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Drawing on the findings of a qualitative study of 48 families with young children (aged 1.5–10 years), which investigated the influence of employment on children's diets, this article focuses on the place of childhood memories and intergenerational relations in the transmission of family food practices. The article highlights the temporal nature of family food practices. First, it examines the intergenerational transmission of food practices in relation to present time as mothers and grandmothers negotiate what and how children eat in their everyday lives. Second, it analyses the ways in which memories of childhood influence mothers' food practices in their current families, showing how present-day family food practices are embedded in the relations between parents, grandparents and children and in the experiences of food and eating from the past. The article thereby demonstrates the importance of the interplay between food, memories of childhood experiences and intergenerational familial relations.

Under the banner of food justice, the last few years has seen a profusion of projects focused on selling, donating, bringing or growing fresh fruits and vegetables in neighborhoods inhabited by African Americans — often at below market prices — or educating them to the quality of locally grown, seasonal, and organic food. The focus of this article is the subjects of such projects — those who enroll in such projects `to bring good food to others,' in this case undergraduate majors in Community Studies at the University of California at Santa Cruz who do six-month field studies with such organizations. Drawing on formal and informal communications with me, I show that they are hailed by a set of discourses that reflect whitened cultural histories, such as the value of putting one's hands in the soil. I show their disappointments when they find these projects lack resonance in the communities in which they are located. I then show how many come to see that current activism reflects white desires more than those of the communities they putatively serve. In this way, the article provides insight into the production and reproduction of whiteness in the alternative food movement, and how it might be disrupted. I conclude that more attention to the cultural politics of alternative food might enable whites to be more effective allies in anti-racist struggles.

International audience ; Under the banner of food justice, the last few years has seen a profusion of projects focused on selling, donating, bringing or growing fresh fruits and vegetables in neighborhoods inhabited by African Americans — often at below market prices — or educating them to the quality of locally grown, seasonal, and organic food. The focus of this article is the subjects of such projects — those who enroll in such projects `to bring good food to others,' in this case undergraduate majors in Community Studies at the University of California at Santa Cruz who do six-month field studies with such organizations. Drawing on formal and informal communications with me, I show that they are hailed by a set of discourses that reflect whitened cultural histories, such as the value of putting one's hands in the soil. I show their disappointments when they find these projects lack resonance in the communities in which they are located. I then show how many come to see that current activism reflects white desires more than those of the communities they putatively serve. In this way, the article provides insight into the production and reproduction of whiteness in the alternative food movement, and how it might be disrupted. I conclude that more attention to the cultural politics of alternative food might enable whites to be more effective allies in anti-racist struggles.

Food practices are culturally and historically situated, and so are conceptions of 'risk'. Comparative studies of food practices can highlight these cultural norms and conceptions. In this article we will present results from a study that investigated food practices in Norwegian and French kindergartens with a particular focus on constructions of 'risk'. We used a polyphonic ethnographic approach, where teachers and assistants from both countries were invited to reflect upon video clips that we filmed of their kindergarten settings, to discuss and critically reflect on their own and others' practices. The results show that 'risk' can be seen in light of 'risk' discourses in the society. We identified both health-related and pedagogical 'risks'. Food practices in early childhood education and care become a socio-political tool to either support or avoid and work against the experiences and food customs the children bring from home. The study can contribute to reflections on the taken-for-granted – on both a practical and a political level. ; acceptedVersion

AbstractMeat and, less so, dairy are contested for their significant ethical and social‐ecological impacts. Abjuring animal products, veganism is conventionally treated as a dietary ideology related to consumer identities. Drawing upon practice and materialist turns, this article explores variations in the performance of veganism and how its boundaries are drawn. Yet, rather than an eating practice, I suggest to look at veganism more broadly and conceptualised as a food practice which also involves provisioning. By example of stockfree organic agriculture (SOA), a production‐based, processual understanding is outlined by which plant foods are 'vegan' if animal by‐products are not used as fertilisers in crop cultivation. Thereof, a conceptual case is made to shift the focus away from veganism as a consumer identity and towards performative vegan food practices (VFP) as a global responsibility to reduce the 'long shadow' of livestock and maintain Earth as a relatively safe operating space.

AbstractAmidst calls for making food systems more sustainable, new unsustainable food transformations unfold alongside economic development. Explanations for unsustainable food transformations in emerging economies vary greatly, but there is widespread agreement that demand from new middle classes play a crucial role. Yet this demand is to a large extent co-created by systems of provision, and middle-class consumers are constantly navigating food transformations in a search for healthy and safe food. Focusing on Vietnam's dramatic food transformations, and combining attention to the political economy of food with a social practice approach to consumption, the paper zooms in on the how middle-class households in Hanoi negotiate the rapid transformations of food systems and food environments. The paper concludes that new thinking on sustainable food systems is urgently needed and argues that vital insights can be gained by studying food practices and their interaction with everyday geographies of consumption.

Amidst calls for making food systems more sustainable, new unsustainable food transformations unfold alongside economic development. Explanations for unsustainable food transformations in emerging economies vary greatly, but there is widespread agreement that demand from new middle classes play a crucial role. Yet this demand is to a large extent co-created by systems of provision, and middle-class consumers are constantly navigating food transformations in a search for healthy and safe food. Focusing on Vietnam's dramatic food transformations, and combining attention to the political economy of food with a social practice approach to consumption, the paper zooms in on the how middle-class households in Hanoi negotiate the rapid transformations of food systems and food environments. The paper concludes that new thinking on sustainable food systems is urgently needed and argues that vital insights can be gained by studying food practices and their interaction with everyday geographies of consumption.