Bread plays a crucial role in Egypt, profoundly impacting identity, family, and public interactions. Made from wheat, bread is not only a vital component of the national diet but also a focal point of Egypt’s social policy. Ensuring its affordability remains a central aim of the government. Despite these efforts, the availability and affordability of bread have continued to be points of debate and tension within Egyptian society. More than just a material good, bread in Egypt functions as a significant social indicator that affects and establishes relationships between people. It signals various states such as prosperity, distress, anxiety, and social and political mobilization. Bread is a remarkable commodity that provides nourishment while also serving as a potent symbol, encompassing spiritual, cultural, social, political, and economic dimensions.
Throughout Egypt’s political history, bread has emerged as a potent symbol in political discourse. Bread-related protests and movements have often signaled dissatisfaction with food policies and government actions. Shortages or price fluctuations in bread have frequently triggered public outcry and served as catalysts for social and political change. The political history of bread in Egypt encapsulates themes of division and cruelty as much as generosity and fulfillment. This was starkly evident during the 2011 Arab Spring uprisings, when bread became a powerful symbol of protest. Women held up pieces of bread, and men made helmets from it, emphasizing the slogan, “Bread, Dignity, and Social Justice.” Though bread may appear mundane, it is far from trivial. It represents power structures, human agency, and patterns of social relations. Bread is a gift that satisfies hunger, provides pleasure, evokes memory, and creates attachments. It acts as a link between the powerful and the powerless and between abundance and scarcity on family dining tables across Egypt. Bread’s presence at the core of daily life, the desperate measures families take to secure it, and its role in moments of crisis all underscore its significance.
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Bread as a Social Indicator in Egypt
Nefissa Naguib
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Corporate Concentration in the Food Industry
Steve Striffler
Food industry concentration, or the control of a relatively small number of corporations over the food system, has relatively deep historical origins, even if it has reached unprecedented levels since the 1980s. It is not simply that a handful of firms control a particular industry or crop. It is that all levels of the broader food system, including not only the production, processing, trade, and sale of food products but also of farm machinery, seeds, agrochemicals, and other inputs, are now controlled by relatively few and exceptionally large companies. This high level of concentration has determined the broad contours of our industrial food system, as well as our ability to transform it, while also having profound implications for food workers, farmers, consumers, animals, and the environment. This is true of the United States but is the case globally as well.
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Edible Insects
Gina Louise Hunter
Insects have been an important part of the human diet from time immemorial. Although they are not a common food item in Western cultures, insects contribute to the traditional diets of many peoples in Africa, Asia, and Latin America where they are valued for their sustenance, taste, and medicinal properties. Research on edible insects includes historical and archeological investigations, ethnographic descriptions of insect foods in indigenous cultures, and studies of insect food farming, commercialization, and acceptability. Like other animals, insects are a source of protein and fat macronutrients and many vitamin and mineral micronutrients. Given an increasing global demand for sustainable protein, insects are a potential food resource for the future. Agricultural development experts, such as the United Nations Food and Agriculture Organization, suggest that farmed insects are environmentally sustainable because they offer high feed conversion efficiency, require less space, use less water, and need fewer chemical inputs than conventional livestock. Insects generally have a short life cycle, reproduce rapidly, and can subsist on a varied diet, sometimes including organic wastes and agricultural or industrial byproducts. Given that insects are not commonly eaten in Europe and Euro-America, much of the literature is written from the perspective of noninsect eaters on the potential and challenges of a novel or alternative food. Insect-based food items on the European, British, and American markets face regulatory challenges and lack of consumer acceptance.
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The Ethics of Veganism and Plant-Based Diets
Carlo Alvaro
Humans have been consuming meat and other animal products for millennia. Although people have been following vegetarian diets for just as long, for the past fifty years or so, many academic philosophers, as well as laypeople, have been arguing against the consumption of animal products and arguing for vegetarian or vegan diets. There are distinct differences between veganism, vegetarianism, and plant-based diets. There are also various ethical views in twenty-first century discussions concerning diets, as well as the ethical, environmental, and social implications of veganism and plant-based diets. As of the 2020s, lab-grown meat and the meaning and future of veganism has gained attention in the cultural consciousness.
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Family Farm Myths and the Effacement of Labor
Adam Calo
The debate on the role of family farmers in global food security often overlooks deep mythologies that shape our understanding of the food system and constrain our policy imagination. Two dominant myths present family farmers as either noble stewards of the land or as struggling, inefficient peasants. Both myths obscure the critical role of labor in agriculture. Labor relations in farming, whether involving unpaid family members, local knowledge-intensive practices, hired exploited workers, or mechanization, are the forces that shape the social-ecological balance of the food system. The myth of the family farm forces attention on who manages the land rather than the social-ecological relations that ultimately determine the fate of the food system. While objective measurements of family farm contributions are valuable, they cannot resolve the underlying power of myths. Instead, food studies in this area should focus on constructing new myths that highlight the labor and laborers in the food system, fostering a narrative that supports sustainable and equitable agricultural practices.
