Food Mobilities: Making World Cuisines

by Daniel E. Bender (Editor), Simone Cinotto (Editor)

Overview

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.

Product Details

ISBN-13:	9781487509026
Publisher:	University of Toronto Press
Publication date:	12/21/2023
Series:	Culinaria , #1
Pages:	352
Product dimensions:	6.00(w) x 9.00(h) x 1.00(d)
Age Range:	18 Years

About the Author

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.

Table of Contents

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 García

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

What People are Saying About This

Cindy Ott

“Food is impossible to study from any one perch alone. Cuisines, tastes, traditions, and innovations are all interrelated and shaped by a myriad of factors, including personal taste buds, access, economics, technologies, trade routes, environment, and, of course, culture and power. Food Mobilities is special for the ways that it focuses on food in action, which means people, nature, and ideas in action.”

Robert L. Nelson

“This excellent volume brings 'mobility studies' into food studies as a useful heuristic, something that further cements the emerging, interdisciplinary nature of the field. In many ways mobility tightens the extensive food links to migration, labour, and slavery studies. The state of the art footnotes are extremely useful and will help the book make an impact.”

Editorial Reviews

"Food is impossible to study from any one perch alone. Cuisines, tastes, traditions, and innovations are all interrelated and shaped by a myriad of factors, including personal taste buds, access, economics, technologies, trade routes, environment, and, of course, culture and power. Food Mobilities is special for the ways that it focuses on food in action, which means people, nature, and ideas in action."—Cindy Ott, Associate Professor of History and Material Culture, University of Delaware
"This excellent volume brings ‘mobility studies’ into food studies as a useful heuristic, something that further cements the emerging, interdisciplinary nature of the field. In many ways mobility tightens the extensive food links to migration, labour, and slavery studies. The state of the art footnotes are extremely useful and will help the book make an impact."—Robert L. Nelson, Head and Professor of History, University of Windsor

From the Publisher