Food moves. Today, shoppers can load their shopping basket with spices from India, fruit from Honduras, and canned goods from Italy. Diners can decide between restaurants offering the cuisines of the world. Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. This collection of essays addresses the connections between the symbolic relations of mobility and systems of food politics, production, transformation, exchange, and consumption. The authors offer a range of fascinating case studies, including explorations of Italian foods in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world. The book demonstrates that mobility is not only a logistical question of moving people, animals, plants, and commodities but also one of knowledge production. In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.

Winner of the 2013 New York Book Show Award in Scholarly/Professional Book Design From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California viticulture one of America's most distinctive and vibrant achievements, from boutique vineyards in the Sonoma hills to the massive industrial wineries of the Central Valley. But how did a small group of nineteenth-century immigrants plant the roots that flourished into a world-class industry? Was there something particularly "Italian" in their success? In this fresh, fascinating account of the ethnic origins of California wine, Simone Cinotto rewrites a century-old triumphalist story. He demonstrates that these Italian visionaries were not skilled winemakers transplanting an immemorial agricultural tradition, even if California did resemble the rolling Italian countryside of their native Piedmont. Instead, Cinotto argues that it was the wine-makers' access to "social capital," or the ethnic and familial ties that bound them to their rich wine-growing heritage, and not financial leverage or direct enological experience, that enabled them to develop such a successful and influential wine business. Focusing on some of the most important names in wine history-particularly Pietro Carlo Rossi, Secondo Guasti, and the Gallos-he chronicles a story driven by ambition and creativity but realized in a complicated tangle of immigrant entrepreneurship, class struggle, racial inequality, and a new world of consumer culture. Skillfully blending regional, social, and immigration history, Soft Soil, Black Grapes takes us on an original journey into the cultural construction of ethnic economies and markets, the social dynamics of American race, and the fully transnational history of American wine.

Winner of the 2013 New York Book Show Award in Scholarly/Professional Book Design From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California viticulture one of America's most distinctive and vibrant achievements, from boutique vineyards in the Sonoma hills to the massive industrial wineries of the Central Valley. But how did a small group of nineteenth-century immigrants plant the roots that flourished into a world-class industry? Was there something particularly "Italian" in their success? In this fresh, fascinating account of the ethnic origins of California wine, Simone Cinotto rewrites a century-old triumphalist story. He demonstrates that these Italian visionaries were not skilled winemakers transplanting an immemorial agricultural tradition, even if California did resemble the rolling Italian countryside of their native Piedmont. Instead, Cinotto argues that it was the wine-makers' access to "social capital," or the ethnic and familial ties that bound them to their rich wine-growing heritage, and not financial leverage or direct enological experience, that enabled them to develop such a successful and influential wine business. Focusing on some of the most important names in wine history-particularly Pietro Carlo Rossi, Secondo Guasti, and the Gallos-he chronicles a story driven by ambition and creativity but realized in a complicated tangle of immigrant entrepreneurship, class struggle, racial inequality, and a new world of consumer culture. Skillfully blending regional, social, and immigration history, Soft Soil, Black Grapes takes us on an original journey into the cultural construction of ethnic economies and markets, the social dynamics of American race, and the fully transnational history of American wine.

Food moves. Today, shoppers can load their shopping basket with spices from India, fruit from Honduras, and canned goods from Italy. Diners can decide between restaurants offering the cuisines of the world. Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. This collection of essays addresses the connections between the symbolic relations of mobility and systems of food politics, production, transformation, exchange, and consumption. The authors offer a range of fascinating case studies, including explorations of Italian foods in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world. The book demonstrates that mobility is not only a logistical question of moving people, animals, plants, and commodities but also one of knowledge production. In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.

Best Food Book of 2014 by The Atlantic Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the center of the lives of immigrants and their children. From generational conflicts resolved around the family table to a vibrant food-based economy of ethnic producers, importers, and restaurateurs, food was essential to the creation of an Italian American identity. Italian American foods offered not only sustenance but also powerful narratives of community and difference, tradition and innovation as immigrants made their way through a city divided by class conflict, ethnic hostility, and racialized inequalities. Drawing on a vast array of resources including fascinating, rarely explored primary documents and fresh approaches in the study of consumer culture, Cinotto argues that Italian immigrants created a distinctive culture of food as a symbolic response to the needs of immigrant life, from the struggle for personal and group identity to the pursuit of social and economic power. Adding a transnational dimension to the study of Italian American foodways, Cinotto recasts Italian American food culture as an American "invention" resonant with traces of tradition.

The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.

This second volume of New Italian Migrations to the United States explores the evolution of art and cultural expressions created by and about Italian immigrants and their descendants since 1945. The essays range from an Italian-language radio program that broadcast intimate messages from family members in Italy to the role of immigrant cookbook writers in crafting a fashionable Italian food culture. Other works look at how exoticized actresses like Sophia Loren and Pier Angeli helped shape a glamorous Italian style out of images of desperate postwar poverty; overlooked forms of brain drain; the connections between countries old and new in the works of Michigan self-taught artist Silvio Barile; and folk revival performer Alessandra Belloni's reinterpretation of tarantella dance and music for Italian American women. In the afterword, Anthony Julian Tamburri discusses the nomenclature ascribed to Italian American creative writers living in Italy and the United States. Contributors: John Allan Cicala, Simone Cinotto, Teresa Fiore, Incoronata (Nadia) Inserra, Laura E. Ruberto, Joseph Sciorra, and Anthony Julian Tamburri.

The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.

This second volume of New Italian Migrations to the United States explores the evolution of art and cultural expressions created by and about Italian immigrants and their descendants since 1945. The essays range from an Italian-language radio program that broadcast intimate messages from family members in Italy to the role of immigrant cookbook writers in crafting a fashionable Italian food culture. Other works look at how exoticized actresses like Sophia Loren and Pier Angeli helped shape a glamorous Italian style out of images of desperate postwar poverty; overlooked forms of brain drain; the connections between countries old and new in the works of Michigan self-taught artist Silvio Barile; and folk revival performer Alessandra Belloni's reinterpretation of tarantella dance and music for Italian American women. In the afterword, Anthony Julian Tamburri discusses the nomenclature ascribed to Italian American creative writers living in Italy and the United States. Contributors: John Allan Cicala, Simone Cinotto, Teresa Fiore, Incoronata (Nadia) Inserra, Laura E. Ruberto, Joseph Sciorra, and Anthony Julian Tamburri.