This book explores changes in eating habits in African, Latin American andAsian cities. It reveals—through studies on city dwellers’ food practices andrepresentations—the inadequacy of an analytical approach to these changesin terms of Westernization, standardization, transition or convergencetowards a widely applicable model.Qualitative research conducted in cities of the Global South reveals how citydwellers are inventing new forms of eating based on a multitude of local and/or exogenous sources. Garba in Abidjan and bâbenda in Ouagadougou arenovel dishes that exemplify this urban food invention trend.
The authors of the chapters are scholars of humanities and social scientistsfrom Africa, Latin America and Asia who conduct research in these regions.They invite readers to take a closer look at urban food in the Global Southand the picture that emerges diverges substantially from preconceived ideasregarding poverty, health and the individual responsibility of food eaters thattend to dominate discussions of food and eating in these geographic areas.This book will be of interest to a scientific audience of teachers and foodsystems professionals, as well as any readers interested in urban social andcultural dynamics and the development of sociological and anthropologicaltheories from the Global South.
The english version of this book, Eating in the city, is available on our website.
La version anglaise de ce titre, Eating in the city, est disponible sur notre site.