Black Food Matters: Racial Justice in the Wake of Food Justice (Paperback)

Black Food Matters: Racial Justice in the Wake of Food Justice Cover Image
By Hanna Garth (Editor), Ashanté M. Reese (Editor)
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Description


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.

About the Author


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.

Praise For…


"Strongly recommend this volume as essential reading for courses in American Studies, Anthropology, Geography, African and African Diaspora Studies, Feminist Studies, and Food Studies and Systems, at both the graduate and undergraduate levels."—Current Anthropology 

"Framed by a clear and well-documented introduction by the editors, the books contains 10 chapters written by scholars in the fields of geography, environmental studies, anthropology, ethnic and women’s studies, African and African diaspora studies, and American studies."—CHOICE

"A thought provoking and often mouthwatering discussion of food values that have endured in spite of the discontinuities that have persisted since slavery."—Ethnic and Racial Studies 

"This innovative edited volume offers an incisive contribution that destabilizes dominant assumptions about the food justice movement."—Medical Anthropology Quarterly 

Product Details
ISBN: 9781517908140
ISBN-10: 1517908140
Publisher: Univ Of Minnesota Press
Publication Date: October 27th, 2020
Pages: 256
Language: English