ABSTRACT
The global food crisis has brought a renewed public and academic attention to questions of what we eat, where it comes from, how much it costs, and whether it is sustainable . . .
Coinciding, in ways that are more than coincidental, with a growing awareness and at times panic about global warming and climate change, people are becoming attuned to how what we always deemed as edible (corn, soya) are being turned into non-edible things like bio-fuels. And, as one of the most virulent forms of globalization, there is a seemingly endless circulation of food scares about things we had thought were edible – chickens that carry flu, cows that turn mad, eggs that are bad.
