Richard Wilk is chair of the anthropology department at Indiana University and past president of the Society for Economic Anthropology. He hwas conducted most of his fieldwork in Belize and the United States. His publications included:The Environment in Anthropology (with Nora Haenn, 2001 New York University Press);Economies and Cultures: Foundations of Economic Anthropology (1996 Westview Press). With Josiah Heyman, he is co-editor of the AltaMira Series in Globalization and the Environment.

Setting out to explore the range of food markets, Fast Food/Slow Food reveals global and corporate connections in the slow food movement and local and regional variations of the fast food industry. More than that, this collection looks at food in the middle, where Russian culinary tours meet Lao survival food in trendy American chefs' offerings, ancient Japanese fast foods enter Seven Eleven and transform it, and food of moderate pace is consumed in everyday spaces. Wilk and the contributors make accessible for the rest of us how economic anthropology pulls back a layer in our conversation about transnational food and foodways.

• Part 1 Part I: IntroductionChapter 2 Chapter 1: Food at Moderate SpeedsChapter 3 Chapter 2: From Wild Weeds to Artisanal CheesePart 4 Part II: Whole Food Economies: Breaking Down DichotomiesChapter 5 Chapter 3: Building Lives with Food: Production, Circulation, and Consumption of Food in YapChapter 6 Chapter 4: Food for the Malian Middle Class: An Invisible CuisineChapter 7 Chapter 5: Taco Bell, Maseca, and Slow Food: A Postmodern Apocalypse for Mexico's Peasant Cuisine?Chapter 8 Chapter 6: From Hunger Foods to Heritage Foods: Challenges to Food Localization in Lao PDRChapter 9 Chapter 7: Tasting the Worlds of Yesterday and Today: Culinary Tourism and Nostalgia Foods in Post-Soviet RussiaPart 10 Part III: The Contradictions of Industrial FoodChapter 11 Chapter 8: Kaiten-zushi and Konbini: Japanese Food Culture in the Age of Mechanical ReproductionChapter 12 Chapter 9: Rice Ball Rivalries: Japanese Convenience Stores and the Appetite of Late CapitalismChapter 13 Chapter 10: Global Tastes, Local Contexts: An Ethnographic Account of Fast Food Expansion in San Fernando City, the PhilippinesPart 14 Part IV: Transforming Markets and Reconnecting with ConsumersChapter 15 Chapter 11: From the Bottom-Up: The Global Expansion of Chinese Begetable Trade for New York City MarketsChapter 16 Chapter 12: The Role of Ideology in New Mexico's CSA (Community Supported Agriculture) Organizations: Conflicting Visions between Growers and MembersChapter 17 Chapter 13: Artisanal Cheese and Economies of Sentiment in New EnglandChapter 18 Chapter 14: Fast and Slow Food in the Fast Lane: Automobility and the Australian DietChapter 19 Chapter 15: 'Just Java': Roasting Fair Trade Coffee