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Food for the City

Food for the City
A Future for the Metropolis

by Stroom Den Haag (The Netherlands)

  • Publisher : NAI Publishers
  • Release : 2012
  • Pages : 255
  • ISBN : 9789056628543
  • Language : En, Es, Fr & De
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In 2050 nine billion people will be living on earth, 75Food for the City per cent of them in cities. If we go on at this rate, we will need several extra planets for the production of our food. Food for the City examines how we can keep feeding our cities. Ever since Carolyn Steel's international bestseller Hungry City also conquered the Netherlands, food is no longer a subject reserved for experts. Food for the City goes a step further and presents 13 visions from across the world on the future of food in the city in the year 2050. In addition, a timeline from 2050 BCE to 2050 CE and a richly varied pictorial essay offer the reader an intriguing look at a subject that may be hip and hot now, but has in fact occupied people for millennia. The activist, the industrialist, the philosopher, the chef, the architect and the farmer, among others, offer their view of the future of food for the city.

Food and the City in Europe since 1800

Food and the City in Europe since 1800
A Book

by Peter Lummel,Professor Derek J Oddy,Professor Peter J Atkins

  • Publisher : Ashgate Publishing, Ltd.
  • Release : 2012-11-28
  • Pages : 276
  • ISBN : 1409487482
  • Language : En, Es, Fr & De
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This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food supplies? How far did the food industry contribute to improved living conditions in cities? What influence did urban consumers have? Food and the City in Europe since 1800 also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how ‘new’ foods often first gained acceptance in cities, and explores how eating fashions have changed over the centuries.

Food and the City. Il cibo e la città. Ediz. bilingue

Food and the City. Il cibo e la città. Ediz. bilingue
A Book

by G. L. Fontana

  • Publisher : Ricerche
  • Release : 2018
  • Pages : 340
  • ISBN : 9788831728713
  • Language : En, Es, Fr & De
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Food and the City

Food and the City
Urban Agriculture and the New Food Revolution

by Jennifer Cockrall-King

  • Publisher : Prometheus Books
  • Release : 2012-02-14
  • Pages : 372
  • ISBN : 1616144599
  • Language : En, Es, Fr & De
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A global movement to take back our food is growing. The future of farming is in our hands—and in our cities. This book examines alternative food systems in cities around the globe that are shortening their food chains, growing food within their city limits, and taking their "food security" into their own hands. The author, an award-winning food journalist, sought out leaders in the urban-agriculture movement and visited cities successfully dealing with "food deserts." What she found was not just a niche concern of activists but a global movement that cuts across the private and public spheres, economic classes, and cultures. She describes a global movement happening from London and Paris to Vancouver and New York to establish alternatives to the monolithic globally integrated supermarket model. A cadre of forward-looking, innovative people has created growing spaces in cities: on rooftops, backyards, vacant lots, along roadways, and even in "vertical farms." Whether it’s a community public orchard supplying the needs of local residents or an urban farm that has reclaimed a derelict inner city lot to grow and sell premium market veggies to restaurant chefs, the urban food revolution is clearly underway and working. This book is an exciting, fascinating chronicle of a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.

Food and the City

Food and the City
Overcoming Challenges for Food Security

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2018
  • Pages : 129
  • ISBN : 9789811177477
  • Language : En, Es, Fr & De
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City Food Chains

City Food Chains
A Book

by Julia Vogel

  • Publisher : ABDO
  • Release : 2010-09
  • Pages : 32
  • ISBN : 9781602707917
  • Language : En, Es, Fr & De
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Describes the food chain of a city, from the plants living in the city to the herbivores, carnivores, and omnivores, and explains how the urban environment affects normal food chain behavior.

Food and the City

Food and the City
New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk about What They Do and Why They Do It

by Ina Yalof

  • Publisher : G.P. Putnam's Sons
  • Release : 2019-05-07
  • Pages : 384
  • ISBN : 0425279057
  • Language : En, Es, Fr & De
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An unprecedented behind-the-scenes tour of New York City's dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider's journey into New York's pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar's. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York's Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox's U-bet syrup, and the outspoken Upper West Side butcher "Schatzie," to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.

Food City

Food City
Four Centuries of Food-making in New York

by Joy Santlofer,Marion Nestle

  • Publisher : W. W. Norton
  • Release : 2017
  • Pages : 459
  • ISBN : 9780393076394
  • Language : En, Es, Fr & De
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A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn's Sweet'n Low, a vibrant account of four centuries of food production in New York City.