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Fat Stigma in the United States
Amy Erdman Farrell
Fat stigma has deep roots in US and Western cultures, dating back centuries. Whatever leniency or even valorization given to a fat body for its sign of wealth or healthy fecundity was largely replaced by a colonial abhorrence of fatness linked to processes of racialization, white supremacy, and the legitimization of slavery. Fatness became a powerful signifier of an “uncivilized” body, one unfit for modern life. These ideas continue to resonate in the early 21st century, fueling a $90 billion diet industry, causing discrimination in every institution and organization, and creating untold harm in the lives of fat individuals and communities. Significantly, however, these ideas are not uniform. Not only are there varied perceptions of fatness (the idealization of a fat baby’s body, the enjoyment of fatty foods, the pleasure in the curves and flesh of a lover), there is also an organized and decades-old fat activist and fat studies movement that challenges fat stigma on every layer.
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Food and Ethnicity
Krishnendu Ray
Ethnic food is a slippery concept, used in various anglophone publications by the 1960s, peaking in the 1980s, and no longer used in major US metropolitan newspapers by the 2020s. It came into play in other parts of the world about a generation later and continues to be used unevenly. It is typically used to identify cuisines that are not considered mainstream or archetypical of a region or a nation. Inferiority (or lack of class), cheapness, spiciness, and authenticity are the typical tropes used to judge such cuisines. It has always had the stench of primitivism and Orientalism attached to it and is increasingly considered outdated, such as terms like “Negro” or “Oriental.” The term was historically used to describe a cuisine that is different horizontally, such as Thai, Indian, or Chinese, but it also carried a hierarchical connotation, where French or Nordic cuisines were hardly ever named as ethnic anywhere in the world. New York City offers a case study in examining the history and hierarchy between food and ethnicity.
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Food and Nationalism in India
Benjamin Siegel
The imbrication of food and nationalism in India and South Asia was an implicit concern in early anthropological literature on primarily Hindu foodways. In time, this theme became more explicit in historiographic work on colonial encounters and culinary resistance and in political economy of domesticity. It was also increasingly overt in and the emergence of food and hunger as a locus for nationalist claim making. The Bengal famine, coming at the crux of the freedom struggle in India, helped move these claims to more central positions in postcolonial Indian politics. An emerging body of work has seen culinary identity as central to both diasporic politics and questions of marginalization in Indian political life.
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Food and Philosophy
Andrea Borghini
The philosophy of food is an emerging field of contemporary philosophical scholarship, which distinguishes itself for its highly inter- and cross-disciplinary orientation as well as for the contamination of different schools and traditions of philosophy. Initially preoccupied with core issues concerning food ethics (e.g., vegetarianism and the ethics of agriculture) and food aesthetics (e.g., the nature of gustatory experience as well as its aesthetic value), the philosophy of food has since expanded to encompass a wide range of debates linked to food production, consumption, and representation. The list of topics includes, among others and in no particular order: food systems vis-à-vis climate change and environmental ethics; the ethics of dieting and obesity; food and cultural appropriation; questions concerning the identity of specific food items (e.g., natural foods, recipes, geographical indications); the aesthetic worth of specific beverages (among the most studied, wine, coffee, beer, whiskey); broad conceptions of food justice as found in local food movements, feminist approaches to the study of food, and social gastronomy. This list testifies not only to the broad spectrum of questions that philosophers have taken up, but also to the numerous methodologies that they have employed to address them.
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Food as a Weapon
Ellen Messer and Marc J. Cohen
The use of food as a weapon is as old as written records. Siege, blockade, and starvation are well-documented military strategies, as are political strategies that use food as a tool to attract supporters and dissuade opposition. In the 20th and 21st centuries, societies attempted to limit the use of food deprivation as a tool of war. In this time period, international groups also increased humanitarian efforts to monitor and redress the nutritional harms connected to violent conflict. International human rights principles, as supporting architecture, assert that adequate food is a basic individual right for all human beings and that freedom from hunger is an achievable, measurable, and sustainable development goal. Because of the long-term history of weaponizing food, recent institutional efforts are in place to identify, measure, prevent, and redress harms. These include legal frameworks; economic, food, and development politics; nongovernmental, civil-society mobilizations; and community organizing around peace, food, and nutrition.
