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Food Across Borders

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

17.10.2017

Abbildungen

17 black and white photos, 4 maps

Herausgeber

Matt Garcia + weitere

Verlag

Rutgers University Press

Seitenzahl

290

Maße (L/B/H)

23,1/16,1/2,1 cm

Gewicht

540 g

Sprache

Englisch

ISBN

978-0-8135-9197-1

Beschreibung

Rezension

"A 'Taco Truck on Every Corner'? Well organized and well written, Food Across Borders takes a broad inter-ethnic, transnational, and transhemispheric approach to its subject. The book is a welcome reminder and fresh interpretation of the central role that food plays in American politics and society at every level from production to consumption." - José M. Alamillo (author of Making Lemonade out of Lemons: Mexican American Labor and Leisure in a California Town) "This important volume reminds us that eating necessarily involves the movement of foodstuffs, meanings, and bodies across borders, both intimate and geopolitical, and that 'building a wall' is no solution." - Julie Guthman (author of Agrarian Dreams: The Paradox of Organic Farming in California) "Essays on such topics as negotiating nostalgia in family-owned and small-scale Mexican restaurants in the United States." (Chronicle) A Conversation with Food Across Borders editors Matt Garcia, E. Melanie DuPuis, and Don Mitchell (Meant to be Eaten)

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

17.10.2017

Abbildungen

17 black and white photos, 4 maps

Herausgeber

Verlag

Rutgers University Press

Seitenzahl

290

Maße (L/B/H)

23,1/16,1/2,1 cm

Gewicht

540 g

Sprache

Englisch

ISBN

978-0-8135-9197-1

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Food Across Borders
  • Contents
    List of Maps
    Acknowledgments
    Chapter 1: Food Across Borders: An Introduction
    E. Melanie Dupuis, Matt Garcia, and Don Mitchell
    Chapter 2: Afro-Latina/os' Culinary Subjectivities: Rooting Ethnicities through Root Vegetables
    Meredith E. Abarca
    Chapter 3: "Mexican Cookery that belongs to the United States": Evolving Boundaries of Whiteness in New Mexican Kitchens
    Katherine Massoth
    Chapter 4: "Cooking Mexican": Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States
    JosÉ Antonio VÁzquez-Medina
    Chapter 5: "Chasing the Yum": Food Procurement and Thai American Community Formation in an Era of Free Trade
    Tanachai Mark Padoongpatt
    Chapter 6: Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico Borderlands
    William Carleton
    Chapter 7: Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence
    Kellen Backer
    Chapter 8: Bittersweet: Food, Gender and the State in the US and Canadian Wests During World War I
    Mary Murphy
    Chapter 9: The Place that Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty
    Michael Wise
    Chapter 10: Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont
    Teresa M. Mares, Naomi Wolcott-MacCausland, and Jessie Mazar
    Chapter 11: Milking Networks for All They're Worth: Precarious Migrant Life and the Process of Consent on New York Dairies
    Kathleen Sexsmith
    Chapter 12: Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States
    Laura-Anne Minkoff-Zern
    Chapter 13: (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom
    Marygold Walsh-Dilley
    Notes on Contributors
    Index
    Contents
    List of Maps
    Acknowledgments
    Chapter 1: Food Across Borders: An Introduction
    E. Melanie Dupuis, Matt Garcia, and Don Mitchell
    Chapter 2: Afro-Latina/os' Culinary Subjectivities: Rooting Ethnicities through Root Vegetables
    Meredith E. Abarca
    Chapter 3: "Mexican Cookery that belongs to the United States": Evolving Boundaries of Whiteness in New Mexican Kitchens
    Katherine Massoth
    Chapter 4: "Cooking Mexican": Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States
    JosÉ Antonio VÁzquez-Medina
    Chapter 5: "Chasing the Yum": Food Procurement and Thai American Community Formation in an Era of Free Trade
    Tanachai Mark Padoongpatt
    Chapter 6: Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico Borderlands
    William Carleton
    Chapter 7: Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence
    Kellen Backer
    Chapter 8: Bittersweet: Food, Gender and the State in the US and Canadian Wests During World War I
    Mary Murphy
    Chapter 9: The Place that Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty
    Michael Wise
    Chapter 10: Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont
    Teresa M. Mares, Naomi Wolcott-MacCausland, and Jessie Mazar
    Chapter 11: Milking Networks for All They're Worth: Precarious Migrant Life and the Process of Consent on New York Dairies
    Kathleen Sexsmith
    Chapter 12: Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States
    Laura-Anne Minkoff-Zern
    Chapter 13: (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom
    Marygold Walsh-Dilley
    Notes on Contributors
    Index