1st Edition

Street Food Culture, economy, health and governance

    300 Pages 35 B/W Illustrations
    by Routledge

    300 Pages 35 B/W Illustrations
    by Routledge

    Continue Shopping

    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).


    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 

    Benjamin Etzold 

    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 

    Freek Janssens 

    Part 2: Subsistence and Enterprise 

    6. Understanding the Food Truck Movement in Atlanta, Georgia 

    Alexandra Pill 

    7. Food Truck in the United States: Sustainability, Young Entrepreneurship and Urban Revitalization 

    Paolo Corvo 

    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 

    Michèle Companion 

    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 

    Bronwyn Isaacs 

    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