Because the destructive impacts on human health, environment, economic livelihoods, and societies endure for decades to come, the concept of “food as a weapon” can be broadened to “food wars,” which encompass connections between food insecurity and conflict in both directions.
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Food Politics and Policy
Marion Nestle
The food industry is a vast conglomeration of national and international companies that produce, process, manufacture, sell, and serve foods, beverages, and dietary supplements. Together, these companies generate close to $2 trillion in annual sales in the United States alone. To protect sales and profits, food companies use strategies that firmly link politics to food and food systems—everything that happens to a food from production to consumption and waste. Food politics refers to how governments of groups, cities, and countries make decisions affecting food systems and how they balance stakeholder pressures in making those decisions. Food policies are the means through which governments implement political decisions through food laws, regulations, administrative actions, and programs. Politics and policies are instruments of power over food production and consumption and over who profits or benefits from them. This power, however, is distributed unequally and inequitably, with large corporations—Big Food, Big Agriculture—holding far more power than individuals or groups acting in the public interest. Hence, politics.
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Gastrodiplomacy
Johanna Mendelson Forman
Gastrodiplomacy is a subset of public diplomacy that uses food as a means of persuading audiences about the power of cuisine to promote specific foreign policy goals. The term entered the popular vocabulary in 2002, after an article in The Economist described Global Thai, a program launched by the government of Thailand to promote its cuisine abroad by providing financial incentives for Thai nationals to open restaurants in foreign countries. Like public diplomacy, gastrodiplomacy seeks to change foreign perceptions of a country and assumes a country’s image or brand can be managed to gain favor with foreign publics.
A subset of activities arising from gastrodiplomacy is social gastronomy, which uses food to achieve social change. Social gastronomy is citizen driven, linking entrepreneurship, food justice, and gastronomy. It started as a chef-led response to hunger and social inequality but has expanded to refer to projects that use entrepreneurship and culinary training as a means of social activism. Social gastronomy is a dynamic field, demonstrating the changing role that food plays in supporting a broad range of societal needs such as income inequality, refugee and immigrant needs, climate change, and humanitarian crises.
As an increasingly influential form of public diplomacy, gastrodiplomacy demonstrates the “soft” power of the plate to address some of the enduring challenges people face, from climate change to conflict to global migration.
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Grocery Stores and Supermarkets
Craig Upright
The modern grocery store is an institution that could not have existed in earlier time periods. Its creation required the development of reliable distribution systems, preservation technologies, and cultural changes related to the purchase and consumption of food products. The constellation of contemporary grocery store operations is incredibly varied: while dominated by large multinational organizations that often seek vertical integration, grocery stores in the Global North also rely on many types of smaller actors more intimately tied to the communities they serve. The distribution of grocery store outlets often reflects the systems of stratification that exist in all communities across the globe.
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History of Food Advertising
Sarah Elvins
Food advertising offers an intriguing window into the cooking and eating habits of a society, is shaped by the culture in which it is produced, and plays a role in creating and reinforcing attitudes about food. Food advertisements reflect and refract larger societal changes in gender roles, racial attitudes, kitchen technology, and more. American food manufacturers in the late 19th century were pioneers in strategies to connect with the public, using advertising to create a new, direct relationship with buyers. This was most prevalent with regard to processed and packaged foods. Ads encouraged consumers to look for specific brand names and to purchase items which might have been made within the home previously. Food manufacturers used a variety of means to encourage and shape consumer practices. Messages emphasizing convenience or modernity were often key to persuading the public to try new products. The strategies developed by American food advertisers were influential around the globe; in some cases, US food products expanded to foreign markets, and in others, local manufacturers employed similar approaches to food advertising.
Advertisers in the early 20 century targeted White, middle-class women as the “ideal” consumer. Gender stereotypes about food have often been mobilized by advertisers, creating a vision of family life where a woman’s primary role was to select appropriate foods to serve to her family. In times of change or crisis, advertisers played on anxiety and a longing for stability to encourage people to buy. Company mascots helped to make brands appear friendly and familiar but have also reinforced racist stereotypes about people of color. Critics have blamed food advertisers for changes in eating, which have caused health problems, and for manipulating consumers, particularly children. Although food companies pay millions of dollars for advertising budgets, there is no guarantee that all food ads will be effective. Consumers retain some agency in resisting or reacting to advertisements.
