Remembering the commons and reinvigorating them
First paragraph: The Routledge Handbook of Food as a Commons proposes a normative view of what food ought to be, in the process highlighting instances where and when that potential has been actualized. Food currently is an object to sell and extract private value rather than social sustenance....
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Thomas A. Lyson Center for Civic Agriculture and Food Systems
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/0727ab110b2a4adda128e9f3cd89586e |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| id |
oai:doaj.org-article:0727ab110b2a4adda128e9f3cd89586e |
|---|---|
| record_format |
dspace |
| spelling |
oai:doaj.org-article:0727ab110b2a4adda128e9f3cd89586e2021-11-15T06:34:33ZRemembering the commons and reinvigorating them10.5304/jafscd.2021.111.0082152-0801https://doaj.org/article/0727ab110b2a4adda128e9f3cd89586e2021-11-01T00:00:00Zhttps://foodsystemsjournal.org/index.php/fsj/article/view/1030https://doaj.org/toc/2152-0801 First paragraph: The Routledge Handbook of Food as a Commons proposes a normative view of what food ought to be, in the process highlighting instances where and when that potential has been actualized. Food currently is an object to sell and extract private value rather than social sustenance. This book proposes that food be reconceptualized against its long liberal and recent neoliberal history as property, making a persistent argument about decommodifying food in 24 detailed chapters. It is in re-commoning that the more than two dozen authors of the book—many of them leaders in their field—find better, alternative ideas about the right to food, global public good, food justice, and food sovereignty. They highlight how food as a commodity is currently characterized by its tradable features (appearance, calorie, price, packaging, purchasing power, taste, etc.), thereby denying its non-economic values. It asks two central questions: what would good policies look like if we build on the assumption that food should be the commons, and how do we get there? Krishnendu RayThomas A. Lyson Center for Civic Agriculture and Food SystemsarticleCommonsGovernanceFood SystemSustainabilitySovereigntyPublic GoodAgricultureSTechnologyTHome economicsTX1-1110Nutrition. Foods and food supplyTX341-641Geography. Anthropology. RecreationGRecreation. LeisureGV1-1860Human ecology. AnthropogeographyGF1-900Environmental sciencesGE1-350Social SciencesHCommunities. Classes. RacesHT51-1595Urban groups. The city. Urban sociologyHT101-395Regional planningHT390-395ENJournal of Agriculture, Food Systems, and Community Development, Vol 11, Iss 1 (2021) |
| institution |
DOAJ |
| collection |
DOAJ |
| language |
EN |
| topic |
Commons Governance Food System Sustainability Sovereignty Public Good Agriculture S Technology T Home economics TX1-1110 Nutrition. Foods and food supply TX341-641 Geography. Anthropology. Recreation G Recreation. Leisure GV1-1860 Human ecology. Anthropogeography GF1-900 Environmental sciences GE1-350 Social Sciences H Communities. Classes. Races HT51-1595 Urban groups. The city. Urban sociology HT101-395 Regional planning HT390-395 |
| spellingShingle |
Commons Governance Food System Sustainability Sovereignty Public Good Agriculture S Technology T Home economics TX1-1110 Nutrition. Foods and food supply TX341-641 Geography. Anthropology. Recreation G Recreation. Leisure GV1-1860 Human ecology. Anthropogeography GF1-900 Environmental sciences GE1-350 Social Sciences H Communities. Classes. Races HT51-1595 Urban groups. The city. Urban sociology HT101-395 Regional planning HT390-395 Krishnendu Ray Remembering the commons and reinvigorating them |
| description |
First paragraph:
The Routledge Handbook of Food as a Commons proposes a normative view of what food ought to be, in the process highlighting instances where and when that potential has been actualized. Food currently is an object to sell and extract private value rather than social sustenance. This book proposes that food be reconceptualized against its long liberal and recent neoliberal history as property, making a persistent argument about decommodifying food in 24 detailed chapters. It is in re-commoning that the more than two dozen authors of the book—many of them leaders in their field—find better, alternative ideas about the right to food, global public good, food justice, and food sovereignty. They highlight how food as a commodity is currently characterized by its tradable features (appearance, calorie, price, packaging, purchasing power, taste, etc.), thereby denying its non-economic values. It asks two central questions: what would good policies look like if we build on the assumption that food should be the commons, and how do we get there?
|
| format |
article |
| author |
Krishnendu Ray |
| author_facet |
Krishnendu Ray |
| author_sort |
Krishnendu Ray |
| title |
Remembering the commons and reinvigorating them |
| title_short |
Remembering the commons and reinvigorating them |
| title_full |
Remembering the commons and reinvigorating them |
| title_fullStr |
Remembering the commons and reinvigorating them |
| title_full_unstemmed |
Remembering the commons and reinvigorating them |
| title_sort |
remembering the commons and reinvigorating them |
| publisher |
Thomas A. Lyson Center for Civic Agriculture and Food Systems |
| publishDate |
2021 |
| url |
https://doaj.org/article/0727ab110b2a4adda128e9f3cd89586e |
| work_keys_str_mv |
AT krishnenduray rememberingthecommonsandreinvigoratingthem |
| _version_ |
1718428534947446784 |