Relevant bibliographies by topics / Commodification of food

Academic literature on the topic 'Commodification of food'

Author: Grafiati
Published: 10 December 2022
Last updated: 29 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Contents

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Commodification of food.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Commodification of food"

1

Porcheddu, Federica. "Nature and food commodification. Food sovereignty: Rethinking the relation between human and nature." Filozofija i drustvo 33, no. 1 (2022): 189–217. http://dx.doi.org/10.2298/fid2201189p.

Full text
Abstract:
The article aims to explore the link between commodification of nature and commodification of food. The latter is in fact one of the most negative and controversial aspects of nature commodification. The examination of food commodification represents fertile ground for investigating the relationship between humans and nature. In this context, food sovereignty provides a useful paradigm that not only serves as an alternative to the current food regime, but also allows for the experiencing a different kind of relationship between humans and nature. Food sovereignty represents a unique social movement in which community, political, and cultural rights are intertwined with the issue of food. Through its multidisciplinary approach and its strongly ethical component, food sovereignty constitutes an opportunity in order to contrast the progressive commodification of nature and of the environment.
APA, Harvard, Vancouver, ISO, and other styles
2

Wasonga Orago, Nicholas. "Commonification of Food as an Approach for the Achievement of Food Security." Strathmore Law Journal 4, no. 1 (May 1, 2020): 1–39. http://dx.doi.org/10.52907/slj.v4i1.43.

Full text
Abstract:
The commodification of food is one of the many causes of food insecurity as it occasions the inability of poor households to access the available food because of high prices and dysfunctional markets. A change of approach from commodification to commonification to deal with food insecurity at the national, regional and global level is the way to go. As commodification of food is a social construct adopted as a result of deliberate societal policy-making, commonification can similarly be adopted through legal and institutional design at the local, national and international levels; creating polycentric systems for the management of food-producing resources for the local communities. With commonification, decisions relating to the use of local resources for the production, processing, distribution and consumption of food are made at the local level, to ensure that other socioeconomic and cultural aspects of food are considered in the decision-making processes. The integrated aspects of the right to food and food democracy are critical components of the commonification approach to food security.
APA, Harvard, Vancouver, ISO, and other styles
3

Cohen, I. Glenn. "Complexifying Commodification, Consumption, ART, and Abortion." Journal of Law, Medicine & Ethics 43, no. 2 (2015): 307–11. http://dx.doi.org/10.1111/jlme.12246.

Full text
Abstract:
Like all her work, Jody Madeira’s “Conceiving of Products and the Products of Conception: Reflections on Commodification, Consumption, ART, and Abortion,” is a rich, nuanced discussion that mixes various conceptual vocabularies (Marxist, semiotics, legal) into a complex dish. If her work is like the best of French cooking, my comment, I fear, will be more like fast food. In the short space I have, I want to pick off a few items of common interest and discussion and reconfigure them.
APA, Harvard, Vancouver, ISO, and other styles
4

Thomson, Claire. "(Hot) Dogs: Of fast food and companion species." Short Film Studies 3, no. 1 (August 9, 2012): 45–48. http://dx.doi.org/10.1386/sfs.3.1.45_1.

Full text
Abstract:
The encounter between dog and (potential) owner is the catalyst for Natan's interrogation of the human/animal binary. Drawing on Haraway's concept of 'companion species', the article explores the film's critique of a double commodification of animals: as pets, and in agribusiness, via Viggo's kebab-shop chain and consumption of meat.
APA, Harvard, Vancouver, ISO, and other styles
5

Liechty, Mark. "Carnal Economies: The Commodification of Food and Sex in Kathmandu." Cultural Anthropology 20, no. 1 (February 2005): 1–38. http://dx.doi.org/10.1525/can.2005.20.1.001.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

scrinis, gyorgy. "On the Ideology of Nutritionism." Gastronomica 8, no. 1 (2008): 39–48. http://dx.doi.org/10.1525/gfc.2008.8.1.39.

