Decolonial Perspectives
"This edited volume breaks new ground in exploring decolonial movements connecting food to territory, subsistence, labor, local knowledge, memory, and identity. ... The book serves as an outstanding model in methodology, combining narrative and life history, recipes, theory, and poetry and blurring 'the lines between activism, scholarship, farming, cooking, and eating.'" Summing up: Essential. Upper-division undergraduates and above. --Choice Reviews, August 2018 "We live in a time when a handful of global corporations and philanthrocapitalists are pushing for a nonsustainable, unjust, unhealthy, and undemocratic model of 'One Agriculture, One Science.' This paradigm is based on GMO monocultures and patent monopolies on seed and knowledge. This volume offers a diverse chorus of insightful voices from farmers, cooks, seed savers, plant breeders, organizers, farm workers, and scholar activists. Together they are creating alterNative worlds. Mexican-Origin Foods, Foodways, and Social Movements shows many of the vital pathways to decolonizing and postcaptalist futures offered by the unity of biological and cultural diversity in shaping food as a vital source of cultural and ecological resilience, social and economic justice, and democratic values." --Vandana Shiva
Devon G. Pena is a professor of American ethnic studies and anthropology at the University of Washington. Luz Calvo is a professor of ethnic studies at California State East Bay. Pancho McFarland is an associate professor of sociology at Chicago State University. Gabriel R. Valle is an assistant professor of environmental studies at California State University, San Marcos.