Eric Holt-Giménez. A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat. Monthly Review Press, 2017.
I wrote the Foreword for this book, which Food First published online as a Backgrounder (see my post of September 26).
Here’s what the publisher says:
In his latest book, Eric Holt-Giménez takes on the social, environmental, and economic crises of the capitalist mode of food production. Drawing from classical and modern analyses, A Foodie’s Guide to Capitalism introduces the reader to the history of our food system and to the basics of capitalism. In straightforward prose, Holt-Giménez explains the political economics of why—even as local, organic, and gourmet food have spread around the world—billions go hungry in the midst of abundance; why obesity is a global epidemic; and why land-grabbing, global warming, and environmental pollution are increasing.