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History of the American School Lunch Program
Shayne Figueroa
School lunch programs in the United States reflect over one hundred years of public debate and policy involving nutrition, welfare, and agriculture. These programs originated in the late 19th and early 20th centuries, largely driven by philanthropic organizations and municipal efforts aimed at mitigating child hunger and improving educational outcomes among urban poor populations. The transformation from a decentralized patchwork of programs to a cohesive federal initiative began in earnest with the passage of the National School Lunch Act in 1946, signed into law by President Harry S. Truman. This pivotal legislation was a response to widespread concerns about child nutrition exacerbated by the Great Depression and World War II, fears regarding the fitness of American youth for military service, and the desire to continue agricultural commodity support for American farmers. It established the National School Lunch Program as a federally funded program that supported both agricultural interests and public health mandates, administered at the state level. As the program grew and evolved over the second half of the 20th century and into the 21st century, it became one of the largest and most debated social welfare programs in the United States. Updates to the legislation, including the Healthy, Hunger-Free Kids Act of 2010, further underscored the federal commitment to nutritional standards in school meals, as well as the intensely divided public debates around government involvement in family food choices.
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The Landless Rural Workers’ Movement (MST) and the Struggle for Agrarian Reform in Brazil
Wilder Robles
The Movimento dos Trabalhadores Rurais Sem Terra, or Landless Rural Workers’ Movement (MST) is presently one of the largest, best organized, and most influential social movements in Latin America. The MST is one of the key founders of the Via Campesina, or Peasant Way, a global peasant movement dedicated to the struggle for agrarian reform. The MST is well known for linking both political and economic activism to contest authoritarian power structures in the Brazilian countryside. Agrarian reform is one of the most important objectives in this process. Since its formation in 1984, the MST has maintained the view that agrarian reform is fundamental to reversing Brazil’s long history of systemic marginalization of peasants and Indigenous people. Colonialism left a sad historical legacy of extreme concentration of land in the hands of a privileged few, and this situation has not changed. Brazil’s agrarian structure is controlled by a small minority that continue to promote a large-scale export-oriented agricultural economy. Currently, Brazil is the fourth largest agricultural economy in the world, exporting a high volume of diverse agricultural products such as soybean, beef, sugarcane, citrus fruit, and poultry to global markets. Yet, the intensive expansion of this export-oriented agricultural economy has caused immense human suffering and environmental destruction. These challenges have prompted the MST to propose a new vision of agrarian reform that integrates political and economic activism. Without comprehensive agrarian reform, Brazil will continue to be an inequitable society.
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Latinx Immigrant Workers’ Challenges and Collective Responses in the Rural US Food System
Diego Thompson
A large body of literature has shown immigrant workers in the US food system experience and deal with significant problems that are often worsened in rural areas. The state and the private sector have created conditions that rely on cheap immigrant labor in the food industry. Paradoxically, this same much-needed labor force is subjected to strict immigration policy and enforcement—including raids, detentions, and deportations—and poor and living conditions. Immigration control and struggles experienced by immigrant workers in different sectors of the food chain, are more pronounced in rural areas where immigrants often lack of supportive resources. The struggles of historically marginalized groups in the food system and rural communities in the US are well-documented but more attention is needed on how rural immigrant workers deal with their challenges. Furthermore, more research is needed to examine immigrant workers’ collective actions and the development of alliances. Studies have shown that collective agency does not necessarily need to come from traditional labor organizing or unions which may face barriers in working with immigrants in rural contexts. There are some experiences in the poultry and dairy industry, showing that worker-driven organizations with focus on immigration, human rights, and/or social justice issues, have been able to create solutions for immigrant workers’ needs and challenges in US rural contexts. Some of these cases have shown how Latinx immigrant workers have been able to develop and foster resilience in times of uncertainty and challenges, working with immigrant organizations and allies. Experiences from different regions of the US have shown that there are complex and vulnerable realities that immigrants in rural areas often experience which require special attention and need to be addressed before unfair or precarious labor conditions are challenged. It is important for scholars and community practitioners to pay more attention to how immigrant workers and communities can develop resilience and the capability to adapt and create better conditions in times of increasing anti-immigration political rhetoric and uncertainty.
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Low-Wage Labor in Distribution Sectors of the Food Economy
Jennifer Parker
Low-wage distribution workers are essential to the food economy. In a globalizing world, the distance between sites of production and consumption expands as firms search the world for more diverse and profitable sources of food. Truckers, seafarers, and warehouse employees dedicate their working hours to the safe transport and storage of food, often in dangerous and treacherous conditions, yet they remain largely invisible to consumers. Many of these workers face precarious employment conditions—temporary, unstable, and insecure work with little or no employer-provided benefits—emblematic of jobs in the neoliberal labor market.
