Bloomsbury Handbook of Food and Material Cultures

Irina D. Mihalache is Associate Professor in the Faculty of Information at the University of Toronto, Canada. She is co-editor of Food and Museums (Bloomsbury, 2016).Elizabeth Zanoni is Associate Professor in the Department of History at Old Dominion University, USA. She is the author of Migrant Marketplaces: Food and Italians in North and South America (2018).

From gender to nation, bananas to dog bowls, tea sandwiches to packaged foods, and much, much more, Mihalache and Zanoni provide a nuanced look at our material lives through the lenses of food, environments, and representations. The volume celebrates the interdisciplinarity of two rich fields of study—material culture and food—and it champions how we look at our everyday lives through the plates, bowls, and cups we take for granted. The Bloomsbury Handbook of Food and Material Culture puts into conversation university classrooms, with private and professional kitchens and labs, scholars with visionaries to uncover how and why “food’s matter matters.” We are treated to a new set of thoughts and voices that take us into the complex world of food and human lives, challenging us to see and understand its complex intersections even as we relish and savor our food tastes, about which we seldom give a second thought.

• List of Illustrations List of ContributorsAcknowledgements1. Introduction: Food and Material CulturesIrina D. Mihalache, University of Toronto, Canada and Elizabeth Zanoni, Old Dominion University, USAPART I: FOOD2. My Mother’s Aebleskiver Pan, Lena Mortensen, University of Toronto Scarborough, Canada3. Shaping the Material: Turning the Food Studies Lens on Itself in Pursuit of ‘Better’ Food, Jonathan Deutsch, Drexel University, USA4. Slices and Fillings: The Material Culture of Sandwiches, Megan Elias, Boston University, USA5. While Supplies Lasts: The Materialism and Symbolism of Limited Edition Packaged Foods, Emily Truman, University of Calgary, Canada6. Creating and Re-creating a Dish: On Craftsmanship, Cooking, and Food as Material Culture, Susanne Højlund, Aarhus University, Denmark and Claudia Squarzon, Copenhagen University, Denmark PART II: ENVIRONMENTS7.“My life is on those Shelves…”: Ingesting Culinary Cultures in a Mediterranean Port CityJean Duruz, University of South Australia, Australia8. Materializing Cold: Refrigeration and Food Infrastructure in Argentina during the Twentieth Century, John Soluri, Carnegie Mellon University, USA9. Kitchens, Tools, Organization, and the Struggled of Everyday Home Cooks, Amy Trubek, University of Vermont, USA10. Teaching with Food, Daniel Bender, University of Toronto, Canada and Lisa Haushofer, University of Toronto, Canada 11. “When the Numbers Prosper, the People Suffer”: Robust Food Cultures, Tacit Knowledge and the Abstractions of Contemporary Neoliberal Culture, David Sutton, Southern Illinois University, USA and Leonidas Vournelis, Baruch College, USAPART III: REPRESENTATIONS12. In Conversation with Michelle Moon, Michelle Moon with Irina D. Mihalache, University of Toronto, Canada13. Exhibiting the Mediterranean Diet in a French museum: The Case of Le Grand Mezzé at the Mucem, Julie Deramond, Avignon University, France and Nolwenn Pianezza, Avignon University, France14. Who We Eat is What We Are: American Culinary History and Material Culture at Two Museums, Delores Phillips, James Madison University, USA15. Working Around the Recipe: Cookbooks and Culinary Ephemera in Special Collections,Elizabeth Ridolfo, University of Toronto, Canada16. Fun in the Produce Aisle: On the Marketing (and Materiality) of Unprocessed Foods to Children, Charlene Elliott, University of Calgary, CanadaCONCLUSIONS: In Conversation with Food Visionaries17. Tawnya Brant18. Ozoz Sokoh19. Vanessa Ling YuIndex