Foodwork as Relationality: Labour and the Creation of Culinary Placemaking

This thesis explores the concept of culinary placemaking through the lens of Global Political Economy (GPE), focusing on how foodwork functions as a relational practice that shapes social, cultural, and economic spaces. It examines the relationships among food, labour, and place, emphasizing the ways in which workers transform culinary environments into meaningful places through their physical, emotional, and creative contributions. Drawing on existing literature, the research highlights how neoliberal policies have commodified food and labour, leading to increased precarity and alienation for food workers. Despite these challenges, culinary workers actively resist the pressures of globalization by fostering localized food systems, emphasizing cultural and social engagement, and envisioning alternative economic models such as cooperatives and farm-to-table initiatives. This thesis finds that culinary placemaking not only resists commodification but also offers opportunities for social cohesion, cultural expression, and economic resilience. Furthermore, the research touches upon the gendered dimensions of culinary labour, demonstrating how workers navigate power dynamics within professional kitchens and community food spaces. Future research directions include exploring the evolving role of consumers in culinary placemaking, addressing labour precarity through policy interventions, and investigating how Indigenous economies contribute to decolonial approaches to food sovereignty. By situating foodwork within the broader political and economic context, this thesis contributes to a deeper understanding of the transformative potential of culinary labour in fostering inclusive, sustainable, and culturally resonant food spaces.