The act of eating defines and redefines borders. The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging.

Contents List of Maps Acknowledgments Chapter 1: Food Across Borders: An Introduction E. Melanie Dupuis, Matt Garcia, and Don Mitchell Chapter 2: Afro-Latina/os’ Culinary Subjectivities: Rooting Ethnicities through Root Vegetables Meredith E. Abarca Chapter 3: “Mexican Cookery that belongs to the United States”: Evolving Boundaries of Whiteness in New Mexican Kitchens Katherine Massoth Chapter 4: “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States José Antonio Vázquez-Medina Chapter 5: “Chasing the Yum”: Food Procurement and Thai American Community Formation in an Era of Free Trade Tanachai Mark Padoongpatt Chapter 6: Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico Borderlands William Carleton Chapter 7: Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence Kellen Backer Chapter 8: Bittersweet: Food, Gender and the State in the US and Canadian Wests During World War I Mary Murphy Chapter 9: The Place that Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty Michael Wise Chapter 10: Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont Teresa M. Mares, Naomi Wolcott-MacCausland, and Jessie Mazar Chapter 11: Milking Networks for All They’re Worth: Precarious Migrant Life and the Process of Consent on New York Dairies Kathleen Sexsmith Chapter 12: Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States Laura-Anne Minkoff-Zern Chapter 13: (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom Marygold Walsh-Dilley Notes on Contributors Index Contents List of Maps Acknowledgments Chapter 1: Food Across Borders: An Introduction E. Melanie Dupuis, Matt Garcia, and Don Mitchell Chapter 2: Afro-Latina/os’ Culinary Subjectivities: Rooting Ethnicities through Root Vegetables Meredith E. Abarca Chapter 3: “Mexican Cookery that belongs to the United States”: Evolving Boundaries of Whiteness in New Mexican Kitchens Katherine Massoth Chapter 4: “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States José Antonio Vázquez-Medina Chapter 5: “Chasing the Yum”: Food Procurement and Thai American Community Formation in an Era of Free Trade Tanachai Mark Padoongpatt Chapter 6: Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico Borderlands William Carleton Chapter 7: Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence Kellen Backer Chapter 8: Bittersweet: Food, Gender and the State in the US and Canadian Wests During World War I Mary Murphy Chapter 9: The Place that Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty Michael Wise Chapter 10: Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont Teresa M. Mares, Naomi Wolcott-MacCausland, and Jessie Mazar Chapter 11: Milking Networks for All They’re Worth: Precarious Migrant Life and the Process of Consent on New York Dairies Kathleen Sexsmith Chapter 12: Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States Laura-Anne Minkoff-Zern Chapter 13: (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom Marygold Walsh-Dilley Notes on Contributors Index