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 Pacé / 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. Dine -- 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.
Summary:
"Food moves. Today, shoppers can load their shopping basket with spices from India, fruit from Honduras, and canned goods from Italy. Diners can decide between restaurants offering the cuisines of the world. 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. This collection of essays addresses the connections between the symbolic relations of mobility and systems of food politics, production, transformation, exchange, and consumption. The authors offer a range of fascinating case studies, including explorations of Italian foods in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world. The book demonstrates that mobility is not only a logistical question of moving people, animals, plants, and commodities but also one of knowledge production. 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."-- Provided by publisher.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.