Introduction / DuPuis, E. Melanie / Garcia, Matt / Mitchell, Don -- 2. Afro-Latina/ os' Culinary Subjectivities: Rooting Ethnicities through Root Vegetables / Abarca, Meredith E. -- 3. "Mexican Cookery That Belongs to the United States": Evolving Boundaries of Whiteness in New Mexican Kitchens / Massoth, Katherine -- 4. "Cooking Mexican": Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States / Vázquez-Medina, José Antonio -- 5. "Chasing the Yum": Food Procurement and Thai American Community Formation in an Era before Free Trade / Padoongpatt, Tanachai Mark -- 6. Crossing Chiles, Crossing Borders: Dr. Fabián García, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century U.S.-Mexico Borderlands / Carleton, William -- 7. Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence / Backer, Kellen -- 8. Bittersweet: Food, Gender and the State in the U.S. and Canadian Wests during World War I / Murphy, Mary -- 9. The Place That Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty / Wise, Michael -- 10. Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont / Mares, Teresa M. / Wolcott-MacCausland, Naomi / Mazar, Jessie -- 11. Milking Networks for All They're Worth: Precarious Migrant Life and the Process of Consent on New York Dairies / Sexsmith, Kathleen -- 12. Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States / Minkoff-Zern, Laura-Anne -- 13. (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom / Walsh-Dilley, Marygold -- Acknowledgments -- Notes on Contributors -- Index |