4. “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States

Chapters in this book

1. Frontmatter i
2. Contents vii
3. Maps ix
4. 1. Food Across Borders: An Introduction 1
5. 2. Afro-Latina/ os’ Culinary Subjectivities: Rooting Ethnicities through Root Vegetables 24
6. 3. “Mexican Cookery That Belongs to the United States”: Evolving Boundaries of Whiteness in New Mexican Kitchens 44
7. 4. “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States 64
8. 5. “Chasing the Yum”: Food Procurement and Thai American Community Formation in an Era before Free Trade 79
9. 6. Crossing Chiles, Crossing Borders: Dr. Fabián García, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century U.S.-Mexico Borderlands 105
10. 7. Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence 121
11. 8. Bittersweet: Food, Gender and the State in the U.S. and Canadian Wests during World War I 140
12. 9. The Place That Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty 163
13. 10. Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont 181
14. 11. Milking Networks for All They’re Worth: Precarious Migrant Life and the Process of Consent on New York Dairies 201
15. 12. Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States 219
16. 13. (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom 236
17. Acknowledgments 255
18. Notes on Contributors 257
19. Index 261