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Food Across Borders / E. Melanie DuPuis, Don Mitchell, Matt Garcia.

Contributor(s): Material type: TextTextPublisher: New Brunswick, NJ : Rutgers University Press, [2017]Copyright date: ©2017Description: 1 online resource (290 p.) : 17 black and white photos, 4 mapsContent type:
Media type:
Carrier type:
ISBN:
  • 9780813591971
  • 9780813592008
Subject(s): DDC classification:
  • 394.12097
LOC classification:
  • GT2853.N7 F66 2017
Other classification:
  • online - DeGruyter
Online resources: Available additional physical forms:
  • Issued also in print.
Contents:
Frontmatter -- Contents -- Maps -- 1. Food Across Borders: An Introduction -- 2. Afro-Latina/ os' Culinary Subjectivities: Rooting Ethnicities through Root Vegetables -- 3. "Mexican Cookery That Belongs to the United States": Evolving Boundaries of Whiteness in New Mexican Kitchens -- 4. "Cooking Mexican": Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States -- 5. "Chasing the Yum": Food Procurement and Thai American Community Formation in an Era before Free Trade -- 6. Crossing Chiles, Crossing Borders: Dr. Fabián García, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century U.S.-Mexico Borderlands -- 7. Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence -- 8. Bittersweet: Food, Gender and the State in the U.S. and Canadian Wests during World War I -- 9. The Place That Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty -- 10. Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont -- 11. Milking Networks for All They're Worth: Precarious Migrant Life and the Process of Consent on New York Dairies -- 12. Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States -- 13. (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom -- Acknowledgments -- Notes on Contributors -- Index
Summary: 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.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780813592008

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

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

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.

Issued also in print.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 07. Jan 2021)

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