French Beans and Food Scares: Culture and Commerce in an Anxious AgeOxford University Press, 21 okt 2004 - 288 pagina's From mad cows to McDonaldization to genetically modified maize, European food scares and controversies at the turn of the millennium provoked anxieties about the perils hidden in an increasingly industrialized, internationalized food supply. These food fears have cast a shadow as long as Africa, where farmers struggle to meet European demand for the certifiably clean green bean. But the trade in fresh foods between Africa and Europe is hardly uniform. Britain and France still do business mostly with their former colonies, in ways that differ as dramatically as their national cuisines. The British buy their "baby veg" from industrial-scale farms, pre-packaged and pre-trimmed; the French, meanwhile, prefer their green beans naked, and produced by peasants. Managers and technologists coordinate the baby veg trade between Anglophone Africa and Britain, whereas an assortment of commercants and self-styled agro-entrepreneurs run the French bean trade. Globalization, then, has not erased cultural difference in the world of food and trade, but instead has stretched it to a transnational scale. French Beans and Food Scares explores the cultural economies of two "non-traditional" commodity trades between Africa and Europe--one anglophone, the other francophone--in order to show not only why they differ but also how both have felt the fall-out of the wealthy world's food scares. In a voyage that begins in the mid-19th century and ends in the early 21st, passing by way of Paris, London, Burkina Faso and Zambia, French Beans and Food Scares illuminates the daily work of exporters, importers and other invisible intermediaries in the global fresh food economy. These intermediaries' accounts provide a unique perspective on the practical and ethical challenges of globalized food trading in an anxious age. They also show how postcolonial ties shape not only different societies' geographies of food supply, but also their very ideas about what makes food good. |
Inhoudsopgave
3 | |
The Making of Modern Food Provisioning | 33 |
Rural Development and Patronage | 61 |
Settler Colonialism and Corporate Paternalism | 93 |
Expertise and Friendship | 127 |
Brands and Standards | 167 |
Overige edities - Alles bekijken
French Beans and Food Scares: Culture and Commerce in an Anxious Age Susanne Elizabeth Freidberg,Susanne Freidberg Gedeeltelijke weergave - 2004 |
French Beans and Food Scares: Culture and Commerce in an Anxious Age Susanne Freidberg Gedeeltelijke weergave - 2004 |
French Beans and Food Scares: Culture and Commerce in an Anxious Age Susanne Freidberg Gedeeltelijke weergave - 2004 |
Veelvoorkomende woorden en zinsdelen
adulteration African agricultural Agriflora anglophone audits Beans and Food Bobo-Dioulasso Brands and Standards Britain British supermarkets Burkina Faso Burkinabe buyers chapter Christian Aid codes Colonialism and Corporate commercial commodity networks company’s Corporate Paternalism countries country’s crops demand economic ethical trade European example Expertise and Friendship farm food miles food retailing food safety Food Scares food supply foodways France France’s francophone French Beans French food French importers fresh produce importers fresh vegetable fruits and vegetables Gallot Global Green government’s green bean green bean exporters growers helped horticultural hygiene industry intermediaries Kenya labor Lusaka me¯tis NGOs norms Northern Rhodesia organic outgrowers packhouse Paris peasant percent pesticide policies political postcolonial practices regions relationships Rungis sell Settler Colonialism smallholders social Soil Association suppliers supply chain there’s transnational trust U.K. supermarkets United Kingdom Upper Volta urban wholesalers women workers World Zambia Zimbabwe