Food and the City

Food and the City
Histories of Culture and Cultivation

by Dorothée Imbert

  • Publisher : Dumbarton Oaks Pub Service
  • Release : 2015-03-20
  • Pages : 376
  • ISBN : 9780884024040
  • Language : En, Es, Fr & De
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Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Essays offer a variety of perspectives—from landscape and architectural history to geography—on the multiple scales and ideologies of productive landscapes across the globe from the sixteenth century to the present.

Kansas City

Kansas City
A Food Biography

by Andrea L. Broomfield

  • Publisher : Rowman & Littlefield
  • Release : 2016-02-25
  • Pages : 256
  • ISBN : 1442232897
  • Language : En, Es, Fr & De
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While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in the business of provisioning pioneers and traders headed west, and later with provisioning the nation with meat and wheat. Throughout its history, thousands of Kansas Citians have also made their living providing meals and hospitality to travelers passing through on their way elsewhere, be it by way of a steamboat, Conestoga wagon, train, automobile, or airplane. As Kansas City’s adopted son, Fred Harvey sagely noted, “Travel follows good food routes,” and Kansas City’s identity as a food city is largely based on that fact. Kansas City: A Food Biography explores in fascinating detail how a frontier town on the edge of wilderness grew into a major metropolis, one famous for not only great cuisine but for a crossroads hospitality that continues to define it. Kansas City: A Food Biography also explores how politics, race, culture, gender, immigration, and art have forged the city’s most iconic dishes, from chili and steak to fried chicken and barbecue. In lively detail, Andrea Broomfield brings the Kansas City food scene to life.

Chicago

Chicago
A Food Biography

by Daniel R. Block,Howard B. Rosing

  • Publisher : Rowman & Littlefield
  • Release : 2015-09-03
  • Pages : 340
  • ISBN : 1442227273
  • Language : En, Es, Fr & De
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Chicago began as a frontier town on the edge of white settlement and as the product of removal of culturally rich and diverse indigenous populations. The town grew into a place of speculation with the planned building of the Illinois and Michigan canal, a boomtown, and finally a mature city of immigrants from both overseas and elsewhere in the US. In this environment, cultures mixed, first at the taverns around Wolf Point, where the forks of the Chicago River join, and later at the jazz and other clubs along the “Stroll” in the black belt, and in the storefront ethnic restaurants of today. Chicago was the place where the transcontinental railroads from the West and the “trunk” roads from the East met. Many downtown restaurants catered specifically to passengers transferring from train to train between one of the five major downtown railroad stations. This also led to “destination” restaurants, where Hollywood stars and their onlookers would dine during overnight layovers between trains. At the same time, Chicago became the candy capital of the US and a leading city for national conventions, catering to the many participants looking for a great steak and atmosphere. Beyond hosting conventions and commerce, Chicagoans also simply needed to eat—safely and relatively cheaply. Chicago grew amazingly fast, becoming the second largest city in the US in 1890. Chicago itself and its immediate surrounding area was also the site of agriculture, both producing food for the city and for shipment elsewhere. Within the city, industrial food manufacturers prospered, highlighted by the meat processors at the Chicago stockyards, but also including candy makers such as Brach’s and Curtiss, and companies such as Kraft Foods. At the same time, large markets for local consumption emerged. The food biography of Chicago is a story of not just culture, economics, and innovation, but also a history of regulation and regulators, as they protected Chicago’s food supply and built Chicago into a city where people not only come to eat, but where locals rely on the availability of safe food and water. With vivid details and stories of local restaurants and food, Block and Rosing reveal Chicago to be one of the foremost eating destinations in the country.

Space and Food in the City

Space and Food in the City
Cultivating Social Justice and Urban Governance through Urban Agriculture

by Alec Thornton

  • Publisher : Springer
  • Release : 2018-05-02
  • Pages : 126
  • ISBN : 3319893246
  • Language : En, Es, Fr & De
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Urban social movements are influential agents in shaping cityscapes to reflect values and needs of communities. Alongside urban population growth, various forms of urban agriculture activity, such as community and market gardens, are expanding, globally. This book explores citizens’ ‘rights to city’ and alternative views on urban space and the growing importance of urban food systems.

Food City

Food City
A Book

by CJ Lim

  • Publisher : Routledge
  • Release : 2014-04-16
  • Pages : 304
  • ISBN : 1317919076
  • Language : En, Es, Fr & De
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In Food City, a companion piece to Smartcities and Eco-Warriors, innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance -- how it can be a driver to restructure employment, education, transport, tax, health, culture, communities, and the justice system, re-evaluating how the city functions as a spatial and political entity. Global in scope, Food City first addresses the frameworks of over 25 international cities through the medium of food and how the city is governed. It then provides a case study through drawings, models, and text, exploring how a secondary infrastructure could function as a living environmental and food system operating as a sustainable stratum over the city of London. This case study raises serious questions about the priorities of our governing bodies, using architectural relationships to reframe the spaces of food consumption and production, analyzed through historical precedent, function and form. This study of the integration of food, architecture, and the development of future cities will both inspire and stimulate professionals and students in the fields of urban design and architecture.

