Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries.
Key issues addressed include: policy, regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South America (Bogota, Buenos Aires, La Paz, Lima, Mexico City, Montevideo, Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra, Abidjan, Bamako, Freetown, Mozambique) and Europe (Amsterdam).
Table of Contents
Part 1: Governance: Policies and Politics
1. Comparative Analysis of Legislative Approaches towards Street Food in South American Metropolis
Stefano R. Marras
2. Evolving Attitudes towards Public Space: Street Food Policies in Canada and the United States
Lenore Newman and Katherine Burnett
3. Towards Fair Street Food Governance in Dhaka. Moving from Exploitation and Eviction to Social Recognition and Support
4. The Taste of Precarity: Language, Legitimacy, and Legality among Mexican Street Food Vendors
Tiana Bakić Hayden
5. Street Food Markets in Amsterdam: Unraveling the Public-Private Paradox
Part 2: Subsistence and Enterprise
6. Understanding the Food Truck Movement in Atlanta, Georgia
7. Food Truck in the United States: Sustainability, Young Entrepreneurship and Urban Revitalization
8. Street Food Vending in West African Cities: Potential and Challenges
Giorgia F. Nicolò and Mohamed Ag Bendech
Part 3: Women on the Front Line
9. Violence and Sexual Vulnerability Among Northern Mozambican Female Street Food Vendors
10. Corporeality in Culinary Practices of the Baiana de Acarajé
Lilian Miranda Magalhães and Ligia Amparo da Silva Santos
Part 4: Cultural Tastes
11. The Tastiest Food is in the Soi: The Politics of Flavor and Nostalgia in Bangkok
12. Characterization of Penang Street Food Culture
M. Shahrim Ab Karim and Nurhasmilalisa Abdul Halim
Part 5: Food Safety and Nutrition
13. Analysis of Hygienic-Sanitary Conditions in Street Food Sales at Parque Nacional in Bogotá DC
Luisa Fernanda Tobar and Gina Tatiana Barbosa
14. Street Food Consumers in Salvador-Bahia: Habits, Knowledge and Risk Perception
Ryzia de Cassia Vieira, Gizane Ribeiro de Santana and Talita Ferreira Dantas Guimarães
15. Street Food Intervention Strategies: Best Practices and Proposals
Ryzia de Cassia Vieira Cardoso, Sandra Maria Chaves dos Santos and Edleuza Oliveira Silva
16. The Way Forward for Better Food Safety and Nutrition. An Online Discussion
Max Blanck, Renata Mirulla and Mauricio Rosales
Ryzia De Cássia Vieira Cardoso is an Associate Professor at the School of Nutrition, Federal University of Bahia, Brazil.
Michèle Companion is an Associate Professor of Sociology at the University of Colorado, Colorado Springs, USA.
Stefano Roberto Marras is a Sociologist and president of Street Food SQUARE, a non-profit organization based in Milan, Italy.
"This book cites a UN report that 2.6 billion people eat street food daily, so these conditions are apparently met on many streets. In a collection of 15 studies, plus a final discussion, academics trained in sociology, nutrition, political science, business, and other disciplines produce a broad picture of the functions of street-food vendors around the world. Some vendors, especially in developing countries, provide both an important source of nutrition and employment opportunities in cities growing faster than their infrastructures can keep pace with. Other vendors offer prosperous consumers in richer countries an introduction to a variety of ethnic foods. An interesting look into an understudied industry. Summing Up: Recommended. All readers." – CHOICE, J. M. Nowakowski, Muskingum University