Food Across Borders

Erscheinungsjahr 2017
ISBN: 978-0-8135-9196-4
Verlag: Rutgers University Press

Buch, Englisch, 282 Seiten, Paperback, Format (B × H): 156 mm x 211 mm, Gewicht: 404 g

The act of eating defines and redefines borders. What constitutes “American” in our cuisine has always depended on a liberal crossing of borders, from “the line in the sand” that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds between “our” food and “their” food. Immigrant workers have introduced new cuisines and ways of cooking that force the nation to question the boundaries between “us” and “them.”  

The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging.

Autoren/Hrsg.

Garcia, Matt

Dupuis, E Melanie

Mitchell, Don

Inhaltsverzeichnis

- 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

Über Autor(innen)

Matt Garcia is a professor of Latin American, Latino, & Caribbean studies and history, Dartmouth College. He is the author of From the Jaws of Victory: The Triumph and Tragedy of Cesar Chavez and the Farm Worker Movement.  

E. Melanie DuPuis is a professor and chair of environmental studies and science at Pace University, New York, and Professor Emerita at the University of California, Santa Cruz. She is the author or editor of numerous books including, Dangerous Digestion: The Politics of American Dietary Advice.  

Don Mitchell is a professor of cultural geography at Uppsala University in Sweden, and is a Distinguished Professor Emeritus at Syracuse University in New York. He is the author or editor of numerous books including, of They Saved the Crops: Labor, Landscape and the Struggle of Industrial Farming in Bracero-Era California.