A Recipe for Gentrification: Food, Power, and Resistance in the City
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About the Event
About this event:
Food and gentrification are deeply—and, at times, controversially—intertwined and are likely to be even more complex as cities attempt to recover from the COVID-19 pandemic. Everyday practices such as growing, purchasing, and eating food reflect the rapid—and contentious—changes taking place in American cities in the twenty-first century. From hipster coffee shops to upscale restaurants, a bustling local food scene is perhaps the most commonly recognized harbinger of gentrification. The focus of this forum is to examine how different types of food enterprises—including grocery stores, restaurants, community gardens, and farmers markets—play a role in gentrification, why gentrification takes place, and how communities use food to push back against displacement. Four experienced food scholars, activists, and thinkers—Pamela Broom, Analena Hope Hassberg, Yuki Kato, and Joshua Sbicca—who have contributed to the recently published book A Recipe for Gentrification: Food, Power, and Resistance in the City (NYU Press, 2020), co-edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca, will share their perspectives on how gentrification uproots the urban food landscape, and what activists are doing to resist it. On February 24, 2021 join the CUNY Urban Food Policy Institute and invited authors for this virtual forum.