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: Paperback / softback
Length: 352 pages
Publication date: 17 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. Spanning historical and contemporary contexts, this comprehensive anthology presents a captivating array of case studies, exploring the diverse tapestry of Italian food in colonial Ethiopia, the traditional Cornish pasties in Mexico, the vibrant migrant community gardeners in Toronto, and the global ubiquity of beer. Through its meticulous examination of the origins of the contemporary global food system and our contemporary culinary practices, Food Mobilities unveils the intricate web of local and global food circulation, encompassing a wide range of food ingredients, cooks, commodities, labor, and knowledge.

This multidisciplinary exploration delves into the complex interplay of factors that shape our food experiences, from the historical roots of culinary traditions to the contemporary challenges of food security and sustainability. By examining the movement of food across borders, cultures, and cuisines, Food Mobilities sheds light on the ways in which globalization has transformed the way we eat, cook, and perceive food. It challenges traditional notions of culinary nationalism and highlights the interconnectedness of food systems on a global scale.

One of the key insights of Food Mobilities is the recognition of the role that food plays in shaping social and cultural identities. It explores how food traditions, recipes, and consumption practices are intertwined with cultural values, beliefs, and practices, creating a rich tapestry of culinary heritage. The collection also highlights the ways in which food mobility and migration have contributed to the diversification and evolution of food cultures, as individuals and communities adapt to new environments and culinary traditions.

Another notable aspect of Food Mobilities is its focus on the local and global circulation of food, ingredients, cooks, commodities, labor, and knowledge. It examines the complex networks and relationships that underpin the food system, from the farmers who produce food to the chefs who transform it into culinary masterpieces, and the consumers who consume it. By exploring these interconnected flows, Food Mobilities sheds light on the power dynamics and inequalities that shape the food system, as well as the opportunities for innovation and collaboration in addressing food-related challenges.

In conclusion, Food Mobilities is a seminal work that offers a comprehensive and interdisciplinary perspective on food studies. By bringing together scholars from diverse fields, it provides a rich tapestry of case studies and insights that challenge our understanding of food and its role in shaping our world. Through its exploration of food provisioning, food cultures, and the global circulation of food, ingredients, cooks, commodities, labor, and knowledge, Food Mobilities contributes to our understanding of the complex and interconnected nature of the contemporary food system. It serves as a valuable resource for researchers, educators, policymakers, and anyone interested in exploring the rich and diverse world of food.

Weight: 550g
Dimension: 229 x 152 x 21 (mm)
ISBN-13: 9781487526498