Welcome to the Official
Food Across Borders
Website
About
Food Across Borders will make important conceptual and theoretical interventions that include and transcend consideration of the physical borders that connect, divide, and regulate food and food worker movements across North America. We seek to overcome generalizations about the ills of a globalized food system and the uncritical valorization of local producers to understand the history and possible futures for food production in a modern world.
Some believe protectionism and restrictions against the importation of certain foods will contribute to a healthier planet. We, on the other hand, have chosen to be cognizant of the role fermentation, the mixing of cuisines, and the movement of food and food producers has played in the creation of our complex food cultures.
Immigration
People who cross borders make our meals possible.
Trade
Agreements among nations define how and what we eat.
War
Military conquests and wartime necessities determines our food choices.
Bodies
Choosing what we eat is a boundary that everyone negotiates.
People
This book was made possible by support from the Clements Center for Southwest Studies at Southern Methodist University and Comparative Border Studies at Arizona State University.
Matt Garcia of Dartmouth College, Melanie DuPuis of Pace University, and Don Mitchell of Uppsala University in Sweden.
12 contributors at various stages of their careers from many places around the country and beyond
Gallery
Photos from our two symposia in Taos, New Mexico and Scottsdale, Arizona, and maps illustrating the geography of food and borders
Book preview
Access to the table of contents and the full introduction, written by Matt Garcia, Melanie DuPuis, and Don Mitchell
Food Across Borders
- Introduction, Melanie DuPuis, Matt Garcia & Don Mitchell
PART 1 – Preparing
- Afro-Latina/os’ Culinary Subjectivities: Rooting Ethnicities through Root Vegetables, Meredith E. Arbaca
- “Mexican Cookery that Belongs to the United States”: The Boundaries of Whiteness and Citizenship in New Mexican Kitchens, Katherine Massoth
- “Cooking Mexican” in the United States: Operational Processes and Negotiating the Sazón in Family-Owned and Small-Scale Mexican Restaurants in the United States, José Antonio Vásquez-Medina
PART 2 – Procuring
- “Chasing the Yum”: Food Procurement and Thai American Community Formation in an Era Before Free Trade, Tanachai Mark Padoongpatt
- Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico Borderlands, William Carleton
- Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence, Kelllen Backer
PART 3 – Provisioning
- Bittersweet: Food, Gender & the State in the U.S. & Canadian Wests During World War I, Mary Murphy
- The Place that Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty, Michael Wise
- Eating Far From Home: Latino/a Workers and Food Sovereignty in Rural Vermont, Teresa M. Mares, Naomi Walcott-MacCausland & Jessie Mazar
Part 4 – Producing
- Milking Networks for All They’re Worth: Precarious Migrant Life and the Process of Consent on New York Dairies, Kathleen Sexsmith
- Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers And a New Sense of Home in The United States, Laura-Anne Minkoff-Zern
- (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom, Marygold Walsh-Dilley
- Conclusion/Afterword, Melanie DuPuis, Matt Garcia & Don Mitchell
Well Organized
Print Ready
Easy to Read
Reviews
“Food is a great way to understand what borders do: the bodily, societal, cultural, and territorial transformations that occur as physical sustenance flows across, or stops at, a boundary.”
-Matt Garcia
Subscribe
Sign Up to Receive The Latest News & Updates From Food Across Borders
No SPAM Ever
Exclusive Offer
Get 40% Off THE FOOD ACROSS BORDERS BOOK
Limited Time Book Launch Offer
USE CODE: 02BH0L17