“Nothing says gentrification like being able to order a cortado”

Alison Hope Alkon, Yuki Kato, and Joshua Sbicca are the co-editors of A Recipe for Gentrification: Food, Power, Resistance in City (NYU Press, 2020). This important new book outlines ways that food gentrification closely intertwined North American cities—not just New York or Vancouver, British Columbia, but smaller, less obvious places like Portland, Oregon; Oklahoma City, Oklahoma; Durham, Carolina. Gentrification makes clear processes both complex contradictory, combining delicious foods with deep feelings discomfort as vulnerable communities become even more due to rising rents urban displacement. opportunities restaurateurs diners do not necessarily translate into fair wages, shared profits, dignified living conditions residents. research gives us tools critically appraise how changing foodscapes can engender displacement also resistance.Two scholars fans this book, Josée Johnston Michael Chrobok, were delighted have chance sit down talk (AA), (YK), (JS) about their volume—as well broader thoughts on gentrification, including beyond context. The interview has been lightly edited clarity length.