1st Edition

Geographies of Food and Power

By Amy Trauger Copyright 2022
    210 Pages 56 Color & 15 B/W Illustrations
    by Routledge

    210 Pages 56 Color & 15 B/W Illustrations
    by Routledge

    210 Pages 56 Color & 15 B/W Illustrations
    by Routledge

    This book provides a comprehensive overview of the production and consumption of food, suitable for use in undergraduate classrooms, either at the intermediate or advanced level.

    It takes an intersectional approach to difference and power and approaches standard subjects in the geography of food with a fresh perspective focusing on inequality, uneven production and legacies of colonialism. The book also focuses on places and regions often overlooked in conventional narratives, such as the Americas in the domestication of plants. The topics covered in the textbook include:

    • descriptions and analyses of food systems
    • histories of agricultural development with a focus on the roles of different regions
    • major commodities such as meat, grains and produce with a focus on the place of production
    • contemporary challenges in the food system, including labor, disasters/conflict and climate change
    • recent and emerging trends in food and agriculture such as lab-grown meat and vertical urban farms

    Geographies of Food and Power takes a synthetic approach by discussing food as something produced within an interconnected system, in which labor, food quality and the environment are considered together. It will be a valuable resource for students of human geography, environmental geography, economic geography, food studies and development.

    Part 1: Food and Power

    Chapter 1 – The Geographies of Food

    Chapter 2 – Geography and Power

    Part 2: Food for Thought

    Chapter 3 – The Origins of Food

    Chapter 4 – The Nexus of Production and Consumption

    Chapter 5 – Food System Contradictions

    Chapter 6 – The Right to Food

    Part 3: What We Eat

    Chapter 7 – Produce: Fruits and Vegetables

    Chapter 8 – Seeds: Grains, Pulses and Nuts

    Chapter 9 – Protein: Meat, Fish, Dairy and Eggs

    Chapter 10 – Tropical Commodities: Beverages, Fruits, Sugar and Spices

    Chapter 11 – Not Food: Ingredients and Additives

    Part 4: Challenges in the Global Food System

    Chapter 12 – Labor

    Chapter 13 – Conflict and Disasters

    Chapter 14 – Climate Change

    Chapter 15 – The Future of Food


    Amy Trauger is Professor of Geography in the Department of Geography at the University of Georgia. She is Affiliate Faculty with UGA’s Institute for Women’s Studies, the Latin American and Caribbean Studies Institute and the Center for Integrative Conservation Research. Her research interests include: food sovereignty, sustainable and alternative agriculture, human-environment interactions, gender and agriculture, and indigenous political struggle. She's taught the Geography of Food and the Athens Urban Food Collective courses at UGA nearly every year since she arrived in 2008. Before that, she taught the Geography of Sustainability at Penn State University. She has written, edited and collaborated on four books on the topics of food, agriculture and the environment. Her book, We Want Land to Live, (2017) is used in graduate and advanced undergraduate classes in the US. Her work is widely used by professors teaching courses on the geography of food and agriculture, including Iowa State University, West Virginia University, Tufts University, Cornell and Washington State.

    "This is the geography textbook for the class I always wished I’d taken, progressing from introductory concepts to sophisticated analysis over the arc of a semester. With terrific suggestions for supplementary reading, watching, and discussion, Amy Trauger’s Geographies of Food and Power is set to become a classic foundation for generations of geographers."

    Raj Patel, Research Professor, Lyndon B. Johnson School of Public Affairs, The University of Texas at Austin, USA.

    "Geographies of Food and Power makes a critical contribution to ongoing debates about the historical and contemporary structures of our food system along with the social and environmental implications. Using an intersectional lens, Trauger introduces several concepts and theoretical perspectives to reveal challenges and point to promising pathways forward. This is an essential text for students of geography and food studies along with anyone interested in just and sustainable food futures."

    Charles Z. Levkoe, Canada Research Chair in Equitable and Sustainable Food Systems, Lakehead University, Canada.