Food Mobilities

Making World Cuisines

Av Daniel E. Bender, Simone Cinotto

309 kr

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Beskrivning

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. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world.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.

Produktinformation

Utgivningsdatum: 2023-11-17
Mått: 152 x 229 x 21 mm
Vikt: 550 g
Format: Häftad
Språk: Engelska
Serie: Culinaria
Antal sidor: 352
Förlag: University of Toronto Press
ISBN: 9781487526498

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Mer information

Daniel E. Bender is Canada Research Chair in Food and Culture, professor of food studies and history, and director of the Culinaria Research Centre at the University of Toronto. Simone Cinotto is an associate professor of modern history and director of the Master of Gastronomy: World Food Cultures and Mobility program at the University of Gastronomic Sciences in Pollenzo.

Recensioner i media

"An essential text for undergraduate and graduate courses on food history, transnationalism, and migration."

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