A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat
280pp, $25 pbk, ISBN 978-1-58367-659-2
By Eric Holt-Giménez
Reviewed by Hans Rollman
“When people talk about the food system being ‘broken,’ Eric Holt-Gimenez is quick to correct them. ¶ There’s nothing broken about the food system, says the executive director of Food First/Institute for Food and Development Policy. Over-production, hunger, wastage, slavery — it’s working exactly the way a capitalist food system should work. ¶ It’s capitalism that’s the problem….”
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