Cooking Cultures
Convergent Histories of Food and Feeling

Table of Contents

Introduction: culinary cultures and convergent histories Ishita Banerjee-Dube
Part I. Food, Pride, Power:
1. Trout still on the menu? Indigeneity and cuisine Duncan Brown
2. The hummus wars: local food, Guinness Records and the Palestinian-Israeli gastropolitics Nir Avieli
3. Rice, pork and power in the Vietnamese village Erica J. Peters
Part II. Cooking, Cuisine, Gender:
4. Mem and Cookie: the colonial kitchen in Malaysia and Singapore Cecilia Leong-Salobir
5. Modern menus: family, food, health and gender in colonial Bengal Ishita Banerjee-Dube
6. Sweetness, gender, and identity in Japanese culinary culture Jon D. Holtzman
Part III. Food, Identity, Personhood:
7. Local foods in contemporary China: the case of southwest Hubei Xu Wu
8. From the market to the kitchen and table: food and its many meanings in Dakar Maria Guadalupe Aguilar Escobedo
9. What is human?: Food taboo and anthropophagy in northwest Mozambique Arianna Huhn
Part IV. Food, Myth, Nostalgia:
10. Global mixed race and culinary cultures: interethnic exchanges of food and love at Addis Ababa Café Jean Duruz
11. The culinary myths of the Mexican nation Sarah Bakgeller.

Look Inside

• Index (153 KB)
• Table of Contents (111 KB)
• Front Matter (218 KB)
• Copyright Information Page (142 KB)
• Marketing Excerpt (184 KB)