Jürgen Martschukat is Professor of History at Erfurt University, GermanyBryant Simon is Professor of History at Temple University, USA

• AcknowledgmentsIntroduction: Food, Power and AgencyJürgen Martschukat, University of Erfurt, Germany, and Bryant Simon, Temple University, USASection One: National Characters1. The Power of Food: Immigrant German Restaurants in San Francisco and the Formation of Ethnic IdentitiesLeonard Schmieding, Georgetown University, USA2. Italian Cuisine in Japan and the Power of Networking among CooksRossella Ceccarini, Independent Anthropologist, Italy, and Keiichi Sawaguchi, Taisho University, JapanSection Two: Anthropological Situations3. Waiters, Writers, and Power: From Dining Room Commanders to the Emotional ProletariatChristoph Ribbat, Paderborn University, Germany4. The Geography of Silence: Food and Tragedy in Globalizing AmericaBryant Simon, Temple University, USASection Three: Health5. Making Food Matter: 'Scientific Eating' and the Struggle for Healthy SelvesNina Mackert, Erfurt University, Germany6. 'What Diet Can Do': Running and Eating Right in 1970s AmericaJürgen Martschukat, Erfurt University, Germany7. Being too Big — As 'Objectivation of Deviance' from the Societal OrderEva Barlösius, Leibniz University Hannover, Germany8. When the Grease Runs Through the Paper: On the Consumption of Ultragreasy BureksJernej Mlekuž, Slovenian Migration Institute, SloveniaNotes on ContributorsIndex

For those interested in exploring the connections between food and power relations, Food, Power and Agency offers an invigorating and rich account.

Jürgen Martschukat is Professor of History at Erfurt University, GermanyBryant Simon is Professor of History at Temple University, USA

• AcknowledgmentsIntroduction: Food, Power and AgencyJürgen Martschukat, University of Erfurt, Germany, and Bryant Simon, Temple University, USASection One: National Characters1. The Power of Food: Immigrant German Restaurants in San Francisco and the Formation of Ethnic IdentitiesLeonard Schmieding, Georgetown University, USA2. Italian Cuisine in Japan and the Power of Networking among CooksRossella Ceccarini, Independent Anthropologist, Italy, and Keiichi Sawaguchi, Taisho University, JapanSection Two: Anthropological Situations3. Waiters, Writers, and Power: From Dining Room Commanders to the Emotional ProletariatChristoph Ribbat, Paderborn University, Germany4. The Geography of Silence: Food and Tragedy in Globalizing AmericaBryant Simon, Temple University, USASection Three: Health5. Making Food Matter: 'Scientific Eating' and the Struggle for Healthy SelvesNina Mackert, Erfurt University, Germany6. 'What Diet Can Do': Running and Eating Right in 1970s AmericaJürgen Martschukat, Erfurt University, Germany7. Being too Big — As 'Objectivation of Deviance' from the Societal OrderEva Barlösius, Leibniz University Hannover, Germany8. When the Grease Runs Through the Paper: On the Consumption of Ultragreasy BureksJernej Mlekuž, Slovenian Migration Institute, SloveniaNotes on ContributorsIndex

For those interested in exploring the connections between food and power relations, Food, Power and Agency offers an invigorating and rich account.

Jürgen Martschukat is Professor of History at Erfurt University, GermanyBryant Simon is Professor of History at Temple University, USA

• AcknowledgmentsIntroduction: Food, Power and AgencyJürgen Martschukat, University of Erfurt, Germany, and Bryant Simon, Temple University, USASection One: National Characters1. The Power of Food: Immigrant German Restaurants in San Francisco and the Formation of Ethnic IdentitiesLeonard Schmieding, Georgetown University, USA2. Italian Cuisine in Japan and the Power of Networking among CooksRossella Ceccarini, Independent Anthropologist, Italy, and Keiichi Sawaguchi, Taisho University, JapanSection Two: Anthropological Situations3. Waiters, Writers, and Power: From Dining Room Commanders to the Emotional ProletariatChristoph Ribbat, Paderborn University, Germany4. The Geography of Silence: Food and Tragedy in Globalizing AmericaBryant Simon, Temple University, USASection Three: Health5. Making Food Matter: 'Scientific Eating' and the Struggle for Healthy SelvesNina Mackert, Erfurt University, Germany6. 'What Diet Can Do': Running and Eating Right in 1970s AmericaJürgen Martschukat, Erfurt University, Germany7. Being too Big — As 'Objectivation of Deviance' from the Societal OrderEva Barlösius, Leibniz University Hannover, Germany8. When the Grease Runs Through the Paper: On the Consumption of Ultragreasy BureksJernej Mlekuž, Slovenian Migration Institute, SloveniaNotes on ContributorsIndex

For those interested in exploring the connections between food and power relations, Food, Power and Agency offers an invigorating and rich account.