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Food Across Borders
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Edited by:
Matt Garcia
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With contributions by:
E. Melanie DuPuis
Language:
English
Published/Copyright:
2017
About this book
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.
Published in cooperation with the William P. Clements Center for Southwest Studies, Southern Methodist University.
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.
Published in cooperation with the William P. Clements Center for Southwest Studies, Southern Methodist University.
Author / Editor information
MATT GARCIA is a professor of Latin American, Latino and Caribbean studies, and history at Dartmouth College in Hanover, New Hampshire. 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.
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.
Reviews
"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"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
— Meant to be Eaten
"Essays on such topics as negotiating nostalgia in family-owned and small-scale Mexican restaurants in the United States."
— ChronicleTopics
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Frontmatter
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Contents
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Maps
ix -
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1. Food Across Borders: An Introduction
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2. Afro-Latina/ os’ Culinary Subjectivities: Rooting Ethnicities through Root Vegetables
24 -
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3. “Mexican Cookery That Belongs to the United States”: Evolving Boundaries of Whiteness in New Mexican Kitchens
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4. “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States
64 -
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5. “Chasing the Yum”: Food Procurement and Thai American Community Formation in an Era before Free Trade
79 -
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6. Crossing Chiles, Crossing Borders: Dr. Fabián García, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century U.S.-Mexico Borderlands
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7. Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence
121 -
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8. Bittersweet: Food, Gender and the State in the U.S. and Canadian Wests during World War I
140 -
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9. The Place That Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty
163 -
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10. Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont
181 -
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11. Milking Networks for All They’re Worth: Precarious Migrant Life and the Process of Consent on New York Dairies
201 -
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12. Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States
219 -
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13. (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom
236 -
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Acknowledgments
255 -
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Notes on Contributors
257 -
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Index
261
Publishing information
Pages and Images/Illustrations in book
eBook published on:
September 2, 2019
eBook ISBN:
9780813592008
Pages and Images/Illustrations in book
eBook ISBN:
9780813592008
Keywords for this book
food; borders; tacos; eating; cuisine; Mexico; Canada; territory; Mexican cuisine; american cuisine; american cooking; cooking; food; border; eating; eat; meal; American; cuisine; American cuisine; culture; Mexico; United States; cultural foods; ethnic foods; immigrant; boundaries; boundary; borders; diet; geopolitical; social; nourishment; nutrition; territory; belonging; culinary; kitchen; cooking; restaurants; American cooking; home cooking; family recipes; recipe; ethnic recipes; nationality; new foods; diverse diet
Audience(s) for this book
For universities and colleges of further and higher education
