Organic Food, Farming and Culture

Janet Chrzan is an Adjunct Assistant Professor of Nutrition in the School of Nursing at the University of Pennsylvania, USA.Jacqueline A. Ricotta is Professor of Horticulture at Delaware Valley University, USA.

The go-to book on organics. An invaluable and accessible source of information on the agronomic, nutritional, political, and economic dimensions of organic food and agriculture.

• List of Illustrations List of contributors Foreword by Jeff Moyer (Executive Director, Rodale Institute)AcknowledgmentsOrganic Food, Farming and Culture: IntroductionJanet Chrzan (University of Pennsylvania, USA) and Jacqueline Ricotta (Delaware Valley University, USA)Part I: Organic Farming: A History 1. Profile: Alex Wenger, Organic Farmer The History of the “New” Organics Joseph Heckman (Rutgers University, USA) and Mark Keating (Independent Scholar)2. Profile: Leigh Bush, Food Anthropologist Traditional Intensive Organic Farming E.N. Anderson (University of California, Riverside, USA)3. Profile: Chef Steven Eckerd Organics and the Environmental MovementKathleen Delate (Iowa State University, USA) and Robert Turnbull (Iowa State University, USA)Part II: Organics in Practice4. Profile: Alex Wenger, Organic Farmer The Agronomics of Organic Farming Jacqueline A. Ricotta (Delaware Valley University, USA)5. Profile: Alex Wenger, Organic Farmer The Organic Dairy Industry: How Markets, Standards, and Technology Lead to Changes on the Farm and Throughout the Supply Chain Adam Diamond (American University, USA)6. Profile: Leigh Bush, Food Anthropologist Going Organic: A Critical Analysis of the Potential for Organic Farming in Ethiopia Bernhard Freyer (The University of Natural Resources and Life Sciences, Austria) and Jim Bingen (Michigan State University, USA)7. Profile: Erika Tapp, a Concerned Consumer Organic in the Global North: A Revival of Organic Ethics for a More Sustainable Food System Milena Klimek, Valentin Fiala, Bernhard Freyer (The University of Natural Resources and Life Sciences, Austria), and Jim Bingen (Michigan State University, USA)8. Profile: Erika Tapp, Concerned Consumer Consumers, Citizens, and the Participatory Processes on Organic Food: Two Case Studies from Denmark Niels Heine Kristensen (Roskilde University , Denmark) and Mette Weinreich Hansen (Aalborg University Copenhagen, Denmark)Part III: Organic Food Values: Sustainability and Social Movements 9. Profile: Leigh Bush, Food Anthropologist Farming for Food or Farming for Profits?Paul Durrenberger (Independent Scholar) (Sustainable Iowa Land Trust, USA) and Suzan Erem (Independent Scholar) (Sustainable Iowa Land Trust, USA)10. Profile: Erika Tapp, Concerned Consumer Health Consequences and Perceptions of Organic Foods: A Synthesis of the Scientific EvidencePreety Gadhoke (St. John's University, USA) and Barrett P. Brenton (St. John's University, USA)11. Profile: Erika Tapp, Concerned Consumer Can Organic Farming Feed the World? Janet Chrzan (University of Pennsylvania, USA)12. Profile: Leigh Bush, Food Anthropologist The Transcendental Meanings of Organic Food Richard H. Robbins (SUNY Plattsburgh, USA)Part IV: Organic Food Systems: Choice and Culture13. Profile: Chef Steven Eckerd Institutionalizing Organics: A Practical Consideration of Challenges and Opportunities for Sustainable Foods in Noncommercial Foodservice and (note: move to end of line above)Foodservice Education Jonathan Deutsch (Drexel University, USA) and Budd Cohen (Philadelphia College of Osteopathic Medicine, USA)14. Profile: Alex Wenger, Organic Farmer Marketing Organic Food in the United States Christina Callicott (University of Florida, USA) and Catherine M. Tucker (University of Florida, USA)15. Profile: Chef Steven Eckerd Is There Really a Difference between Conventional, Organic, and GMO?John T. Lang (Occidental College, USA)16. ConclusionE. N. Anderson, Jacqueline Ricotta, and Janet ChrzanIndex