Prepared foods for sale in streets squares or markets are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food illustrating its immense cultural diversity and economic significance both in developing and developed countries. Key issues addressed include: policy regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta Philadelphia Portland Toronto Vancouver) Central and South America (Bogota Buenos Aires La Paz Lima Mexico City Montevideo Santiago Salvador da Bahia) Asia (Bangkok Dhaka Penang) Africa (Accra Abidjan Bamako Freetown Mozambique) and Europe (Amsterdam). . Language: English