Full text
Abstract:
This essay introduces and defines the ideology or paradigm of nutritionism, which is generally characterized by a reductive focus on the nutrient composition of food. More specifically, it is where the nutri-biochemical level of engagement with food and the body becomes the dominant way of understanding the relationship between food and bodily health, and at the expense of other levels and ways of understanding and engaging with food. Nutritionism is the dominant paradigm within nutrition science, informs much dietary advice, and has become a primary means for the engineering and marketing of food products. A number of characteristics of nutritionism are defined, including nutritional reductionism, biomarker reductionism, genetic nutritionism, the functional body, the myth of nutritional precision, the nutritional gaze, and nutritional tinkering, nutri-quantification, the erasure of qualitatative food distinctions, nutrient fetishism, the 'good and bad nutrient' discourses, nutri-commodification, and the nutricentric person. A number of types of foods and types of food marketing are also introduced and defined, including nutritionally engineered foods, transnutric foods, nutritionally marketed foods and functionally marketed foods.
APA, Harvard, Vancouver, ISO, and other styles
7

Bannister, Hannah. "Gastronomic Revolution." Undergraduate Research Journal for the Humanities 2, no. 1 (April 1, 2017): 135–51. http://dx.doi.org/10.17161/1808.23866.

Full text
Abstract:
The commodification of culture occurs when cultural products gain additional value beyond standard use-value, moving from a non-commercial realm to the commercial. Before ascending to the global culinary stage, Peruvian cuisine underwent a series of changes as the government, a group of Peruvian elites, and chefs explored ways to increase the cuisine’s market potential, in an era deemed the gastronomic revolution. This research examines the evolution of cuisine through a qualitative analysis of media portrayals and scholarly understandings of the gastronomic revolution and Peruvian cuisine. I argue that the gastronomic revolution in Peru is contributing to the commodification of Peruvian food culture. Though Peru stands to benefit economically from the transformation of Peruvian cuisine, the contributions of minority groups to cuisine could be left behind in selling Peruvian food culture to a global audience.
APA, Harvard, Vancouver, ISO, and other styles
8

Barron, Jennie K. "Community orchards and Hyde’s theory of the gift." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 6, no. 3 (November 29, 2019): 126–47. http://dx.doi.org/10.15353/cfs-rcea.v6i3.358.

Full text
Abstract:
Food scholars and advocates just have long asserted that commodification is one of the fundamental injustices of our dominant, industrial food system, as it stands in direct opposition to the notion of food as a human right. The informal social economy, with its concerns for solidarity, participation, service, and community building, offers examples of what de-commodification—that holy grail of food justice—might look like. This article reports on one particular informal social economy manifestation of decommodification, the community orchard. The author argues that decommodification must be seen not only as the absence of commodity production but as the presence of a different economy and underlying ethos – that of the gift. Lewis Hyde’s theory of the gift provides a lens through which to understand the profound ways that gifting changes community orchardists’ relationships to land, to food, to labour, and to those who co-produce and enjoy the fruit with them. Gift theory also furthers our understanding of food commons (of which the community orchard is but one example) as decommodified spaces. The author suggests that theorizing community orchards through the lens of gift theory provides insight into the values and mindsets that characterize non-commodity-oriented food production, which is a necessary step in the direction of innovation and the development of models that are more ecological, community-oriented, and just.
APA, Harvard, Vancouver, ISO, and other styles
9

Lind, David, and Elizabeth Barham. "The social life of the tortilla: Food, cultural politics, and contested commodification." Agriculture and Human Values 21, no. 1 (2004): 47–60. http://dx.doi.org/10.1023/b:ahum.0000014018.76118.06.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Vowles-Sørensen, Kate C. P. "Popular Science Articles and Academic Reports on the Topics of Cultural Commodification and Institutionalised Racism." Leviathan: Interdisciplinary Journal in English, no. 4 (March 1, 2019): 70–83. http://dx.doi.org/10.7146/lev.v0i4.112681.

