Food Mobilities: Making World Cuisines

Introduction: Mobility and the Making of World Cuisines
Daniel E. Bender and Simone Cinotto

Mobility and Its Discontents: Historical Perspectives on Cities and Food Systems from the Paleolithic to the Present
Donna R. Gabaccia

Part One: The Body and the Self

1. Mobility of Food and Ideas in Egypt: Between Sterilization and Inoculation
Sara El-Sayed and Christy Spackman

2. Let’s Get Phygital: Food Representations on the Move
Signe Rousseau

3. People-Plant Mobilities: Growing Bitter Melon and Bottle Gourd in Toronto
Sarah Elton

Part Two: Infrastructures and Pathways

4. Gastrofascism in the Empire: Food in Italian East Africa, 1935–1941
Simone Cinotto

5. The Fastest Food in the World: Airplane Cuisine and the “Taste of Pace”
Elizabeth Zanoni

6. From Cloth Oil to Extra Virgin: Italian Olive Oil Before the Invention of the Mediterranean Diet
Carl Ipsen

7. Mobile and Immobile Histories of Tea
Jayeeta Sharma

Part Three: Mobilities and Immobilities

8. Street Food and Street Life in Immigrant Enclaves: A Case Study of the Jews of the United States
Hasia R. Diner

9. Rhythms of Mobility: How (Im)Mobility Shapes Rural Food Retail Practices in South Africa
Elizabeth Hull

10. Immobility: Threats to the Livelihoods of the Poor
Krishnendu Ray

Part Four: Biodiversity, Taste, and Nation

11. From Cornish Pasties to Mexican Pastes: Mobilities across Time and Space
Sandra C. Mendiola García

12. How the World Eats: Myra Waldo and the Around-the-World Cookbook
Daniel E. Bender

13. Hop Movements: The Global Invention of Craft Beer
Jeffrey M. Pilcher

14. Transnational Journeys and Biocultural Heritage: The Caribbean Food-Medicine Nexus
Ina Vandebroek

Coda: Food Mobilities in the Time of COVID-19

Locked Down: Writing about Food Mobility while Sheltering in Place
Daniel E. Bender and Simone Cinotto