Frederick Errington is Distinguished Professor of Anthropology at Trinity College, Hartford, Connecticut. Deborah Gewertz is G. Henry Whitcomb 1874 Professor of Anthropology at Amherst College. Tatsuro Fujikura is Professor at the Graduate School of Asian and African Area Studies at Kyoto University.

"Three anthropologists, intrigued by the presence of instant noodles everywhere from the wealthiest college campuses to the poorest cities of the developing world, decided to chronicle the food’s emergence in Japan, the United States, and Papua New Guinea. In their new book, The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century, Deborah Gewertz of Amherst College, Frederick Errington of Trinity College, and Tatsuro Fujikura at Kyoto University show just how much can depend on one affordable, portable, dehydrated food."

• List of Illustrations and Table Acknowledgments Introduction: Instant Noodles as Quotidian and Ubiquitous 1. The Taste of Something Good 2. Japanese Instant Noodles in the Market and on the Mind 3. What Instant Noodles Reflect and Affect in America 4. Instant Noodles for the Bottom of the Pyramid in Papua New Guinea 5. Making (and Unmaking?) a Big Food World Conclusion: Big Food for a Huge Population? Notes References Index

Frederick Errington is Distinguished Professor of Anthropology at Trinity College, Hartford, Connecticut. Deborah Gewertz is G. Henry Whitcomb 1874 Professor of Anthropology at Amherst College. Tatsuro Fujikura is Professor at the Graduate School of Asian and African Area Studies at Kyoto University.

"Three anthropologists, intrigued by the presence of instant noodles everywhere from the wealthiest college campuses to the poorest cities of the developing world, decided to chronicle the food’s emergence in Japan, the United States, and Papua New Guinea. In their new book, The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century, Deborah Gewertz of Amherst College, Frederick Errington of Trinity College, and Tatsuro Fujikura at Kyoto University show just how much can depend on one affordable, portable, dehydrated food."

• List of Illustrations and Table Acknowledgments Introduction: Instant Noodles as Quotidian and Ubiquitous 1. The Taste of Something Good 2. Japanese Instant Noodles in the Market and on the Mind 3. What Instant Noodles Reflect and Affect in America 4. Instant Noodles for the Bottom of the Pyramid in Papua New Guinea 5. Making (and Unmaking?) a Big Food World Conclusion: Big Food for a Huge Population? Notes References Index