Full text
Abstract:
This paper examines two aspects within cultural studies, namely that of cultural commodification and institutionalised racism. These are explored through a review style article discussing the commodification and appropriation of indigenous Australian food items on the television cooking programme Masterchef Australia, and in an ‘op-ed’ style piece considering the systemic racism represented by the blackface character of Zwarte Piet (Black Pete) in the Dutch festive tradition of Sinterklaas (St. Nicholas). These two articles are followed by case study reports which analyse how the theories were applied. The arguments in the reports conclude that Masterchef Australia has a responsibility to better represent indigenous Australian culture, and that the tradition of Zwarte Piet clearly exemplifies institutionalised racism and discrimination.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Commodification of food"

1

Vandenbroeck, Emma. "Food: to feed or to profit? : (De)commodification in the food system and Community Supported Agriculture." Thesis, Uppsala universitet, Institutionen för arkeologi och antik historia, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-402182.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Lundgren, Lotten. "The Swedish bilberry industry : a case study on food commodification and spatial irrationalities." Thesis, Stockholms universitet, Kulturgeografiska institutionen, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-193898.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Futamura, Taro. "Toward the construction of "Kentucky food" in the twenty-first century food localism and commodification of place identity under post-tobacco agricultural restructuring, 1990-2006 /." Lexington, Ky. : [University of Kentucky Libraries], 2007. http://hdl.handle.net/10225/755.

Full text
Abstract:
Thesis (Ph. D.)--University of Kentucky, 2007.
Title from document title page (viewed on March 19, 2008). Document formatted into pages; contains: x, 285 p. : ill. (some col.), maps. Includes abstract and vita. Includes bibliographical references (p. 264-282).
APA, Harvard, Vancouver, ISO, and other styles
4

Futamura, Taro. "TOWARD THE CONSTRUCTION OF "KENTUCKY FOOD" IN THE TWENTY-FIRST CENTURY: FOOD LOCALISM AND COMMODIFICATION OF PLACE IDENTITY UNDER POST-TOBACCO AGRICULTURAL RESTRUCTURING, 1990-2006." UKnowledge, 2008. http://uknowledge.uky.edu/gradschool_diss/576.

Full text
Abstract:
This study examines the concept of local food and the discourses surrounding the concept, both of which have played a significant role during Kentuckys agricultural restructuring. Since the mid-1990s, Kentucky farmers who were dependent on tobacco production began to struggle financially after the substantial reduction of quota allotments, and they were encouraged to diversify their agricultural production. Subsequently, practices of producing, marketing, and consuming locally-grown food were implemented. Drawing primarily on qualitative data, this study investigates the meanings of Kentuckys local food discourse development in four dimensions: 1) the political economy of tobacco production and the structural change of Kentuckys agriculture; 2) the role of diverse actors who prompted the adoption of local food; 3) the construction of local scale and micro-scale politics for marketing local food at farmers markets; and 4) the symbolization of local food at county food-related festivals. Kentuckys tobacco production declined not only because of the national anti-tobacco movement, but also because of a constellation of causes including the influence of a free-trade ideology that decreased American burleys competitiveness with global markets, and the increase of part-time farmers that led local tobacco farms to struggle with labor shortages and meeting production demands. Farmers opposition to tobacco controls and their discourses were transformed to attract supporting small food-producing farms, which ultimately merged with societal interests in the production and the consumption of local food. Commoditized local brands at increased direct-sale venues such as farmers markets, however, became political entities as regulations and surveillance were required to maintain their definition of local food. Semiotic interpretation of county food-related festivals in Kentucky shows changes in how people attach their place-identities to agricultural products and how they understand local food. Although the distribution of venues is spatially uneven, the production and the consumption of local food have gradually been adopted throughout Kentuckys landscape over the last decade. To maintain the success of localized markets, this study proposes three potential requirements: 1) the credibility of and the transparency for understanding local food; 2) the resource investment to support future producers; and 3) the expanding adoption of community food security ideals.
APA, Harvard, Vancouver, ISO, and other styles
5

