In 2050 nine billion people will be living on earth, 75Food for the City per cent of them in cities. If we go on at this rate, we will need several extra planets for the production of our food. Food for the City examines how we can keep feeding our cities. Ever since Carolyn Steel's international bestseller Hungry City also conquered the Netherlands, food is no longer a subject reserved for experts. Food for the City goes a step further and presents 13 visions from across the world on the future of food in the city in the year 2050. In addition, a timeline from 2050 BCE to 2050 CE and a richly varied pictorial essay offer the reader an intriguing look at a subject that may be hip and hot now, but has in fact occupied people for millennia. The activist, the industrialist, the philosopher, the chef, the architect and the farmer, among others, offer their view of the future of food for the city.
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This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food supplies? How far did the food industry contribute to improved living conditions in cities? What influence did urban consumers have? Food and the City in Europe since 1800 also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how ‘new’ foods often first gained acceptance in cities, and explores how eating fashions have changed over the centuries.
A global movement to take back our food is growing. The future of farming is in our hands—and in our cities. This book examines alternative food systems in cities around the globe that are shortening their food chains, growing food within their city limits, and taking their "food security" into their own hands. The author, an award-winning food journalist, sought out leaders in the urban-agriculture movement and visited cities successfully dealing with "food deserts." What she found was not just a niche concern of activists but a global movement that cuts across the private and public spheres, economic classes, and cultures. She describes a global movement happening from London and Paris to Vancouver and New York to establish alternatives to the monolithic globally integrated supermarket model. A cadre of forward-looking, innovative people has created growing spaces in cities: on rooftops, backyards, vacant lots, along roadways, and even in "vertical farms." Whether it’s a community public orchard supplying the needs of local residents or an urban farm that has reclaimed a derelict inner city lot to grow and sell premium market veggies to restaurant chefs, the urban food revolution is clearly underway and working. This book is an exciting, fascinating chronicle of a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.
Describes the food chain of a city, from the plants living in the city to the herbivores, carnivores, and omnivores, and explains how the urban environment affects normal food chain behavior.
A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn's Sweet'n Low, a vibrant account of four centuries of food production in New York City.
At a time when the relationship between 'the country' and 'the city' is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams' classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect their changing relationship but have also been used to alter the very dynamics through which countryside and cities, and the food grown and eaten within them, are produced and sustained. Leading scholars in the study of food offer ethnographic studies of peasant homesteads, family farms, community gardens, state food industries, transnational supermarkets, planning offices, tourist boards, and government ministries in locales across the globe. This fascinating collection provides vital new insight into the contested dynamics of food and will be key reading for upper-level students and scholars of food studies, anthropology, history and geography.
A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. “A must-read — both for those who live and dine in NYC and those who dream of doing so.” —Bustle “[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor.” —Florence Fabricant, The New York Times In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first Cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Essays offer a variety of perspectives—from landscape and architectural history to geography—on the multiple scales and ideologies of productive landscapes across the globe from the sixteenth century to the present.
Chicago began as a frontier town on the edge of white settlement and as the product of removal of culturally rich and diverse indigenous populations. The town grew into a place of speculation with the planned building of the Illinois and Michigan canal, a boomtown, and finally a mature city of immigrants from both overseas and elsewhere in the US. In this environment, cultures mixed, first at the taverns around Wolf Point, where the forks of the Chicago River join, and later at the jazz and other clubs along the “Stroll” in the black belt, and in the storefront ethnic restaurants of today. Chicago was the place where the transcontinental railroads from the West and the “trunk” roads from the East met. Many downtown restaurants catered specifically to passengers transferring from train to train between one of the five major downtown railroad stations. This also led to “destination” restaurants, where Hollywood stars and their onlookers would dine during overnight layovers between trains. At the same time, Chicago became the candy capital of the US and a leading city for national conventions, catering to the many participants looking for a great steak and atmosphere. Beyond hosting conventions and commerce, Chicagoans also simply needed to eat—safely and relatively cheaply. Chicago grew amazingly fast, becoming the second largest city in the US in 1890. Chicago itself and its immediate surrounding area was also the site of agriculture, both producing food for the city and for shipment elsewhere. Within the city, industrial food manufacturers prospered, highlighted by the meat processors at the Chicago stockyards, but also including candy makers such as Brach’s and Curtiss, and companies such as Kraft Foods. At the same time, large markets for local consumption emerged. The food biography of Chicago is a story of not just culture, economics, and innovation, but also a history of regulation and regulators, as they protected Chicago’s food supply and bu
While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in the business of provisioning pioneers and traders headed west, and later with provisioning the nation with meat and wheat. Throughout its history, thousands of Kansas Citians have also made their living providing meals and hospitality to travelers passing through on their way elsewhere, be it by way of a steamboat, Conestoga wagon, train, automobile, or airplane. As Kansas City’s adopted son, Fred Harvey sagely noted, “Travel follows good food routes,” and Kansas City’s identity as a food city is largely based on that fact. Kansas City: A Food Biography explores in fascinating detail how a frontier town on the edge of wilderness grew into a major metropolis, one famous for not only great cuisine but for a crossroads hospitality that continues to define it. Kansas City: A Food Biography also explores how politics, race, culture, gender, immigration, and art have forged the city’s most iconic dishes, from chili and steak to fried chicken and barbecue. In lively detail, Andrea Broomfield brings the Kansas City food scene to life.
