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The Taco TruckHow Mexican Street Food Is Transforming the American City$
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Robert Lemon

Print publication date: 2019

Print ISBN-13: 9780252042454

Published to Illinois Scholarship Online: January 2020

DOI: 10.5622/illinois/9780252042454.001.0001

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PRINTED FROM ILLINOIS SCHOLARSHIP ONLINE (www.illinois.universitypressscholarship.com). (c) Copyright Illinois University Press, 2020. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in ISO for personal use.date: 30 November 2020

Making Sacramento Into an Edible City

Making Sacramento Into an Edible City

Chapter:
(p.57) Chapter 3 Making Sacramento Into an Edible City
Source:
The Taco Truck
Author(s):

Robert Lemon

Publisher:
University of Illinois Press
DOI:10.5622/illinois/9780252042454.003.0004

Chapter 3 investigates Sacramento, California, as a culinary contested landscape. As the city promotes its new urban marketing brand, “The Farm to Fork Capital of America,” to create a new vibrant sense of place, it does so by upgrading downtown to reinforce the farm-to-table concept. Through urban renewal, restaurateurs strive toward regulating food trucks out of the city. As a result, Mexican taco truck owners struggle to remain part of the cultural landscape. This chapter critically examines Sacramento’s marketing campaign--of incorporating agricultural processes into the city’s image--to explore the country-city relationship, as well as how class, culture, and cuisine influence a city’s architecture. It concludes by presenting the definition of gastronomic gentrification.

Keywords:   Sacramento, contested landscape, urban marketing brand, sense of place, farm-to-table, urban renewal, cultural landscape, country-city relationship, cuisine, architecture, gastronomic gentrification

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