Feuer, Hart Nadav [Verfasser]. "Pre-Industrial Ecological Modernization in Agro-Food and Medicine : Directing the Commodification of Heritage Culture in Cambodia / Hart Feuer." Bonn : Universitäts- und Landesbibliothek Bonn, 2013. http://d-nb.info/1043061185/34.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Hernández, Rodríguez Carol Frances. "The Dispute Over the Commons: Seed and Food Sovereignty as Decommodification in Chiapas, Mexico." PDXScholar, 2018. https://pdxscholar.library.pdx.edu/open_access_etds/4403.

Full text
Abstract:
Seeds have become one of the most contested resources in our society. Control over seeds has intensified under neoliberalism, and today four large multinational corporations control approximately 70 percent of the global seed market. In response to this concentration of corporate power, an international social movement has emerged around the concept of seed sovereignty, which reclaims seeds and biodiversity as commons and public goods. This study examines the relationship between the global dynamics of commodification and enclosure of seeds, and the seed sovereignty countermovement for decommodification. I approach this analysis through an ethnographic case study of one local seed sovereignty movement, in the indigenous central region of Chiapas, in southern Mexico. I spent eight months between 2015 and 2016 conducting field research and documenting the development of the Guardians of Mother Earth and Seeds project, a local initiative focused on seed and food sovereignty that was initiated in 2015 by DESMI, the most established NGO working in this region. It encompasses 25 peasant communities--22 indigenous and 3 mestizo--from the Los Altos, Norte-Tulijá, and Los Llanos regions of Chiapas. I also collected data from 31 other communities in the region involved to varying degrees with this agenda of seed and food sovereignty. This study incorporates both communities affiliated with the Zapatista Army of National Liberation (EZLN) and non-Zapatista communities. Three research questions guide this dissertation: (1) How do the increasing industrialization and commodification of seed systems and agriculture affect peasant communities in Chiapas?; (2) How is the local seed and food sovereignty countermovement responding to those processes of commodification?; and (3) How does this case study contribute to understanding the relationship between capital's tendency to enclose the commons and the protective countermovements that attempt to resist such market encroachments? This study found that the development of industrial agriculture and the commodification of seeds at the global and national scales have implied neither the displacement of these communities' native seeds by commercial seeds, nor their privatization--two of the most frequent potential risks denounced by representatives of the national and international seed sovereignty movement. Instead, the main impact of industrial agriculture and Green Revolution policies in the study region has been the chemicalization of peasant agriculture, with attendant negative impacts on the environment and human health. I also found that subsistence agriculture--the main mechanism through which native seeds are reproduced within communities--is undergoing a process of severe deterioration, which partially responds to the neoliberal dismantling of governmental institutions and programs supporting peasant agriculture. A key finding of this research is that the deterioration of subsistence agriculture is the main risk that the neoliberal restructuring of agriculture poses to native seeds. In response to these developments, communities in this study have embraced a project of decommodification focused on enhancing and expanding their subsistence agriculture. This project encompasses agroecology, food production collectives, and initiatives for agro-biodiversity conservation and ecological restoration. I argue that this project contributes to the decommodification of subsistence agriculture in the region, primarily by strengthening the non-commodified structures that are essential for these communities social reproduction.
APA, Harvard, Vancouver, ISO, and other styles
7

Yildiz, Alican. "Reclaiming Equity in a Contested and Uneven Space: Evidence-based Reformulations for Planning Practice in the Context of Urban Food Access in Cincinnati, OH." University of Cincinnati / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491227621142843.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Ribas, Serra Joan. "WELCOME TO VEREMA: Procés de mercantilització de la tradició i el patrimoni. El cas de la DO Alella." Doctoral thesis, Universitat de Barcelona, 2013. http://hdl.handle.net/10803/116425.