Capitalist features of the modern food chain, including advancements in technology, the growth of e-commerce, and the logistics revolution, tend to prioritize speed and efficiency over workers’ well-being. From a political economy perspective, the pursuit of profit is reflected in ever-intensifying efforts to extract value from labor, introducing flexible, neo-Taylorist, algorithmic forms of employee monitoring and adopting just-in-time management logics. These changes have accompanied a deterioration of workers’ rights and conditions, making it critical in the 21st century to spotlight the human cost alongside “progress” in building a sustainable global food system.
The neoliberal ideology of individual responsibility increasingly pervades managerial practices, often contributing to labor suppression and absolving employers, including Walmart, Whole Foods, and other giant food retailers, of any obligation for employee welfare downstream in their supply chains. The conditions of workers in the global food economy are complicated by demographic inequalities, with the most socioeconomically vulnerable groups experiencing the most precarious, dangerous, and demanding conditions. This highlights the need for an intersectional approach to understanding hierarchies of exploitation in the global food economy.
Key theoretical frameworks provide insights into broader implications for labor in the food economy. Racial capitalism explains how economic development inherently pursues racialized directions, perpetuating inequalities, and employing a predominantly black, brown, and immigrant workforce at the bottom rungs of distribution sectors. Segmented labor market theory helps explains dual hiring practices, divided between “hegemonic” and “despotic” workforces, and influenced by multitier ownership structures with the rise of subcontracted “perma-temps” in warehouses, lease-to-purchase contracts/debt peonage in trucking, and agency-based competitive bidding in the unregulated international maritime market.
Theories of masculinities explain gender dynamics within male-dominated sectors like trucking and seafaring where men struggle in bottom-level, precarious jobs in order to maintain their breadwinner status back home. The concept of gendered-racial capitalism has shown to be a formidable research framework for examining how distribution labor is organized, exploited, and shaped by gender, race, and class. The structural power of distribution workers at critical “choke points” in the global supply chain is an important area of interest in discussions around low-wage food workers’ rights to basic human dignity and the potential for improvement in their conditions. Finally, it is essential to question what progress truly means and for whom it benefits.
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Peasant Agroecology in Africa and Latin America
Boaventura Monjane and Peter M. Rosset
Agroecology is a word with multiple definitions. Some define it as a narrow set of technologies to make farming more sustainable, while in a broader sense it is multifaceted and seen as: (a) critical thought —offering critical analysis of agrifood systems, both dominant and alternative—; (b) an inter- and trans-disciplinary science, both a ‘Western science’ and a ‘peasant science’, concerning how agoecosystems and food systems function, which provides the understanding needed to development transformative alternatives; (c) a variety of agricultural practices that allow sustainable farming without farm chemicals; and (d) a social movement that fights for social and environmental justice in the food system. Agroecology is currently being contested by different food system actors and is at risk of co-optation by various institutions and players, who attempt to redefine it within the confines of industrial food production, thereby diluting its transformative potential. Despite such attempts at appropriation, peasant agroecology, in particular, has a fundamental role as an alternative to the industrial food system, underlying the construction of local, sustainable food systems rooted in peasant agriculture and the principles of agroecology. In Africa and Latin America, for example, agroecology is an historical practice deeply embedded in indigenous and peasant knowledge systems, that today is critical to sustainable food production while offering challenges to dominant paradigms of agricultural development. There are intricate relationships among peasants, agroecology, and the broader struggle for food sovereignty, and social movements play a pivotal role of in advocating agroecological practices and resisting corporate control over food systems, agriculture, land, and territory.
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Processed Foods
Garrett M. Broad
Traditional forms of food processing have deep roots in human evolutionary history and across ancient civilizations. Food-processing innovations that began in the 18th century played a key role in spurring the Industrial Revolution and shaping the development of the global food system as we know it. Starting from the mid-20th century, novel food-processing technologies led to an abundance of processed foods in the marketplace, spurred on by industry-led research applied in the service of meeting increasingly large-scale consumer demands. Processed foods are championed by some as a crowning achievement of the modern food industry, a central element in a system that provides safe, affordable, and convenient foods to diverse populations around the world. To others, processed foods are most notable for their social, environmental, and public health downsides. Specifically, advocates of the NOVA food classification system, proposed and developed in the early 21st century, have raised concerns about the uniquely pernicious impacts of what they deem “ultra-processed foods” (UPFs)—industrial food formulations designed for maximum convenience and palatability—and have called for regulations to rein in UPF production and consumption. Critics of the NOVA framework, however, call into question the scientific validity and public policy utility of the UPF category. These opposing stakeholder perspectives reflect a combination of both fact-based and value-oriented differences of opinion.
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