Food Mobilities: Making World Cuisines

Food Mobilities is a collection of case studies that explore the origins of the contemporary global food system and how we cook and eat today, uncovering the local and global circulation of food, ingredients, cooks, commodities, labor, and knowledge.

Format: Hardback
Length: 352 pages
Publication date: 27 November 2023
Publisher: University of Toronto Press

Food Mobilities is a groundbreaking collection of multidisciplinary scholars from the rapidly evolving field of food studies, delving into the intricate dynamics of food provisioning and the diverse food cultures across the globe, both in historical and contemporary contexts. This comprehensive anthology presents a captivating array of fascinating case studies, encompassing a wide spectrum of culinary experiences. From the exploration of Italian food in colonial Ethiopia to the examination of traditional Cornish pasties in Mexico, from the narratives of migrant community gardeners in Toronto to the global tapestry of beer, Food Mobilities unravels the intricate origins of the contemporary global food system and sheds light on the intricate ways in which we cook and consume food today. Through its meticulous examination of the local and global circulation of food, ingredients, cooks, commodities, labor, and knowledge, this collection offers a profound insight into the complex web of connections that shape our foodscape. By bridging disciplines and fostering interdisciplinary dialogue, Food Mobilities contributes to a deeper understanding of the multifaceted nature of food and its profound impact on our lives, cultures, and the planet.

Weight: 660g
Dimension: 235 x 159 x 32 (mm)
ISBN-13: 9781487509026