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Annual Review of Anthropology

Volume 48, 2019

Food: Location, Location, Location

Abstract

This article examines the question of why local food has become, for many activists and scholars, a core concept for understanding food systems and globalization and for challenging systems of injustice and inequality. I begin with the French concept of , which is often translated as the “taste of place,” and examine why this term, part of France's cultural common sense, is difficult to implement in other places. I then consider efforts to use local foods to grapple with the forces of globalization and efforts to use ideas about local food to moralize capitalism and humanize food distribution systems. I examine the relationship between movements for food sovereignty and food justice with local foods. Finally, I explore the uses of local foods as part of efforts to develop, assert, and sometimes market local, regional, or national identities.

Keyword(s): globalization, identity, local food, markets, place, terroir
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2019-10-21
2024-04-23
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