Ethical Eating in the Postsocialist and Socialist World
- Submitting institution
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School of Oriental and African Studies
: A - 22A Anthropology
- Unit of assessment
- 22 - Anthropology and Development Studies : A - 22A Anthropology
- Output identifier
- 18082
- Type
- B - Edited book
- DOI
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- Publisher
- University of California Press
- ISBN
- 9780520277403
- Open access status
- Out of scope for open access requirements
- Month of publication
- April
- Year of publication
- 2014
- URL
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- Supplementary information
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- Request cross-referral to
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- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
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- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
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2
- Research group(s)
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- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- Social science theorizing on ethical foods and alternative food movements has been dominated by research on advanced capitalist societies. In this project we set out to correct this by bringing together emerging research on these phenomena from postsocialist and state socialist countries. The edited volume began as an international workshop on ‘Ethical Foods and Food Movements in Postsocialist Settings’, co-organized by the editors and held on 11-13 May 2011 at the Food Studies Centre, SOAS University of London. I initiated the workshop and hosted it at the SOAS Food Studies in my then capacity as Deputy Chair of the Centre. The workshop was funded by grants from the Faculty of Arts and Humanities, SOAS, and the National Science Foundation (USA). The papers were circulated to all participants in advance of the workshop. Discussions were led by external discussants invited from around the UK. Ten of the twelve papers presented at the workshop were submitted to us, the editors, for inclusion in the volume. The chapters were carefully edited by me and the co-editors, with additional suggestions provided by our editor at the University of California Press. The Press sent the entire manuscript to two anonymous peer reviewers. Two of the submitted contributions were rejected. The introduction, entitled ‘Introduction: Ethical Eating and (Post)socialist Alternatives’, on which I was the lead author, highlights that ethical food movements in the societies we studied are not only responses to recent market liberalisation and integration into the global food system, but also part of ongoing ethical conversations with state socialism. My substantive chapter, ‘Connecting with the Countryside? “Alternative” Food Movements with Chinese Characteristics’, illustrates and develops this point with reference to urban China.
- Author contribution statement
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- Non-English
- No
- English abstract
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