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    Food Across Borders

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

    9780813591971

    Hardback, published 17 October 2017

    290 pages, 17 black and white photos, 4 maps
    22.9 x 15.2 x 2.3 cm, 0.54 kg

    "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)
    "Essays on such topics as negotiating nostalgia in family-owned and small-scale Mexican restaurants in the United States."
    (Chronicle) (Meant to be Eaten)

    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.
     

    Contents
    List of Maps
    Acknowledgments
    Chapter 1: Food Across Borders: An Introduction
    E. Melanie Dupuis, Matt Garcia, and Don Mitchell
    Chapter 2: Afro-Latina/os’
    Culinary Subjectivities: Rooting Ethnicities through Root Vegetables
    Meredith E. Abarca
    Chapter 3: “
    Mexican Cookery that belongs to the United States”
    : Evolving Boundaries of Whiteness in New Mexican Kitchens
    Katherine Massoth
    Chapter 4: “
    Cooking Mexican”
    : Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States
    JosÉ
    Antonio VÁ
    zquez-Medina
    Chapter 5: “
    Chasing the Yum”
    : Food Procurement and Thai American Community Formation in an Era of Free Trade
    Tanachai Mark Padoongpatt
    Chapter 6: Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico Borderlands
    William Carleton
    Chapter 7: Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence
    Kellen Backer
    Chapter 8: Bittersweet: Food, Gender and the State in the US and Canadian Wests During World War I
    Mary Murphy
    Chapter 9: The Place that Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty
    Michael Wise
    Chapter 10: Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont
    Teresa M. Mares, Naomi Wolcott-MacCausland, and Jessie Mazar
    Chapter 11: Milking Networks for All They’
    re Worth: Precarious Migrant Life and the Process of Consent on New York Dairies
    Kathleen Sexsmith
    Chapter 12: Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States
    Laura-Anne Minkoff-Zern
    Chapter 13: (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom
    Marygold Walsh-Dilley
    Notes on Contributors
    Index
    Contents
    List of Maps
    Acknowledgments
    Chapter 1: Food Across Borders: An Introduction
    E. Melanie Dupuis, Matt Garcia, and Don Mitchell
    Chapter 2: Afro-Latina/os’
    Culinary Subjectivities: Rooting Ethnicities through Root Vegetables
    Meredith E. Abarca
    Chapter 3: “
    Mexican Cookery that belongs to the United States”
    : Evolving Boundaries of Whiteness in New Mexican Kitchens
    Katherine Massoth
    Chapter 4: “
    Cooking Mexican”
    : Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States
    JosÉ
    Antonio VÁ
    zquez-Medina
    Chapter 5: “
    Chasing the Yum”
    : Food Procurement and Thai American Community Formation in an Era of Free Trade
    Tanachai Mark Padoongpatt
    Chapter 6: Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico Borderlands
    William Carleton
    Chapter 7: Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence
    Kellen Backer
    Chapter 8: Bittersweet: Food, Gender and the State in the US and Canadian Wests During World War I
    Mary Murphy
    Chapter 9: The Place that Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty
    Michael Wise
    Chapter 10: Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont
    Teresa M. Mares, Naomi Wolcott-MacCausland, and Jessie Mazar
    Chapter 11: Milking Networks for All They’
    re Worth: Precarious Migrant Life and the Process of Consent on New York Dairies
    Kathleen Sexsmith
    Chapter 12: Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States
    Laura-Anne Minkoff-Zern
    Chapter 13: (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom
    Marygold Walsh-Dilley
    Notes on Contributors
    Index


     
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