This dissertation is an ethnographic study of a New York City-based third-sector organization focused on what it calls "food justice." This study concentrates on how this organization, that I call Food Rights, has built a broad multi-sector network made up of a varied set of constituents and collaborators aiming to develop and promote an alternative food system for New York City (NYC). This network model has allowed Food Rights to leverage capacity in order to reach thousands of New Yorkers who participate in many different aspects of the local food system (LFS) that correspond to its programming. These include Community Supported Agriculture (CSA), urban agriculture, emergency food, policy and advocacy efforts, and community food education. This dissertation explores the ways that Food Rights navigates the contested space of civil society and the third-sector realm through its LFS efforts--a geography where Food Rights constituents feel they have a say in how local food is grown, distributed, purchased, and prepared. It also considers the complex challenges presented by the burgeoning LFS movement in NYC. This study reveals weak contact points in Food Rights network design as well as organizational strengths that could assist it and other LFS-focused NGOs in addressing the many challenges associated with the social changes that have lead to the spatial, ideological, and material shifts that are transforming the NYC landscape into "a new ontology of food."

Copies of author's previously published articles inserted. / Bibliography: leaves 217-232. / xvi, 232 leaves : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / A cross-sectional survey of a randomly selected population sample was carried out to determine the associations of social status, beliefs and attitudes with dietary intake (Adelaide, Brisbane, Perth) / Thesis (Ph.D.)--University of Adelaide, Dept. of Community Medicine, 1993

Copies of author's previously published articles inserted. / Bibliography: leaves 217-232. / xvi, 232 leaves : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / A cross-sectional survey of a randomly selected population sample was carried out to determine the associations of social status, beliefs and attitudes with dietary intake (Adelaide, Brisbane, Perth) / Thesis (Ph.D.)--University of Adelaide, Dept. of Community Medicine, 1993

Ma Fung-shan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 110-114). / Abstracts in English and Chinese. / Chapter CHAPTER 1: --- INTRODUCTION --- p.1 / The Research Problem --- p.2 / Scope of Study --- p.3 / What is Western Food? --- p.3 / Literature Review --- p.4 / Anthropology and Food --- p.4 / Globalization and Consumption --- p.7 / China and Global Consumerism --- p.10 / "Food, Globalization and Consumption: Eating Western Food in Guangzhou" --- p.12 / Methodology --- p.13 / My Position in the Restaurant --- p.73 / Participant Observation --- p.75 / Interviews --- p.77 / Significance of the Research --- p.18 / Structure of the Thesis --- p.19 / Chapter CHAPTER 2: --- "GUANGZHOU, WESTERN RESTAURANTS AND LONG ISLAND CAFE" --- p.21 / The City of Guangzhou --- p.22 / Historical Background --- p.22 / Economic Reforms after 1978 --- p.22 / Guangzhou and Hong Kong --- p.23 / Eating in Guangzhou --- p.25 / A Brief History of Western Food and Western restaurants in Guangzhou --- p.26 / Taai Pihng Gun (太平館) --- p.27 / The Appearance of Five-star Hotels --- p.28 / "The Appearance and Growth of Bars, Karaokes and Nightclubs in Late 1980's" --- p.30 / The Appearance of Western Chain Restaurants --- p.31 / From Taai Pihng Gun to Long Island Cafe : Implications from History --- p.32 / Western Food in relation to Other Kinds of Cuisine --- p.33 / Chinese Restaurants (酒家/酒樓/菜館) --- p.33 / Western Restaurants (西餐廳） --- p.36 / Specialized Restaurants (特色餐廳） --- p.39 / Brief History and Development of Long Island Cafe --- p.41 / Western Restaurant: a Business Decision --- p.42 / The First Three Years --- p.44 / The Critical Turn and Later Developments --- p.45 / Daily Management and Structure of Long Island Cafe --- p.47 / The Hierarchical Ladder of the Workers --- p.48 / Chapter CHAPTER 3: --- PRODUCTION OF WESTERN FOOD --- p.51 / Image of the Restaurant --- p.51 / A Westernized Name --- p.51 / Interior Decoration of the Branches --- p.52 / Mass Media --- p.52 / Food Served in the Restaurant --- p.55 / Evolution of Menu and Analysis of the Present Menu --- p.55 / Studying the Menus: Changes Throughout the Years --- p.56 / Coffee & Salad --- p.68 / Limitation in Food Development --- p.73 / Influences from Hong Kong --- p.75 / The Paradox of Authenticity --- p.77 / Invention and Localization --- p.79 / Chapter CHAPTER 4: --- CONSUMPTION OF WESTERN FOOD --- p.81 / Customer Characteristics --- p.81 / Target Customers --- p.81 / Frequent & Infrequent Customers --- p.82 / Customer Age Groups --- p.85 / Rituals of Eating --- p.87 / Eating Western Food： Different Meaning to Different Customers --- p.92 / A Western Food Ideal? --- p.92 / Differences between Frequent and Infrequent Customers --- p.93 / "same Restaurant, Different Expectations" --- p.94 / The Pursuit of Global / Western Ideas --- p.95 / Western Food: an Imagined Cuisine --- p.97 / Distinction： Middle-Class Identity and Consumption --- p.99 / Studying Class Structure in China --- p.99 / Who comprises the Middle-Class? --- p.99 / Middle-class Identity and Consumption --- p.102 / Chapter CHAPTER 5: --- CONCLUSION --- p.105 / REFERENCES --- p.110

Call number: LD2668 .T4 1985 V46 / Master of Science