This book explores the intersection of food and foodways from
global and local perspectives. The collection contributes to
interdisciplinary debates about the role and movement of
commodities in the historical and contemporary world. The expert
contributions collectively address a fundamental tension in the
emerging scholarly terrain of food studies, namely theorizing the
relationship between foodstuff production and cuisine patterns.
They explore a wide variety of topics, including curry, bread,
sugar, coffee, milk, pulque, Virginia ham, fast-food, obesity, and
US ethnic restaurants. Local Foods Meet Global Foodways considers
movements in context, and, in doing so, complicates the notions
that food 'shapes' culture as it crosses borders or that culture
'adapts' foods to its neo-local or global contexts. By analysing
the dynamics of contact between mobile foods and/or people and the
specific cultures of consumption they provoke, these case studies
reveal the process whereby local foods become global or global
foods become local, to be a dynamic, co-creative development
jointly facilitated by humans and nature. This volume explores a
vast expanse of global regions, such as North and Central America,
Europe, China, East Asia and the Pacific, India, sub-Saharan
Africa, the Atlantic Ocean, and the USSR/Russia. It includes a
foreword by the eminent food scholar Carole Counihan, and an
afterword by noted theorist of cuisine Rachel Laudan, and will be
of great interest to students and researchers of history,
anthropology, geography, cultural studies and American studies.
This book is based on a special issue of Food and Foodways.
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