

Preface; Chapter 1 Food Transgressions, Michael K. Goodman, Colin Sage; Chapter 2 Power Relations, Ethical Space and Labour Rights in Kenyan Agri-Food Value Chains, Valerie Nelson, Anne Tallontire, Maggie Opondo, Adrienne Martin; Chapter 3 Of Red Herrings and Immutabilities, Amanda Berlan, Catherine Dolan; Chapter 4 Greater than the Sum of the Part s? Unpacking Ethics of Care within a Community Supported Agriculture Scheme, Rosie Cox, Moya Kneafsey, Lewis Holloway, Elizabeth Dowler, Laura Venn; Chapter 5 Polite Transgressions? Pleasure as Economic Device and Ethical Stance in Slow Food, Federica Davolio, Roberta Sassatelli; Chapter 6 Eating Powerful Transgressions, Michael K. Goodman; Chapter 7 Transgressing Retail, Jane Dixon, Libby Hattersley, Bronwyn Isaacs; Chapter 8 Making Meat Collectivities, Lewis Holloway, Carol Morris, David Gibbs, Ben Gilna; Chapter 9 Making and Un-Making Meat, Colin Sage; Chapter 10 Knowing Brand Wales, Carla De Laurentis, Philip Cooke; Chapter 11 Food for Poorer People, Martin Caraher, Elizabeth Dowler;

Michael K. Goodman is Senior Lecturer at King's College London, UK; Colin Sage is Senior Lecturer at the University of Cork, Ireland.