000			03839cam a22003858i 4500
008			210209s2021 wau b 001 0 eng
020			_a9780295749273 _q(hardcover) _cRM546.48 (PTSL)
020			_a9780295749280 _q(paperback)
040			_aDLC _beng _erda _cDLC _dUKM _erda
042			_apcc
043			_an-us-ca
090			_aGT2853.U5 _bJ633
100	1		_aJoassart, Pascale, _eauthor.
245	1	4	_aThe sixteen-dollar taco : _bcontested geographies of food, ethnicity, and gentrification / _cPascale Joassart-Marcelli.
246	3		_aUSD16 dollar taco
264		1	_aSeattle : _bUniversity of Washington Press, _c2021.
300			_axi, 276 pages : _billustrations ; _c24 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a'White middle-class eaters are increasingly venturing into historically segregated urban neighborhoods in search of'authentic' eating in restaurants run by-and originally catering to-immigrants and people of color. What does a growing white interest in these foods mean for historically immigrant neighborhoods and communities of color? What role does foodie culture play in gentrification? In this study of how ethnicity, race, food, and place are co-produced, Pascale Joassart-Marcelli sheds light on food gentrification and the emotional, cultural, economic, and physical displacement it produces. She explores three neighborhoods of San Diego, California where'authentic' ethnic food attracts growing numbers of affluent white consumers, while the black and brown people who make this food continue to struggle with economic insecurity and food apartheid. Drawing on rich interviews with the locals who work, live, cook, and eat in these contested landscapes, Joassart-Marcelli maps the shift of foodscapes from serving the needs of long-time minoritized residents to pleasing the tastes of younger, wealthier, and whiter newcomers. She also shows how food becomes a powerful force behind gastrodevelopment, an urban development strategy built around food gentrification. Joassart-Marcelli highlights the ways in which immigrants and people of color are resisting gentrification and simultaneously fighting for food sovereignty. Ultimately, the work offers valuable lessons for cities all over the country where food projects are transforming neighborhoods at the expense of the communities they claim to uplift and celebrate. The book reveals the negative consequences of foodies' contemporary love affair with ethnic and presumably authentic food on the urban neighborhoods where such food has long been a source of livelihood, sustenance, resistance, and belonging. Doing so, it engages critically with the concept of cosmopolitanism and points out the limitations of consumer-centered food-based cross-cultural encounters that celebrate racial and ethnic difference without acknowledging the material consequences of historical and ongoing exclusion, dispossession, and displacement'-- _cProvided by publisher.
650		0	_aFood preference _zCalifornia _zSan Diego _vCase studies.
650		0	_aEthnic food _zCalifornia _zSan Diego _vCase studies.
650		0	_aEthnic restaurants _zCalifornia _zSan Diego _vCase studies.
650		0	_aGentrification _zCalifornia _zSan Diego _vCase studies.
907			_a.b16943843 _b2022-11-03 _c2022-08-24
942			_c01 _n0 _kGT2853.U5 J633
949			_o101026580
990			_aros
991			_aInstitut Kajian Etnik
998			_at _b2022-08-24 _cm _da _feng _gwau _y0 _z.b16943843
999			_c661306 _d661306