Food Mobilities: Making World Cuisines - Paperback
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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.
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.
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