Full text
Abstract:
Avui dia creix cada vegada més l'interès social en la recuperació, valorització i promoció del patrimoni i la tradició alimentària com a estratègia per generar un recurs econòmic des del territori (Ascher, 2005:119). L'alimentació a través de la cuina i la gastronomia s'ha convertit en un recurs explorat i explotat per part de diverses institucions (Tresserras, Medina, Matamala 2007:218). Els actius del propi territori es converteixen en l'eina per generar un valor econòmic que faci a la comunitat sostenible. Part del model de desenvolupament territorial vigent es fonamenta en la capacitat d'atracció turística dels llocs on el procés de patrimonialització de l'alimentació és un exemple de com un recurs esdevé un producte de comerç i una eina de desenvolupament del territori. ¿De quina manera es construeix el patrimoni? Quins són els agents que participen i quins resultats s'aconsegueixen? Quins beneficis reals aporten l'ús turístic del patrimoni? Quines són les infraestructures que es generen? Quina percepció té la societat del paisatge o de l'entorn resultant? Aquestes són preguntes que han alimentat l'interès d'aquesta investigació. S'ha emmarcat l'objecte d'estudi a la Denominació d'Origen de vins Alella, tant a través d'algunes parts com del tot que conformen el seu àmbit geogràfic. El discurs del procés de patrimonialització i les estratègies que es duen a terme per part dels agents implicats en particular i de la ciutadania en general que formen part de l'àmbit geogràfic de producció de la DO és el focus en què s'ha posat atenció per descriure i analitzar un cas particular de procés de mercantilització de la tradició i el patrimoni. La investigació pretén mostrar i analitzar un cas particular de procés de patrimonialització d'un producte alimentari amb la dificultat que comporta ser un procés de construcció viu, subjecte a variacions, mutacions i canvis. Tradició, patrimoni, herència, transmissió, realitat, invenció, espectacle, representació, còpia, autèntic i diferenciació són conceptes clau que s'han tingut en compte en aquesta investigació.
Nowadays increasingly growing social interest in recovery, enhancement and promotion of heritage and tradition food as a strategy to generate an economic resource from the territory (Ascher, 2005:119). Feeding through the cooking and gastronomy has become a resource explored and exploited by various institutions (Tresserras, Medina, Matamala 2007:218). The assets of the territory itself become the tool to generate an economic value that makes a sustainable community. Part of the current territorial development model is based on the capacity of tourist attraction places where patrimonial process of feeding is an example of how a resource becomes a trading product and territorial development tool. How is built heritage? What are the actors involved and what results are achieved? What real benefits bring heritage tourism use? What are the infrastructures that are generated? What is your perception of society resulting landscape or environment? These are questions that have fueled the interest of this research. It has been framed in order to study in the Denomination of Origin wines Allela, both through some parts and the whole that make geographical area. The speech patrimonialization process and strategies carried out by particular stakeholders and the general public as part of the geographical scope of the DO production is the focus in which attention has been paid to describe and analyze a particular case of commodification of tradition and heritage. The research aims to display and analyze a particular case patrimonialization processing of a food product with the difficulty involved in being an active construction process, subject to variations, mutations and changes. Tradition, heritage, inheritance, transmission, reality, invention, show, representation, copy, authentic and differentiation are key concepts that have been considered in this research.
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Commodification of food"

1

Long, Lucy M. Culinary Tourism. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0022.

Full text
Abstract:
A product of both world history and contemporary mass culture, culinary tourism is a scholarly field of study that is emerging as an important part of the tourism industry. Also known as gastronomic tourism, tasting tourism, and simply food tourism, culinary tourism refers to adventurous eating, eating out of curiosity, exploring other cultures through food, intentionally participating in the foodways of an Other, and the development of food as a tourist destination and attraction. In culinary tourism, the primary motivation for travel is to experience a specific food. Culinary tourism parallels the globalization of food production and consumption and reflects issues inherent in tourism. It has the potential to address some of the controversial issues in tourism in general, such as questions of authenticity, commodification of tradition, identity construction, intellectual property and intangible heritage, as well as the ecological, economic, and cultural sustainability of food cultures in response to tourism.
APA, Harvard, Vancouver, ISO, and other styles
2

Bégin, Camille. An American Culinary Heritage? University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252040252.003.0005.

