Food Across Borders

Published by Rutgers University Press 2017

Food Across Borders

Edited by: Matt Garcia , E. Melanie DuPuis and Don Mitchell
With contributions by: E. Melanie DuPuis , Matt Garcia , Don Mitchell , Meredith E. Arbaca , Katherine Massoth , José Antonio Vásquez-Medina , Tanachai Mark Padoongpatt , William Carleton , Kellen Backer , Mary Murphy , Michael Wise , Teresa M. Mares , Naomi Wolcott-MacCausland , Jessie Mazar , Kathleen Sexsmith , Laura-Anne Minkoff-Zern and Marygold Walsh-Dilley

https://doi.org/10.36019/9780813592008

Overview
Contents

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.

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.

Reviews

"Essays on such topics as negotiating nostalgia in family-owned and small-scale Mexican restaurants in the United States."

— Chronicle

"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

"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 Conversation with Food Across Borders editors Matt Garcia, E. Melanie DuPuis, and Don Mitchell

— Meant to be Eaten

Topics

Frontmatter Publicly Available Download PDF	i
Contents Publicly Available Download PDF	vii
Maps Publicly Available Download PDF	ix
1. Food Across Borders: An Introduction E. Melanie DuPuis, Matt Garcia and Don Mitchell Requires Authentication Unlicensed Licensed Download PDF	1
2. Afro-Latina/ os’ Culinary Subjectivities: Rooting Ethnicities through Root Vegetables Meredith E. Abarca Requires Authentication Unlicensed Licensed Download PDF	24
3. “Mexican Cookery That Belongs to the United States”: Evolving Boundaries of Whiteness in New Mexican Kitchens Katherine Massoth Requires Authentication Unlicensed Licensed Download PDF	44
4. “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States José Antonio Vázquez-Medina Requires Authentication Unlicensed Licensed Download PDF	64
5. “Chasing the Yum”: Food Procurement and Thai American Community Formation in an Era before Free Trade Tanachai Mark Padoongpatt Requires Authentication Unlicensed Licensed Download PDF	79
6. Crossing Chiles, Crossing Borders: Dr. Fabián García, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century U.S.-Mexico Borderlands William Carleton Requires Authentication Unlicensed Licensed Download PDF	105
7. Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence Kellen Backer Requires Authentication Unlicensed Licensed Download PDF	121
8. Bittersweet: Food, Gender and the State in the U.S. and Canadian Wests during World War I Mary Murphy Requires Authentication Unlicensed Licensed Download PDF	140
9. The Place That Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty Michael Wise Requires Authentication Unlicensed Licensed Download PDF	163
10. Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont Teresa M. Mares, Naomi Wolcott-MacCausland and Jessie Mazar Requires Authentication Unlicensed Licensed Download PDF	181
11. Milking Networks for All They’re Worth: Precarious Migrant Life and the Process of Consent on New York Dairies Kathleen Sexsmith Requires Authentication Unlicensed Licensed Download PDF	201
12. Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States Laura-Anne Minkoff-Zern Requires Authentication Unlicensed Licensed Download PDF	219
13. (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom Marygold Walsh-Dilley Requires Authentication Unlicensed Licensed Download PDF	236
Acknowledgments Requires Authentication Unlicensed Licensed Download PDF	255
Notes on Contributors Requires Authentication Unlicensed Licensed Download PDF	257
Index Requires Authentication Unlicensed Licensed Download PDF	261

Language: English
Publisher: Rutgers University Press
Audience: College/higher education;
Pages
- Main content: 290
Illustrations
- Other: 17 black and white photos, 4 maps
Keywords: 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

eBook

Published: October 17, 2017
ISBN: 9780813592008