A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat
280 pp, $25 pbk, ISBN 978-1-58367-659-2
By Eric Holt-Giménez
Reviewed by Ali Brooks for Gastronomica: The Journal for Food Studies, vol. 20, #2:
A Foodie’s Guide to Capitalism is at once a primer on the world’s dominant economic structure and a broad analysis of the food system that it has created. Eric Holt-Giménez persuades his readers that fluency in capitalism is essential to anyone seeking to effect change within the food system. His approach “applies a food system framework to explain some of the basic workings of capitalism, and uses a basic understanding of capitalism to understand why the food system works as it does” (p.14). In doing so, Holt-Giménez successfully illustrates the intractable ties that bind food to capitalism and vice versa.
Read the entire review at Gastronomica, summer 2020