Food Mobilities tells the fascinating story of how we cook, shop, and eat in today’s global food system.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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
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
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