Food Across Borders

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 Vázquez-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 Vázquez-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