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

• Superior document: Title is part of eBook package: De Gruyter RUP eBook-Package 2017
• MitwirkendeR: Abarca, Meredith E.,; Backer, Kellen ,; Carleton, William,; DuPuis, E. Melanie,; Garcia, Matt,; Mares, Teresa M.,; Massoth, Katherine,; Mazar, Jessie,; Minkoff-Zern, Laura-Anne,; Mitchell, Don,; Murphy, Mary,; Padoongpatt, Tanachai Mark,; Sexsmith, Kathleen,; Vázquez-Medina, José Antonio,; Walsh-Dilley, Marygold,; Wise, Michael,; Wolcott-MacCausland, Naomi,
• TeilnehmendeR: Arbaca, Meredith E.; Backer, Kellen; Carleton, William; DuPuis, E. Melanie; Garcia, Matt; Mares, Teresa M.; Massoth, Katherine; Mazar, Jessie; Minkoff-Zern, Laura-Anne; Mitchell, Don; Murphy, Mary; Padoongpatt, Tanachai Mark; Sexsmith, Kathleen; Vásquez-Medina, José Antonio; Walsh-Dilley, Marygold; Wise, Michael; Wolcott-MacCausland, Naomi
• HerausgeberIn: DuPuis, E. Melanie,; Garcia, Matt,; Mitchell, Don,
• Place / Publishing House: New Brunswick, NJ : : Rutgers University Press, , [2017]; ©2017
• Year of Publication: 2017
• Language: English
• Physical Description: 1 online resource (290 p.) :; 17 black and white photos, 4 maps

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.

Table of 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