Full text
Abstract:
This chapter focuses on how the construction of Mexican food as southwestern heritage taste in the 1930s paradoxically participated in affirming the American identity of the region. The exploration of the links between tasting place and tasting race in the Southwest details how the construction of sensory racial authenticity intertwined with economic exchanges. The commodification of Mexican food as the region's culinary heritage spurred the development of practices of sensory sightseeing that participated in the making of the modern identity and wealth of the region, while curtailing Spanish speakers' participation in it as it confined them to the past and lumped together populations with vastly different immigration, social, and political histories.
APA, Harvard, Vancouver, ISO, and other styles
3

Lemon, Robert. The Taco Truck. University of Illinois Press, 2019. http://dx.doi.org/10.5622/illinois/9780252042454.001.0001.

Full text
Abstract:
When primarily immigrant, day-laboring clientele eat a meal at a traditional taco truck, the taco truck becomes a significant social space in which Mexican cultural identity is reaffirmed. But the traditional taco truck is also a politically charged symbolic space that can spark heated debates about Latino culture and the uses of street spaces in cities. This book uses the taco truck as a vehicle to tell a story about the Mexican American experience and identity and deconstructs the myriad meanings taco trucks represent to diverse community groups and how such meanings influence urban politics and the built environment. The traditional taco truck is a powerfully transformative feature of the American landscape because the trucks’ social spaces intersect with complex geographic processes of immigration, class, ethnicity, gentrification, commodification, food-ways, and the right to public space. Thus the book is also about power, privilege, and the political economy of cities and the novel ways marginalized Mexican immigrants take and remake urban space through their food practices. Through investigating taco trucks in various U.S. metropolises, this book elucidates the ways neoliberal cities work and how Mexican immigrants claim their right to the city.
APA, Harvard, Vancouver, ISO, and other styles
4

Kalof, Linda, ed. The Oxford Handbook of Animal Studies. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199927142.001.0001.

Full text
Abstract:
Animal studies is an interdisciplinary field that captures one of the most important topics in contemporary society: how can humans rethink and reconfigure their relationships with other animals? This “animal question” is the focus of The Oxford Handbook of Animal Studies. In the last few decades, animal studies has flourished, with the widespread recognition of (1) the commodification of animals in a wide variety of human contexts, such as the use of animals as food, labor, and objects of spectacle and science; (2) the degradation of the natural world and a staggering loss of animal habitat and species extinction; and (3) the increasing need to coexist with other animals in urban, rural, and natural contexts. These themes are mapped into five major categories, reflected in the titles of the five parts that structure this volume: “Animals in the Landscape of Law, Politics, and Public Policy”; “Animal Intentionality, Agency, and Reflexive Thinking”; “Animals as Objects in Science, Food, Spectacle, and Sport”; “Animals in Cultural Representations”; and “Animals in Ecosystems.” Each category is explicated with specially commissioned chapters written by international scholars from diverse backgrounds, including philosophy, law, history, English, art, sociology, geography, archaeology, environmental studies, cultural studies, and animal advocacy. The thirty chapters of the handbook investigate issues and concepts central to understanding our current relationship with other animals and the potential for coexistence in an ecological community of living beings.
APA, Harvard, Vancouver, ISO, and other styles
5

Nurse, Angus, and Tanya Wyatt. Wildlife Criminology. Policy Press, 2020. http://dx.doi.org/10.1332/policypress/9781529204346.001.0001.

