ABSTRACT
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).
TABLE OF CONTENTS
part I|104 pages
Governance
chapter 3|22 pages
Towards fair street food governance in Dhaka
chapter 4|15 pages
The taste of precarity
chapter 5|19 pages
Street food markets in Amsterdam
part II|44 pages
Subsistence and enterprise
chapter 6|14 pages
Changing food landscapes
chapter 7|13 pages
Food trucks in the USA
part III|32 pages
Women on the front line
part IV|30 pages
Cultural tastes
chapter 11|19 pages
The tastiest food is in the small streets
part V|52 pages
Food safety and nutrition