@Book{1884496970,
editor="Bender, Daniel E.
and Cinotto, Simone",
title="Food mobilities: making world cuisines",
series="Culinaria Series v.1",
year="2024",
publisher="University of Toronto Press",
address="Toronto",
keywords="Food; Food habits; Food consumption; International cooking; Globalization; Aliments - {\'E}tudes de cas; Habitudes alimentaires - {\'E}tudes de cas; Aliments - Consommation - {\'E}tudes de cas; Cuisine internationale - {\'E}tudes de cas; Mondialisation - {\'E}tudes de cas; Case studies; {\'E}tudes de cas",
contents="Cover -- Half-Title Page -- Series Page -- Title Page -- Copyright Page -- Contents -- List of Illustrations -- Introduction: Mobility and the Making of World Cuisines -- Mobility and Its Discontents: Movements of Foods and Peoples from the Palaeolithic to the Present -- Part One: The Body and the Self -- 1 Mobility of Food and Ideas in Egypt: Between Sterilization and Inoculation -- 2 Let's Get Phygital: Food Representations on the Move -- 3 People-Plant Mobilities: Growing Bitter Melon and Bottle Gourd in Toronto -- Part Two: Infrastructures and Pathways",
abstract="``Food moves. Today, shoppers can load their shopping basket with spices from India, fruit from Honduras, and canned goods from Italy. Diners can decide between restaurants offering the cuisines of the world. Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. This collection of essays addresses the connections between the symbolic relations of mobility and systems of food politics, production, transformation, exchange, and consumption. The authors offer a range of fascinating case studies, including explorations of Italian foods in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world. The book demonstrates that mobility is not only a logistical question of moving people, animals, plants, and commodities but also one of knowledge production. In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.''--",
note="edited by Daniel E. Bender and Simone Cinotto",
note="Includes bibliographical references and index",
isbn="9781487539535",
url="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=3666328",
language="English"
}