Food Mobilities: Making World Cuisines(Culinaria)

Food Mobilities tells the fascinating story of how we cook, shop, and eat in today's global food system. 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.

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

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.

Review :
"An essential text for undergraduate and graduate courses on food history, transnationalism, and migration." --E. K. Jackson, Colorado Mesa University, CHOICE "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