Skip to main content Skip to search Skip to search

Cooking History

Food Mobilities

Making World Cuisines

edited by Daniel E. Bender & Simone Cinotto

Publisher
University of Toronto Press
Initial publish date
Nov 2023
Category
History, Cultural, Social History, Agriculture & Food
  • Paperback / softback

    ISBN
    9781487526498
    Publish Date
    Nov 2023
    List Price
    $24.95
  • Hardback

    ISBN
    9781487509026
    Publish Date
    Nov 2023
    List Price
    $80.00
  • eBook

    ISBN
    9781487539542
    Publish Date
    Nov 2023
    List Price
    $24.95

Add it to your shelf

Where to buy it

Description

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. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world.

 

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.

About the authors

Daniel E. Bender is Canada Research Chair in Food and Culture, professor of food studies and history, and director of the Culinaria Research Centre at the University of Toronto.

Daniel E. Bender's profile page

Simone Cinotto is an associate professor of modern history and director of the Master of Gastronomy: World Food Cultures and Mobility program at the University of Gastronomic Sciences in Pollenzo.

Simone Cinotto's profile page

Other titles by