Full text
Abstract:
The harm and crime committed by humans does not only affect humans. Victimisation is not isolated to people, but instead encompasses the planet and other beings. Yet apart from fairly recent green criminological scholarship employing an expanded criminological gaze beyond the human, the discipline of criminology has largely confined itself to human victims, ignoring the human-caused suffering and plight of the billions of other individuals with whom we share the Earth. In order to take another step in rectifying criminology’s blindness to the non-human world, we propose a ‘Wildlife Criminology’. Wildlife Criminology is a complimentary project that expands the existing green and critical criminological scholarship even further beyond the human. As the book’s chapters will demonstrate, criminology’s current and future engagement with wildlife issues needs to develop by considering wider notions of crime and harm involving non-human animals and plants. We focus on non-human animals: as property, as food, for sport, reflectors of violence, the link to interpersonal human violence, and rights through exploration of four interconnected themes - commodification and exploitation, violence, rights, and speciesism and othering. We offer directions for the future of criminal justice system, humans’ relationship to the non-human, and for the project of Wildlife Criminology.
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Commodification of food"

1

Bardan, Alexandra, and Natalia Vasilendiuc. "But Where Are the Tastes of Yesteryear? Mapping the Commodification of Communist-Era Food Brands." In Food, Nutrition and the Media, 175–87. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46500-1_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Bowman, Melanie. "Institutions and Solidarity: Wild Rice Research, Relationships, and the Commodification of Knowledge." In The International Library of Environmental, Agricultural and Food Ethics, 219–33. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-57174-4_18.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Kobayashi, Mai. "Bhutan’s ‘Middle Way’: Diversification, Mainstreaming, Commodification and Impacts in the Context of Food Security." In Seeds for Diversity and Inclusion, 161–73. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-89405-4_11.

Full text
Abstract:
AbstractThe Himalayan kingdom of Bhutan is both wedded to tradition and influenced by the global push to modernize. In this study of the country’s path to food security, Mai Kobayashi describes its evolving national ‘middle way’ towards sustainable agriculture. She traces seed-sector dynamics over the past 70 years, as exogenous influences from India and Japan mingled with endogenous practices. First following a Green Revolution-style high-input agricultural model reflecting India’s, Bhutan joined the Colombo Plan in 1962, paving the way to autonomous economic development. Meanwhile, two Japanese specialists—agriculturalist Keiji Nishioka and seed-processing technologist Katsuhiko Nishikawa—respectively introduced open pollinated varieties and imported hybrids. The latter sited seed access within commodity relations for the first time. But Bhutan’s own National Seed Center has supported a pluralistic approach serving the seed demands of both family and market-oriented farmers, while organic agriculture became a national mandate in 2007. Bhutan, Kobayashi concludes, has shown that its evolving, idiosyncratic ‘middle way’ towards food security is likely to endure.
APA, Harvard, Vancouver, ISO, and other styles
4

Vlitos, Paul. "The Chutnification of History and the Limits of Gastronomic Pluralism: Food, Identity, and the Commodification of Culture in the Novels of Salman Rushdie." In Eating and Identity in Postcolonial Fiction, 207–62. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-96442-3_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Hermann, Christoph. "Consequences of Commodification." In The Critique of Commodification, 62–99. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780197576755.003.0004.

Full text
Abstract:
This chapter explores the major consequences of commodification. It does so by focusing on five spheres that are crucial for social reproduction—healthcare, (higher) education, public utilities, housing, as well as food and agriculture. It then highlights twelve tendencies associated with commodification: the exclusion of potential users; neglect of needs that are not backed by sufficient purchasing power or cannot be satisfied in a profitable manner; focus on those needs whose satisfaction promises high profits, frequently at the cost of needs that are less lucrative; focus on short-term profits at the cost of long-term sustainability; privatization of profits and collectivization of costs; standardization and homogenization; bureaucratization and expansion of management/administration; sacrificing quality for profitability; manipulation and speculation; growing inequality; the marginalization of motivations not based on profit; and more commodification.
APA, Harvard, Vancouver, ISO, and other styles
6

Okabe, Tsugumi (Mimi). "Starving Beauties?" In Food Instagram, 47–64. University of Illinois Press, 2022. http://dx.doi.org/10.5622/illinois/9780252044465.003.0003.

