Food Transgressions

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

’Food Transgressions challenges us to rethink how we categorize, explain and evaluate food networks. It emphasizes the ways in which real world actors and networks routinely defy classification and embrace contradiction. By treating boundary-crossing as a norm, not an aberration, Food Transgressions offers a moment of genuine theoretical innovation in food studies.’ Stewart Lockie, The Australian National University, Australia ’Food Transgressions is a delightful collection of immensely thoughtful essays. Goodman and Sage, with the aid of a wise ensemble of contributing authors, highlight how food not only helps maintain modernity’s categorical edges but can also serve as a potential vehicle to recreate those boundaries anew.’ Michael S. Carolan, Colorado State University, USA ’Running through this book is the tantalising concept of transgression, a concept the authors employ to convey the multiple ways in which food is a quintessentially boundary-breaking phenomenon. Transgressive foods and food transgressions are prisms through which the book explores the ethics, governance and geographies of food. Written by leading authors in their fields, this book is a major contribution to the burgeoning field of food studies.’ Kevin Morgan, Cardiff University, UK ’This collection offers fascinating insights into contemporary food practices such as fair-trade, community-supported agriculture, Slow Food, organic production, supermarket concentration, and meat-eating, by showing how they transgress dichotomies between conventional and alternative foodways and both uphold and challenge local power structures and global geopolitics.’ Carole Counihan, Professor Emerita, Millersville University, USA, and co-editor of Taking Food Public: Redefining Foodways in a Changing World

• 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;