Food and farmers’ markets

Authors: Beer, S., Murphy, A. and Shepherd, R.

Pages: 111-141

ISBN: 9780415693585

DOI: 10.4324/9780203133859-16


Introduction: forward to the past? Historically consumers’ relationship with the production of food has varied in terms of distance from, and intimacy with, the actual processes and people that produce it. Food markets, selling farmers’ produce and home-processed goods, have been a regional presence for centuries, drawing visitors into villages, towns and cities (Wallgren, 2006). Food market spaces have often become a key part of the urban fabric, such as Covent Garden in London, now converted into tourist stores, bars and cafés. In their early twentieth-century incarnation, food markets tended to mix with craft and/or second-hand markets, or be dominated by retail and wholesale traders. This prompted the creation of more specialised and ‘authentic’ provider-driven food-only markets, now branded as ‘farmers’ markets’ in the United Kingdom and elsewhere. The first of these in the UK, in the closing years of the twentieth century, is credited to Bath, one of England’s top tourist place attractions (Kirwan, 2006).

Source: Scopus

Food and farmers' markets

Authors: Beer, S., Murphy, A.Y.M.T. and Shepherd, R.

Editors: McIntyre, C.

Publisher: Routledge

Place of Publication: London

ISBN: 9780415693585

Source: Manual

Preferred by: Sean Beer