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Black Food Matters

Racial Justice in the Wake of Food Justice
TaschenbuchKartoniert, Paperback
256 Seiten
Englisch
University of Minnesota Presserschienen am27.10.2020
An in-depth look at Black food and the challenges it faces today For Black Americans, the food system is broken. When it comes to nutrition, Black consumers experience an unjust and inequitable distribution of resources. Black Food Matters examines these issues through in-depth essays that analyze how Blackness is contested through food, differing ideas of what makes our sustenance healthy, and Black individuals´ own beliefs about what their cuisine should be. Primarily written by nonwhite scholars, and framed through a focus on Black agency instead of deprivation, the essays here showcase Black communities fighting for the survival of their food culture. The book takes readers into the real world of Black sustenance, examining animal husbandry practices in South Carolina, the work done by the Black Panthers to ensure food equality, and Black women who are pioneering urban agriculture. These essays also explore individual and community values, the influence of history, and the ongoing struggle to meet needs and affirm Black life. A comprehensive look at Black food culture and the various forms of violence that threaten the future of this cuisine, Black Food Matters centers Blackness in a field that has too often framed Black issues through a white-centric lens, offering new ways to think about access, privilege, equity, and justice. Contributors: Adam Bledsoe, U of Minnesota; Billy Hall; Analena Hope Hassberg, California State Polytechnic U, Pomona; Yuson Jung, Wayne State U; Kimberly Kasper, Rhodes College; Tyler McCreary, Florida State U; Andrew Newman, Wayne State U; Gillian Richards-Greaves, Coastal Carolina U; Monica M. White, U of Wisconsin-Madison; Brian Williams, Mississippi State U; Judith Williams, Florida International U; Psyche Williams-Forson, U of Maryland, College Park; Willie J. Wright, Rutgers U.mehr

Produkt

KlappentextAn in-depth look at Black food and the challenges it faces today For Black Americans, the food system is broken. When it comes to nutrition, Black consumers experience an unjust and inequitable distribution of resources. Black Food Matters examines these issues through in-depth essays that analyze how Blackness is contested through food, differing ideas of what makes our sustenance healthy, and Black individuals´ own beliefs about what their cuisine should be. Primarily written by nonwhite scholars, and framed through a focus on Black agency instead of deprivation, the essays here showcase Black communities fighting for the survival of their food culture. The book takes readers into the real world of Black sustenance, examining animal husbandry practices in South Carolina, the work done by the Black Panthers to ensure food equality, and Black women who are pioneering urban agriculture. These essays also explore individual and community values, the influence of history, and the ongoing struggle to meet needs and affirm Black life. A comprehensive look at Black food culture and the various forms of violence that threaten the future of this cuisine, Black Food Matters centers Blackness in a field that has too often framed Black issues through a white-centric lens, offering new ways to think about access, privilege, equity, and justice. Contributors: Adam Bledsoe, U of Minnesota; Billy Hall; Analena Hope Hassberg, California State Polytechnic U, Pomona; Yuson Jung, Wayne State U; Kimberly Kasper, Rhodes College; Tyler McCreary, Florida State U; Andrew Newman, Wayne State U; Gillian Richards-Greaves, Coastal Carolina U; Monica M. White, U of Wisconsin-Madison; Brian Williams, Mississippi State U; Judith Williams, Florida International U; Psyche Williams-Forson, U of Maryland, College Park; Willie J. Wright, Rutgers U.
Details
ISBN/GTIN978-1-5179-0814-0
ProduktartTaschenbuch
EinbandartKartoniert, Paperback
Erscheinungsjahr2020
Erscheinungsdatum27.10.2020
Seiten256 Seiten
SpracheEnglisch
MasseBreite 139 mm, Höhe 216 mm, Dicke 22 mm
Gewicht430 g
Artikel-Nr.56558513
Rubriken
GenreGeschichte/Politik

Autor

Hanna Garth is assistant professor of anthropology at University of California, San Diego. She is author of Food in Cuba: The Pursuit of a Decent Meal. 

Ashanté M. Reese is assistant professor in the Department of Geography and Environmental Systems at University of Maryland, Baltimore County. She is author of Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C.
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