Nomadic Food

Isabelle Bianquis is Professor of Anthropology at the University of Tours and in the Research team Citeres (UMR 7324). She studies the social and ritual life of the nomads of Mongolia and currently heads a research program on food mutations of the northern peoples in collaboration with the North-Eastern Federal University of Yakutsk (Russia). Jean-Pierre Williot is Professor of Contemporary History at Sorbonne University, Paris. He is author or co-author of twenty books about various topics (history of gas industry, history of railways, food history). His main research interests history of consumption and innovation.

This eclectic collection of essays treats nomadism and mobile populations around the globe, ranging across Senegal, Italy, Mongolia, Israel, Australia, Corsica, and Russian Siberia; one chapter even explores the ways NASA missions functioned as laboratories for nutrition in long-range space exploration. Thematically and topically interesting, the chapters link specific nomadic practices to food cultures within the context of globalization and late modernity. This collection takes a very wide view of what can be counted as nomadism: transnational, tourist, and migratory mobility are all covered under the same umbrella term. . . this has the advantage of pointing out certain similarities between different forms as they exist, have existed, or can be imagined to exist. . . these chapters will likely be useful in anthropology, migration, food studies, and food security courses; in classes covering specific populations and/or geographic areas; and those covering the forms of mobility mentioned above. Summing Up: Recommended. Lower-division undergraduates through graduate students; professionals.

• 1 From Noun (the Food of the Nomads) to Adjective (Nomadic Eating) Isabelle Bianquis2 Mongolian Nomadic Herders are Sedentary EatersSandrine Ruhlmann3 McDonald’s in the Desert: Bedouins, Fast-Food, and Modernity in Southern Israel Nir Avieli4 Nomadism in the Food Culture of the Yakuts and the Indigenous Peoples of YakutiaIzabella Borisova and Antonina Vinokurova5 Circulating Food Practices and Food Representations on Senegalese Inhabitants of Bordeaux and Dakar Chantal Crenn6 Space-Food: Food in Mobile Technological Environments of Late High-Modernity Alwin Cubasch7 Eating on Corsica’s GR Footpaths and Trails: Choosing between Hi-tech and Tradition Philippe Pesteil8 Italian-Sounding: A World Carrier of a Traveling Cuisine Giovanni Ceccarelli and Stefano Magagnoli9 Imagining Culinary Nomadism: Food Exchanges Shaped by Global Mixed Race, Diasporic Belongings, and Cosmopolitan SensibilitesJean Duruz10 The Traveling Priest: Food for the Spirit and Food for the BodyLuciano Maffi11 Conclusion: From Anthropology to History Jean-Pierre WilliotNotes Index About the Editors and Contributors