Full text
Abstract:
This chapter examines one of Japan’s best-selling and trending diet products among women in Japan: Ojôsama Kôso Jewel (Princess Enzyme Solution Jewel), created by Rivaland Co. to gain an understanding of how social photography on Instagram reinforces idealized perceptions of beauty, body image, and thinness among Japanese women at the risk of dangerous dieting. The study analyzed images and captions from Rivaland’s Instagram account (rivaland_ojyosamakouso) in order to uncover patterns of representation and to explore the limitations and potentials of the commodification of female agency, as well as standards of beauty and femininity through meal replacements.
APA, Harvard, Vancouver, ISO, and other styles
7

"Science, Technology and the Commodification of Food Animals." In Geographies of Meat, 41–63. Abingdon, Oxon ; New York, NY : Routledge, 2017. | Series: Critical food studies: Routledge, 2017. http://dx.doi.org/10.4324/9781315584386-3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Hinch, Ronald, and Allison Gray. "Introduction." In A Handbook of Food Crime, 1–8. Policy Press, 2018. http://dx.doi.org/10.1332/policypress/9781447336013.003.0001.

Full text
Abstract:
This book is about the food people eat, the conditions under which it is produced and what is done to it before it is bought and consumed. It is about the way food is regulated, poorly regulated or in need of regulation. It involves questions of governance, how problems involving foodstuffs and food processes are enforced, ineffectively enforced or not enforced at all. From this perspective, this book encompasses an understanding of food crimes and harms beyond legalistic anthropocentric definitions. This entails a critical contextualisation of humanity’s relationship to food, and questions many phenomena, including the role of speciesism and social inequalities among various actors within the food industry, the commodification of food and the greenwashing of its marketing, and the consequences of changing agricultural techniques and food technologies on humans, non-human animals and the environment. Above all else, this book is about ...
APA, Harvard, Vancouver, ISO, and other styles
9

Franke, Milena, and Valeria Pulignano. "Labour Control and Commodification Strategies Within a Food Delivery Platform in Belgium." In Digital Platforms and Algorithmic Subjectivities, 135–47. University of Westminster Press, 2022. http://dx.doi.org/10.16997/book54.k.

Full text
Abstract:
This qualitative study illustrates how the commodification strategies of a food delivery platform in Belgium contribute to labour control and subordination by simultaneously supporting and constraining both users and workers. We label these strategies ‘empowerment’ and ‘disempowerment’ cycles, which connect individual clients, restaurants and workers and expose them to market relations of competition. Thus, we explain how the platform deploys control through the use of digital data in order to increase efficiency in labour allocation and individual clients’ and restaurants’ decision-making.
APA, Harvard, Vancouver, ISO, and other styles
10

Wilson, Damien. "Selling culture, The Growth of Wine Tourism." In Food and Drink: the cultural context. Goodfellow Publishers, 2013. http://dx.doi.org/10.23912/978-1-908999-03-0-2333.

Full text
Abstract:
We’ve learned that tourists look for a short-term change in their lives; a sense of excitement in the unfamiliar, and to live life of ‘the other’ albeit briefly (Ooi & Laing, 2010; Smith et al., 2010; Getz & Cheyne, 1997). Tourists actively search for experiences that enrich their lives. ‘Tourists bring money and jobs to [a] local economy’ (Xie, 2011, p. 162); but this new-found commercial appeal, while it might deliver economic development, is a two-edged sword. As any local economy grows, the spending power of tourists inflates prices, affecting the capacity of local communities to maintain their lives in their traditional manner. The charm of an authentic experience of life in another culture quickly begins to wane once tourist services overtake local culture. In essence, the commodification of culture can damage the lived experience of indigenous people.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Commodification of food' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography