A Recipe for Gentrification : : Food, Power, and Resistance in the City / / ed. by Alison Hope Alkon, Joshua Sbicca, Yuki Kato.

• MitwirkendeR: Alkon, Alison Hope,; Aptekar, Sofya,; Becker, Emily,; Bosco, Fernando J.,; Broom, Pamela Arnette,; Cadji, Yahya Josh,; Glennie, Charlotte,; Glowa, Michelle,; Hassberg, Analena Hope,; Havlik, Brooke,; Hope Alkon, Alison,; Hyde, Zachary,; Joassart-Marcelli, Pascale,; Kato, Yuki,; Lal, Prita,; Lindemann, Justine,; Martin, Nina,; McClintock, Nathan,; Moore, Frances,; Myers, Justin Sean,; Roman-Alcalá, Antonio,; Sarmiento, Eric,; Sbicca, Joshua,
• HerausgeberIn: Alkon, Alison Hope,; Kato, Yuki,; Sbicca, Joshua,
• Place / Publishing House: New York, NY : : New York University Press, , [2020]; ©2020
• Year of Publication: 2020
• Language: English
• Physical Description: 1 online resource :; 26 hts / 4 t / 4 figs / 6 m

Honorable Mention, 2021 Edited Collection Book Award, given by the Association for the Study of Food and Society How gentrification uproots the urban food landscape, and what activists are doing to resist itFrom hipster coffee shops to upscale restaurants, a bustling local food scene is perhaps the most commonly recognized harbinger of gentrification. A Recipe for Gentrification explores this widespread phenomenon, showing the ways in which food and gentrification are deeply—and, at times, controversially—intertwined. Contributors provide an inside look at gentrification in different cities, from major hubs like New York and Los Angeles to smaller cities like Cleveland and Durham. They examine a wide range of food enterprises—including grocery stores, restaurants, community gardens, and farmers’ markets—to provide up-to-date perspectives on why gentrification takes place, and how communities use food to push back against displacement. Ultimately, they unpack the consequences for vulnerable people and neighborhoods. A Recipe for Gentrification highlights how the everyday practices of growing, purchasing and eating food reflect the rapid—and contentious—changes taking place in American cities in the twenty-first century.

Table of Contents

Frontmatter -- Contents -- Introduction: Development, Displacement, and Dining -- Part I: Dining Downtown: Food Retail and Urban Development -- 1. The Taste of Gentrification: Difference and Exclusion on San Diego’s Urban Food Frontier -- 2. Savior Entrepreneurs and Demon Developers: The Role of Gourmet Restaurants and Bars in the Redevelopment of Durham -- 3. Making Sense of “Local Food,” Urban Revitalization, and Gentrification in Oklahoma City -- Part II: Ripe for Growth: Alternative Food Systems -- 4. The Urban Agriculture Fix: Navigating Development and Displacement in Denver -- 5. From the Holy Trinity to Microgreens: Gentrification Redefining Local Foodways in Post- Katrina New Orleans -- 6. The Cost of Low- Hanging Fruit? An Orchard, a Nonprofit, and Changing Community in Portland -- 7. Gardens in the Growth Machine: Seattle’s P- Patch Program and the Pursuit of Permanent Community Gardens -- Part III: Uneven Alliances: Contesting Gentrification from Within and Without -- 8. Diverse Politics, Difficult Contradictions: Gentrification and the San Francisco Urban Agriculture Alliance -- 9. “Ethical” Gentrification as a Preemptive Strategy: Social Enterprise, Restaurants, and Resistance in Vancouver’s Downtown Eastside -- 10. “You Can’t Evict Community Power”: Food Justice and Eviction Defense in Oakland -- Part IV: Growing Resistance: Community- Based Strategies -- 11. Community Gardens and Gentrification in New York City: The Uneven Politics of Facilitation, Accommodation, and Resistance -- 12. No Se Vende: Resisting Gentrification on Chicago’s Paseo Boricua through Food -- 13. Black Urban Growers and the Land Question in Cleveland: Externalities of Gentrification -- 14. Citified Sovereignty: Cultivating Autonomy in South Los Angeles -- A Conflicted Conclusion: Seeing and Contesting Gentrification through Food -- Acknowledgments -- About the Editors -- About the Contributors -- Index