Street Food Culture, economy, health and governance

Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries. Key issues addressed include: policy, regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South America (Bogota, Buenos Aires, La Paz, Lima, Mexico City, Montevideo, Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra, Abidjan, Bamako, Freetown, Mozambique) and Europe (Amsterdam).

Introduction Part 1: Governance: Policies and Politics 1. Comparative Analysis of Legislative Approaches towards Street Food in South American Metropolis Stefano R. Marras 2. Evolving Attitudes towards Public Space: Street Food Policies in Canada and the United States Lenore Newman and Katherine Burnett 3. Towards Fair Street Food Governance in Dhaka. Moving from Exploitation and Eviction to Social Recognition and Support Benjamin Etzold 4. The Taste of Precarity: Language, Legitimacy, and Legality among Mexican Street Food Vendors Tiana Bakic Hayden 5. Street Food Markets in Amsterdam: Unraveling the Public-Private Paradox Freek Janssens Part 2: Subsistence and Enterprise 6. Understanding the Food Truck Movement in Atlanta, Georgia Alexandra Pill 7. Food Truck in the United States: Sustainability, Young Entrepreneurship and Urban Revitalization Paolo Corvo 8. Street Food Vending in West African Cities: Potential and Challenges Giorgia F. Nicolò and Mohamed Ag Bendech Part 3: Women on the Front Line 9. Violence and Sexual Vulnerability Among Northern Mozambican Female Street Food Vendors Michèle Companion 10. Corporeality in Culinary Practices of the Baiana de Acarajé Lilian Miranda Magalhães and Ligia Amparo da Silva Santos Part 4: Cultural Tastes 11. The Tastiest Food is in the Soi: The Politics of Flavor and Nostalgia in Bangkok Bronwyn Isaacs 12. Characterization of Penang Street Food Culture M. Shahrim Ab Karim and Nurhasmilalisa Abdul Halim Part 5: Food Safety and Nutrition 13. Analysis of Hygienic-Sanitary Conditions in Street Food Sales at Parque Nacional in Bogotá DC Luisa Fernanda Tobar and Gina Tatiana Barbosa 14. Street Food Consumers in Salvador-Bahia: Habits, Knowledge and Risk Perception Ryzia de Cassia Vieira, Gizane Ribeiro de Santana and Talita Ferreira Dantas Guimarães 15. Street Food Intervention Strategies: Best Practices and Proposals Ryzia de Cassia Vieira Cardoso, Sandra Maria Chaves dos Santos and Edleuza Oliveira Silva 16. The Way Forward for Better Food Safety and Nutrition. An Online Discussion Max Blanck, Renata Mirulla and Mauricio Rosales

Ryzia De Cássia Vieira Cardoso is an Associate Professor at the School of Nutrition, Federal University of Bahia, Brazil. Michèle Companion is an Associate Professor of Sociology at the University of Colorado, Colorado Springs, USA. Stefano Roberto Marras is a Sociologist and president of Street Food SQUARE, a non-profit organization based in Milan, Italy.