Ethical Eating in the Postsocialist and Socialist World

"Ethical Eating provides a rich understanding of new food movements. As the first book to combine the analysis of postsocialism and the morality of food and agriculture, Ethical Eating opens up novel ways of understanding not just what people eat, but why they eat it and what it means."—Elizabeth Cullen Dunn, Associate Professor of Geography and International Affairs, University of Colorado at Boulder

"Ethical Eating is an innovative exploration of two growing issues in food studies: food movements in post-socialist societies and 'ethical' food movements. There is no question that this will be a must-read."—James L. Watson, Fairbank Professor of Chinese Society and Professor of Anthropology Emeritus, Harvard University

"This book offers a series of fresh insights into the nature of ethical food movements and alternative food systems, seen from the perspective of post-socialist and market socialist societies. Exploring the symbolic, material and emotional dimensions of ‘ethical food’, the book unsettles conventional ideas about the relationship between citizens, states and markets, between the urban and the rural, and between scholars and activists interested in the pursuit of increased food justice."—Peter Jackson, Professor of Human Geography, University of Sheffield, UK

"Through its focus on memories of state socialism and everyday ethics and practices of contemporary food movements, this collection provides a provocative vantage point for assessing similar movements in "advanced capitalist" countries. Rich and nuanced, and written by leading scholars, it poses the relationship between states, markets and local practices in rich, contextual fashion."—David Sutton, PhD, author of Remembrance of Repasts: An Anthropology of Food and Memory and co-editor of The Restaurants Book: Ethnographies oif Where We Eat.