Dr. Parham has a long term research interest in the urbanism of food from production, through distribution, retailing, consumption, waste and clean up. She has recently published her latest book, Food and Urbanism (Bloomsbury, 2015) and is shortly to publish recent research on Making Space for Food in Hatfield (UH Press, forthcoming).
Dr Parham has a chapter, "Shrinking Cities and Food: Placemaking for Sustainable Renewal, Reuse and Retrofit", in the newly published Future Directions for the European Shrinking City edited by William J.V. Neill and UH colleague, Dr Hans Schlappa. Out with Routledge (2016) the chapter explores food-centred retrofit possibilities taking Hatfield as a kind of urban laboratory for these design-based approaches. The chapter is based on work completed by Dr Parham and research fellow Ben McCabe whose excellent illustrations demonstrate some ways of building back in productive food spaces into a new town environment.
Food and Urbanism
Dr Parham has recently completed her book, Food and Urbanism: Towards the Convivial City and a Sustainable Future which came out with Bloomsbury in February 2015. The book focuses on the way that despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. Dr Parham argues that without considering design for food at all stages – from how it is grown, transported, and bought, to cooked, eaten and disposed of – it is impossible to create truly resilient and convivial urbanism.
Food and Urbanism is a companion to Dr Parham's earlier book, Market Place: Food Quarters, Design And Urban Renewal in London