“At the beginning of the twenty-first century, it is clear that fundamental change is needed in the food and agriculture system.” Patricia Allen, University of California

The ways in which we produce and consume foods have profound effects on natural and social environments. Witness the continuing controversy over issues as divergent as chemical residues, organic standards, genetically modified foods, and the destruction of rainforest to supply the world with cheap hamburger mince. This book sets out to unravel the complex threads linking the production and consumption activities of food through a series of referred research articles from a range of disciplinary perspectives including sociology, geography, anthropology, history, agriculture and economics.

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Editors

Stewart Lockie is a Senior Lecturer in Rural and Environmental Sociology and Director of the Centre for Social Science Research at Central Queensland University. He is Australasian representative on the International Sociological Association’s committee on the sociology of agriculture and food.

Bill Pritchard lectures in economic geography at the University of Sydney. His principal research interests are concerned with the spatial manifestations of contemporary global economic restructuring with particular interest in agricultural and food industries. Much of this research is currently oriented to issues of rural change, the global strategies of large food corporations and contemporary retail restructuring in Sydney.

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