Street Food by Cardoso, Ryzia De Cassia Vieira; Companion, Michèle; Marras, Stefano Roberto;

Short description:

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.

Long description:

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).

"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

Table of Contents:

Introduction  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