In Food City, a companion piece to Smartcities and Eco-Warriors, innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance -- how it can be a driver to restructure employment, education, transport, tax, health, culture, communities, and the justice system, re-evaluating how the city functions as a spatial and political entity. Global in scope, Food City first addresses the frameworks of over 25 international cities through the medium of food and how the city is governed. It then provides a case study through drawings, models, and text, exploring how a secondary infrastructure could function as a living environmental and food system operating as a sustainable stratum over the city of London. This case study raises serious questions about the priorities of our governing bodies, using architectural relationships to reframe the spaces of food consumption and production, analyzed through historical precedent, function and form. This study of the integration of food, architecture, and the development of future cities will both inspire and stimulate professionals and students in the fields of urban design and architecture.
Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today.
New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and “fancy” foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.
Urban social movements are influential agents in shaping cityscapes to reflect values and needs of communities. Alongside urban population growth, various forms of urban agriculture activity, such as community and market gardens, are expanding, globally. This book explores citizens’ ‘rights to city’ and alternative views on urban space and the growing importance of urban food systems.
Food, cooking and restaurants reflect the spirit of Washington, DC, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place––from the finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries. Great Food Finds Washington, DC features recipes for the home cook from the Capital’s most celebrated eateries alongside beautiful photography.
Youngsters explore the sights, smells, sensations, and tastes of growing their own food in a community garden. Story based on the Children's Garden in Seattle.
Food and the City makes the relationships between food and the city visible by exploring both the ways in which buying and eating food have become such a significant part of urban public life, and the ways in which design supports and enhances the place of food in the city. It is timely because the proliferation of urban cafes, restaurants, and markets continues, but is not sufficiently recognized or analyzed. Food related topics are now of great interest in academic and design disciplines but the theme of this issue, food as it relates to the variety and vitality of urban life, has not been addressed. Food and the City, will develop ideas from the popular Food and Architecture (2002). Contents include: Raw, Medium, Well Done: A Typological Reading of Australian Cafes by Jane Lawrence & Rachel Hurst; Blurring Boundaries, Defining Place: The New Hybrid Space of Dining by Gail Satler; The New and the Rare: Gourmet Food in the Japanese Department Store by Masaaki Takahashi; Tasting the Periphery: Bangkok’s Agri and Aqua-cultural Fringe by Brian McGrath & Danai Thaitakoo; “Big Sign” Dining in Hong Kong: The City as Dining Room by Jeffrey W. Cody and Mary C. Day; Taste, Sound and Smell: On the Street in Chinatown and Little Italy by Nisha Fernando; What’s Eating Manchester? Gastro-culture and Urban Regeneration David Bell & Jon Binnie; Designing the Gastronomic Quarter by Susan Parham
*Cities cover just 2% of the world's surface, but consume 75% of the world's resources *Global food production increased by 145% in the last 4 decades of the 20th century - yet an estimated 800 million people are still hungry *In 2005 British supermarkets sent half a million tonnes of edible food to landfill - the whole food sector put together sent 17 million tonnes *One quarter of the British population is obese - one in three meals we eat is a ready meal WHY? The relationship between food and cities is fundamental to our every day lives. Food shapes cities, and through them, it moulds us - along with the countryside that feeds us. The gargantuan effort necessary to feed cities arguably has a greater social and physical impact on us and our planet than anything else we do. 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, the inexorable rise of the supermarkets, to the destruction of the natural world. Carolyn Steel follows food on its journey - from the land (and sea) to market and supermarket, kitchen to table, waste-dump and back again - exploring the historical roots and the contemporary issues at each stage of food's cycle. She shows how our lives and our environment are being manipulated but explains how we can change things for the better. Original, inspiring and written with infectious enthusiasm and belief, Hungry City illuminates an issue that is fundamental to us all.