Food Mobilities
Making World Cuisines
Published on 27. November 2023
Book
Hardback
352 pages
978-1-4875-0902-6 (ISBN)
Description
Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world.
In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.
In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.
More details
Series
Language
English
Place of publication
Toronto
Canada
Target group
College/higher education
Professional and scholarly
Product notice
sewn/stitched
Cloth over boards
Illustrations
28 b&w illustrations
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 24 mm
Weight
717 gr
ISBN-13
978-1-4875-0902-6 (9781487509026)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Daniel E. Bender is Canada Research Chair in Food and Culture, professor of food studies and history, and director of the Culinaria Research Centre at the University of Toronto.
Simone Cinotto is an associate professor of modern history and director of the Master of Gastronomy: World Food Cultures and Mobility program at the University of Gastronomic Sciences in Pollenzo.
Simone Cinotto is an associate professor of modern history and director of the Master of Gastronomy: World Food Cultures and Mobility program at the University of Gastronomic Sciences in Pollenzo.
Content
Introduction: Mobility and the Making of World Cuisines
Daniel E. Bender and Simone Cinotto
Mobility and Its Discontents: Historical Perspectives on Cities and Food Systems from the Paleolithic to the Present
Donna R. Gabaccia
Part One: The Body and the Self
1. Mobility of Food and Ideas in Egypt: Between Sterilization and Inoculation
Sara El-Sayed and Christy Spackman
2. Let's Get Phygital: Food Representations on the Move
Signe Rousseau
3. People-Plant Mobilities: Growing Bitter Melon and Bottle Gourd in Toronto
Sarah Elton
Part Two: Infrastructures and Pathways
4. Gastrofascism in the Empire: Food in Italian East Africa, 1935-1941
Simone Cinotto
5. The Fastest Food in the World: Airplane Cuisine and the "Taste of Pace"
Elizabeth Zanoni
6. From Cloth Oil to Extra Virgin: Italian Olive Oil Before the Invention of the Mediterranean Diet
Carl Ipsen
7. Mobile and Immobile Histories of Tea
Jayeeta Sharma
Part Three: Mobilities and Immobilities
8. Street Food and Street Life in Immigrant Enclaves: A Case Study of the Jews of the United States
Hasia R. Diner
9. Rhythms of Mobility: How (Im)Mobility Shapes Rural Food Retail Practices in South Africa
Elizabeth Hull
10. Immobility: Threats to the Livelihoods of the Poor
Krishnendu Ray
Part Four: Biodiversity, Taste, and Nation
11. From Cornish Pasties to Mexican Pastes: Mobilities across Time and Space
Sandra C. Mendiola Garcia
12. How the World Eats: Myra Waldo and the Around-the-World Cookbook
Daniel E. Bender
13. Hop Movements: The Global Invention of Craft Beer
Jeffrey M. Pilcher
14. Transnational Journeys and Biocultural Heritage: The Caribbean Food-Medicine Nexus
Ina Vandebroek
Coda: Food Mobilities in the Time of COVID-19
Locked Down: Writing about Food Mobility while Sheltering in Place
Daniel E. Bender and Simone Cinotto
Daniel E. Bender and Simone Cinotto
Mobility and Its Discontents: Historical Perspectives on Cities and Food Systems from the Paleolithic to the Present
Donna R. Gabaccia
Part One: The Body and the Self
1. Mobility of Food and Ideas in Egypt: Between Sterilization and Inoculation
Sara El-Sayed and Christy Spackman
2. Let's Get Phygital: Food Representations on the Move
Signe Rousseau
3. People-Plant Mobilities: Growing Bitter Melon and Bottle Gourd in Toronto
Sarah Elton
Part Two: Infrastructures and Pathways
4. Gastrofascism in the Empire: Food in Italian East Africa, 1935-1941
Simone Cinotto
5. The Fastest Food in the World: Airplane Cuisine and the "Taste of Pace"
Elizabeth Zanoni
6. From Cloth Oil to Extra Virgin: Italian Olive Oil Before the Invention of the Mediterranean Diet
Carl Ipsen
7. Mobile and Immobile Histories of Tea
Jayeeta Sharma
Part Three: Mobilities and Immobilities
8. Street Food and Street Life in Immigrant Enclaves: A Case Study of the Jews of the United States
Hasia R. Diner
9. Rhythms of Mobility: How (Im)Mobility Shapes Rural Food Retail Practices in South Africa
Elizabeth Hull
10. Immobility: Threats to the Livelihoods of the Poor
Krishnendu Ray
Part Four: Biodiversity, Taste, and Nation
11. From Cornish Pasties to Mexican Pastes: Mobilities across Time and Space
Sandra C. Mendiola Garcia
12. How the World Eats: Myra Waldo and the Around-the-World Cookbook
Daniel E. Bender
13. Hop Movements: The Global Invention of Craft Beer
Jeffrey M. Pilcher
14. Transnational Journeys and Biocultural Heritage: The Caribbean Food-Medicine Nexus
Ina Vandebroek
Coda: Food Mobilities in the Time of COVID-19
Locked Down: Writing about Food Mobility while Sheltering in Place
Daniel E. Bender and Simone Cinotto