Cultural Ecologies of Food
Series Editor: Tom Hertweck (University of Massachusetts - Dartmouth) & Iker Arranz (UC, Santa Barbara)
As we move deeper into the 21st century, people around the globe have become increasingly aware of the way their food choices produce ecologies of effects, environmentally and otherwise. Cultural Ecologies of Food invites manuscripts that, using a truly interdisciplinary framework, parse the complexities of contemporary food culture. Encompassing any characteristics of food and drink, from their agricultural or technological production to their traditional or market-based consumption, and including their systems of waste and the cultures of thought that surround them, works in the series will uncover how humanity’s daily eating is constellated within and among diverse bodies of knowledge. Cultural Ecologies encourages the work of specialists who are eager to relate their learned understanding of eating to those outside their own discipline. From the politics, economics, and scientific practices of agriculture at any scale, to the systems of promotion, distribution, and consumption that make food salable, to the representational economies of value that tell us what is good to eat and when: any transdisciplinary approach that brings food into focus will be considered.
Of particular interest are those manuscripts that include deep place-based perspectives or the environmental effects of how we eat as part of their investigations, including those that attempt to pose questions food scholars and real-world eaters must face as well as to answer the extant dilemmas of our time. The series also welcomes projects that tackle the global reach of food systems and comparative studies of producing, eating, and food thought, as well as those studies that attempt to ground their work in the historical systems that inform our present moment.