Food Across Borders

MATT GARCIA is a professor of Latin American, Latino and Caribbean studies, and history at Dartmouth College in Hanover, New Hampshire. He is the author of From the Jaws of Victory:  The Triumph and Tragedy of Cesar Chavez and the Farm Worker Movement.  E. MELANIE DuPUIS is a professor and chair of environmental studies and science at Pace University, New York, and Professor Emerita at the University of California, Santa Cruz. She is the author or editor of numerous books including, Dangerous Digestion: The Politics of American Dietary Advice.  DON MITCHELL is a professor of cultural geography at Uppsala University in Sweden, and is a Distinguished Professor Emeritus at Syracuse University in New York. He is the author or editor of numerous books including, of They Saved the Crops: Labor, Landscape and the Struggle of Industrial Farming in Bracero-Era California.

"A 'Taco Truck on Every Corner'? Well organized and well written, Food Across Borders takes a broad inter-ethnic, transnational, and transhemispheric approach to its subject. The book is a welcome reminder and fresh interpretation of the central role that food plays in American politics and society at every level from production to consumption." - José M. Alamillo (author of Making Lemonade out of Lemons: Mexican American Labor and Leisure in a California Town) "This important volume reminds us that eating necessarily involves the movement of foodstuffs, meanings, and bodies across borders, both intimate and geopolitical, and that 'building a wall' is no solution." - Julie Guthman (author of Agrarian Dreams: The Paradox of Organic Farming in California) "Essays on such topics as negotiating nostalgia in family-owned and small-scale Mexican restaurants in the United States." (Chronicle) A Conversation with Food Across Borders editors Matt Garcia, E. Melanie DuPuis, and Don Mitchell (Meant to be Eaten)

• ContentsList of MapsAcknowledgmentsChapter 1: Food Across Borders: An IntroductionE. Melanie Dupuis, Matt Garcia, and Don MitchellChapter 2: Afro-Latina/os’ Culinary Subjectivities: Rooting Ethnicities through Root VegetablesMeredith E. AbarcaChapter 3: “Mexican Cookery that belongs to the United States”: Evolving Boundaries of Whiteness in New Mexican KitchensKatherine MassothChapter 4: “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United StatesJosÉ Antonio VÁzquez-MedinaChapter 5: “Chasing the Yum”: Food Procurement and Thai American Community Formation in an Era of Free TradeTanachai Mark PadoongpattChapter 6: Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico BorderlandsWilliam CarletonChapter 7: Constructing Borderless Foods: The Quartermaster Corps and World War II Army SubsistenceKellen BackerChapter 8: Bittersweet: Food, Gender and the State in the US and Canadian Wests During World War IMary MurphyChapter 9: The Place that Feeds You: Allotment and the Struggle for Blackfeet Food SovereigntyMichael WiseChapter 10: Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural VermontTeresa M. Mares, Naomi Wolcott-MacCausland, and Jessie MazarChapter 11: Milking Networks for All They’re Worth: Precarious Migrant Life and the Process of Consent on New York DairiesKathleen SexsmithChapter 12: Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United StatesLaura-Anne Minkoff-ZernChapter 13: (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa BoomMarygold Walsh-DilleyNotes on ContributorsIndexContentsList of MapsAcknowledgmentsChapter 1: Food Across Borders: An IntroductionE. Melanie Dupuis, Matt Garcia, and Don MitchellChapter 2: Afro-Latina/os’ Culinary Subjectivities: Rooting Ethnicities through Root VegetablesMeredith E. AbarcaChapter 3: “Mexican Cookery that belongs to the United States”: Evolving Boundaries of Whiteness in New Mexican KitchensKatherine MassothChapter 4: “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United StatesJosÉ Antonio VÁzquez-MedinaChapter 5: “Chasing the Yum”: Food Procurement and Thai American Community Formation in an Era of Free TradeTanachai Mark PadoongpattChapter 6: Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico BorderlandsWilliam CarletonChapter 7: Constructing Borderless Foods: The Quartermaster Corps and World War II Army SubsistenceKellen BackerChapter 8: Bittersweet: Food, Gender and the State in the US and Canadian Wests During World War IMary MurphyChapter 9: The Place that Feeds You: Allotment and the Struggle for Blackfeet Food SovereigntyMichael WiseChapter 10: Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural VermontTeresa M. Mares, Naomi Wolcott-MacCausland, and Jessie MazarChapter 11: Milking Networks for All They’re Worth: Precarious Migrant Life and the Process of Consent on New York DairiesKathleen SexsmithChapter 12: Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United StatesLaura-Anne Minkoff-ZernChapter 13: (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa BoomMarygold Walsh-DilleyNotes on ContributorsIndex