Cincinnati Food: A History of Queen City Cuisine

Cincinnati Food: A History of Queen City Cuisine
A Book

by Polly Campbell

  • Publisher : Arcadia Publishing
  • Release : 2020-09-28
  • Pages : 144
  • ISBN : 1467141526
  • Language : En, Es, Fr & De
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Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today.

New York City

New York City
A Food Biography

by Andrew F. Smith

  • Publisher : Rowman & Littlefield
  • Release : 2013-11-26
  • Pages : 260
  • ISBN : 1442227133
  • Language : En, Es, Fr & De
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New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and “fancy” foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.

The Children's Garden

The Children's Garden
Growing Food in the City

by Carole Lexa Schaefer

  • Publisher : Sasquatch Books
  • Release : 2017
  • Pages : 32
  • ISBN : 1570619840
  • Language : En, Es, Fr & De
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Youngsters explore the sights, smells, sensations, and tastes of growing their own food in a community garden. Story based on the Children's Garden in Seattle.

Sustainable Food Systems

Sustainable Food Systems
The Role of the City

by Robert Biel

  • Publisher : UCL Press
  • Release : 2016-12-05
  • Pages : 152
  • ISBN : 1911307088
  • Language : En, Es, Fr & De
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Faced with a global threat to food security, it is perfectly possible that society will respond, not by a dystopian disintegration, but rather by reasserting co-operative traditions. This book, by a leading expert in urban agriculture, offers a genuine solution to today’s global food crisis. By contributing more to feeding themselves, cities can allow breathing space for the rural sector to convert to more organic sustainable approaches. Biel’s approach connects with current debates about agroecology and food sovereignty, asks key questions, and proposes lines of future research. He suggests that today’s food insecurity – manifested in a regime of wildly fluctuating prices – reflects not just temporary stresses in the existing mode of production, but more profoundly the troubled process of generating a new one. He argues that the solution cannot be implemented at a merely technical or political level: the force of change can only be driven by the kind of social movements which are now daring to challenge the existing unsustainable order.Drawing on both his academic research and teaching, and 15 years’ experience as a practicing urban farmer, Biel brings a unique interdisciplinary approach to this key global issue, creating a dialogue between the physical and social sciences

Hungry City

Hungry City
How Food Shapes Our Lives

by Carolyn Steel

  • Publisher : Random House
  • Release : 2013-01-31
  • Pages : 400
  • ISBN : 1446496090
  • Language : En, Es, Fr & De
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*Cities cover just 2% of the world's surface, but consume 75% of the world's resources *Global food production increased by 145% in the last 4 decades of the 20th century - yet an estimated 800 million people are still hungry *In 2005 British supermarkets sent half a million tonnes of edible food to landfill - the whole food sector put together sent 17 million tonnes *One quarter of the British population is obese - one in three meals we eat is a ready meal WHY? The relationship between food and cities is fundamental to our every day lives. Food shapes cities, and through them, it moulds us - along with the countryside that feeds us. The gargantuan effort necessary to feed cities arguably has a greater social and physical impact on us and our planet than anything else we do. Yet few of us are conscious of the process and we rarely stop to wonder how food reaches our plates. Hungry City examines the way in which modern food production has damaged the balance of human existence, and reveals that we have yet to resolve a centuries-old dilemma - one which holds the key to a host of current problems, from obesity, the inexorable rise of the supermarkets, to the destruction of the natural world. Carolyn Steel follows food on its journey - from the land (and sea) to market and supermarket, kitchen to table, waste-dump and back again - exploring the historical roots and the contemporary issues at each stage of food's cycle. She shows how our lives and our environment are being manipulated but explains how we can change things for the better. Original, inspiring and written with infectious enthusiasm and belief, Hungry City illuminates an issue that is fundamental to us all.

Lawns Into Lunch

Lawns Into Lunch
Growing Food in the City

by Jill Finnane

  • Publisher : Unknown Publisher
  • Release : 2005
  • Pages : 144
  • ISBN : 9781741102093
  • Language : En, Es, Fr & De
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Gastropolis

Gastropolis
Food and New York City

by Annie Hauck-Lawson,Jonathan Deutsch

  • Publisher : Columbia University Press
  • Release : 2010-08-13
  • Pages : 368
  • ISBN : 0231136528
  • Language : En, Es, Fr & De
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An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Specially written essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat.