Jo Pike is a Lecturer in Childhood Studies at the University of Leeds, UK. Her research interests centre on children and young people's health and wellbeing, space and spatiality.   Peter Kelly is Associate Professor at RMIT University, Australia. His books include Working in Jamie's Kitchen: Passion, Salvation and Young Workers, The Self as Enterprise: Foucault and the 'Spirit' of 21st Century Capitalism, A Critical Youth Studies for the 21st Century, and Smashed! The Many Meanings of Intoxication and Drunkenness.

"In their careful attention to technologies of governance, Pike and Kelly offer crucial insights into the complexities of young people's food lives. In keeping with their commitment to a mode of theorizing that opens rather than forecloses debate, this book is sure to inspire continued conversation about the diverse ways in which young people's food practices are imagined, evaluated, regulated and experienced." (Kate Cairns, Food, Culture & Society, Vol. 18 (4), December, 2015) "They aim to tackle and analyse the issues of morality, health, obesity, neo-liberalism, food, children, parenthood and the government's attempts to normalize people's food practices, all in one. This book covers important and currently often debated topics. ... It can be interesting not only for academics, including geographers, sociologists and anthropologists, but also for bloggers and journalists, or anyone interested in the Jamie Oliver phenomenon and the issues pertaining to children and food." (Zofia Boni, Children's Geographies, Vol. 13, 2015)

• Introduction: Jamie's School Dinners 1. Jamie's School Dinners: Celebrity Culture, Food and the Problem of Young People and Food 2. Turkey Twizzlers: Public Policy and the Problem of School Dinners 3. Young People and the Moral Economy of Food 4. The School Dining Room: A Governable Space? 5. The School Meal: A Civilizing Technology 6. Dinner Ladies and Junk Food Mums: Parenting and the Battleground of School Meals Conclusion: Beyond Jamie's School Dinners

Jo Pike is a Lecturer in Childhood Studies at the University of Leeds, UK. Her research interests centre on children and young people's health and wellbeing, space and spatiality.   Peter Kelly is Associate Professor at RMIT University, Australia. His books include Working in Jamie's Kitchen: Passion, Salvation and Young Workers, The Self as Enterprise: Foucault and the 'Spirit' of 21st Century Capitalism, A Critical Youth Studies for the 21st Century, and Smashed! The Many Meanings of Intoxication and Drunkenness.

"In their careful attention to technologies of governance, Pike and Kelly offer crucial insights into the complexities of young people's food lives. In keeping with their commitment to a mode of theorizing that opens rather than forecloses debate, this book is sure to inspire continued conversation about the diverse ways in which young people's food practices are imagined, evaluated, regulated and experienced." (Kate Cairns, Food, Culture & Society, Vol. 18 (4), December, 2015) "They aim to tackle and analyse the issues of morality, health, obesity, neo-liberalism, food, children, parenthood and the government's attempts to normalize people's food practices, all in one. This book covers important and currently often debated topics. ... It can be interesting not only for academics, including geographers, sociologists and anthropologists, but also for bloggers and journalists, or anyone interested in the Jamie Oliver phenomenon and the issues pertaining to children and food." (Zofia Boni, Children's Geographies, Vol. 13, 2015)

• Introduction: Jamie's School Dinners 1. Jamie's School Dinners: Celebrity Culture, Food and the Problem of Young People and Food 2. Turkey Twizzlers: Public Policy and the Problem of School Dinners 3. Young People and the Moral Economy of Food 4. The School Dining Room: A Governable Space? 5. The School Meal: A Civilizing Technology 6. Dinner Ladies and Junk Food Mums: Parenting and the Battleground of School Meals Conclusion: Beyond Jamie's School Dinners

Jo Pike is a Lecturer in Childhood Studies at the University of Leeds, UK. Her research interests centre on children and young people's health and wellbeing, space and spatiality.   Peter Kelly is Associate Professor at RMIT University, Australia. His books include Working in Jamie's Kitchen: Passion, Salvation and Young Workers, The Self as Enterprise: Foucault and the 'Spirit' of 21st Century Capitalism, A Critical Youth Studies for the 21st Century, and Smashed! The Many Meanings of Intoxication and Drunkenness.

"In their careful attention to technologies of governance, Pike and Kelly offer crucial insights into the complexities of young people's food lives. In keeping with their commitment to a mode of theorizing that opens rather than forecloses debate, this book is sure to inspire continued conversation about the diverse ways in which young people's food practices are imagined, evaluated, regulated and experienced." (Kate Cairns, Food, Culture & Society, Vol. 18 (4), December, 2015) "They aim to tackle and analyse the issues of morality, health, obesity, neo-liberalism, food, children, parenthood and the government's attempts to normalize people's food practices, all in one. This book covers important and currently often debated topics. ... It can be interesting not only for academics, including geographers, sociologists and anthropologists, but also for bloggers and journalists, or anyone interested in the Jamie Oliver phenomenon and the issues pertaining to children and food." (Zofia Boni, Children's Geographies, Vol. 13, 2015)

• Introduction: Jamie's School Dinners 1. Jamie's School Dinners: Celebrity Culture, Food and the Problem of Young People and Food 2. Turkey Twizzlers: Public Policy and the Problem of School Dinners 3. Young People and the Moral Economy of Food 4. The School Dining Room: A Governable Space? 5. The School Meal: A Civilizing Technology 6. Dinner Ladies and Junk Food Mums: Parenting and the Battleground of School Meals Conclusion: Beyond Jamie's School Dinners