Routledge Handbook of Food as a Commons / (Record no. 6306)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 06937nam a2200517Ii 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781315161495 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240213122834.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190122t20182019fluab ob 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781315161495(e-book : PDF) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1080080062 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | FlBoTFG |
| Transcribing agency | FlBoTFG |
| Description conventions | rda |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | K3626 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | LAW |
| Subject category code subdivision | 034000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TQ |
| Source | bicscc |
| 245 00 - TITLE STATEMENT | |
| Title | Routledge Handbook of Food as a Commons / |
| Statement of responsibility, etc. | edited by Jose Luis Vivero-Pol, Tomaso Ferrando, Olivier De Schutter and Ugo Mattei. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Boca Raton, FL : |
| Name of producer, publisher, distributor, manufacturer | Routledge, |
| Date of production, publication, distribution, manufacture, or copyright notice | [2018]. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (424 pages) : |
| Other physical details | 6 illustrations, text file, PDF |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Source | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE | |
| Title | 1. Introduction: the food commons are coming -- Jose Luis Vivero-Pol, Tomaso Ferrando, Olivier de Schutter and Ugo Mattei -- PART I: REBRANDING FOOD AND ALTERNATIVE NARRATIVES OF TRANSITION -- 2. The idea of food as a commons: multiple understandings for multiple dimensions of food -- Jose Luis Vivero-Pol -- 3. The food system as a commons -- Giacomo Pettenati, Alessia Toldo and Tomaso Ferrando -- 4. Growing a care-based commons food regime -- Marina Chang -- 5. New roles for citizens, markets and the state towards an open-source agricultural revolution -- Alex Pazaitis and Michel Bauwens -- 6. Food security as a global public good -- Cristian Timmermann -- PART II: EXPLORING THE MULTIPLE DIMENSIONS OF FOOD -- 7. Food, needs and commons -- John ONeill -- 8. Community-based commons and rights systems -- George Kent -- 9. Food as cultural core: human milk, cultural commons and commodification -- Penny Van Esterik -- 10. Food as a commodity -- Noah Zerbe -- PART III: FOOD-RELATED ELEMENTS CONSIDERED AS COMMONS -- 11. Traditional agricultural knowledge as a commons -- Victoria Reyes-Garca, Petra Benyei and Laura Calvet-Mir -- 12. Scientific knowledge of food and agriculture in public institutions: movement from public to private goods -- Molly D. Anderson -- 13. Western gastronomy, inherited commons and market logic: cooking up a crisis -- Christian Barrre -- 14. Genetic resources for food and agriculture as commons -- Christine Frison and Brendan Coolsaet -- 15. Water, food and climate commoning in South African cities: contradictions and prospects -- Patrick Bond and Mary Galvin -- PART IV: COMMONING FROM BELOW: CURRENT EXAMPLES OF COMMONS-BASED FOOD SYSTEMS -- 16. The campesino a campesino agroecology movement in Cuba: food sovereignty and food as a commons -- Peter M. Rosset and Valentn Val -- 17. The commoning of food governance in Canada: pathways towards a national food policy? -- Hugo Martorell and Peter Andre -- 18. Food surplus as charitable provision: obstacles to re-introducing food as a commons -- Tara Kenny and Colin Sage -- 19. Community-building through food self-provisioning in Central and Eastern Europe: an analysis through the food commons framework -- Blint Balzs -- PART V: DIALOGUE OF ALTERNATIVE NARRATIVES OF TRANSITION -- 20. Can food as a commons advance food sovereignty? -- Eric Holt-Gimnez and Ilja van Lammeren -- 21. Land as a commons: examples from United Kingdom and Italy -- Chris Maughan and Tomaso Ferrando -- 22. The centrality of food for social emancipation: civic food networks as real utopias projects -- Maria Fonte and Ivan Cucco -- 23. Climate change, the food commons and human health -- Cristina Tirado-von der Pahlen -- 24. Food as commons: towards a new relationship between the public, the civic and the private -- Olivier de Schutter, Ugo Mattei, Jose Luis Vivero-Pol and Tomaso Ferrando. |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | From the scientific and industrial revolution to the present day, food – an essential element of life –has been progressively transformed into a private, transnational, mono-dimensional commodity of mass consumption for a global market. But over the last decade there has been an increased recognition that this can be challenged and reconceptualized if food is regarded and enacted as a commons. This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning. The overall aim is to investigate the multiple constraints that occur within and sustain the dominant food and nutrition regime and to explore how it can change when different elements of the current food systems are explored and re-imagined from a commons perspective. Chapters do not define the notion of commons but engage with different schools of thought: the economic approach, based on rivalry and excludability; the political approach, recognizing the plurality of social constructions and incorporating epistemologies from the South; the legal approach that describes three types of proprietary regimes (private, public and collective) and different layers of entitlement (bundles of rights); and the radical-activist approach that considers the commons as the most subversive, coherent and history-rooted alternative to the dominant neoliberal narrative. These schools have different and rather diverging epistemologies, vocabularies, ideological stances and policy proposals to deal with the construction of food systems, their governance, the distributive implications and the socio-ecological impact on Nature and Society. The book sparks the debate on food as a commons between and within disciplines, with particular attention to spaces of resistance (food sovereignty, de-growth, open knowledge, transition town, occupations, bottom-up social innovations) and organizational scales (local food, national policies, South–South collaborations, international governance and multi-national agreements) Overall, it shows the consequences of a shift to the alternative paradigm of food as a commons in terms of food,the planet and living beings. |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE | |
| Additional physical form available note | Also available in print format. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | food sovereignty. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | food studies. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | The commons. |
| Source of heading or term | bisacsh |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food law and legislation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Agricultural laws and legislation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Right to food. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Natural resources, Communal. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Common heritage of mankind (International law) |
| 655 #0 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Vivero-Pol, Jose Luis, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ferrando, Tomaso, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | De Schutter, Olivier, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mattei, Ugo, |
| Relator term | editor. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Taylor and Francis. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| International Standard Book Number | 9781138062627 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.taylorfrancis.com/books/9781315161495">https://www.taylorfrancis.com/books/9781315161495</a> |
| Public note | Click here to view |
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