This books explores critical issues in food and drink production and consumption. By deploying a world-historical lens to explore the ways in which food and people interact when one or the other is in motion, the authors uncover the foods that move - travelling between points of origin and points of consumption on their way to becoming "global" cuisines; and people who move - creating new meanings for "local" products, sometimes but not always in anticipation of external markets.

Foreword Carole Counihan 1. Introduction: Foodways, 'Foodism,' or Foodscapes? Navigating the Local/Global and Food/Culture Divides Carolyn de la Peña and Benjamin N. Lawrance 2. Milk for 'Growth': Global and Local Meanings of Milk Consumption in China, India, and the United States Andrea S. Wiley 3. Appetites Without Prejudice: U.S. Foreign Restaurants and the Globalization of American Food Between the Wars Audrey Russek 4. Virginia Ham: The Local and Global of Colonial Foodways Megan E. Edwards 5. Making White Bread by the Bomb's Early Light: Anxiety, Abundance, and Industrial Food Power in the Early Cold War Aaron Bobrow-Strain 6. 'To Avoid This Mixture': Rethinking Pulque in Colonial Mexico City Daniel Nemser 7. 'To Make a Curry the India Way': Tracking the Meaning of Curry Across Eighteenth-Century Communities Stephanie R. Maroney 8. The 'Coffee Doctors': The Language of Taste and the Rise of Rwanda's Specialty Bean Value Jenny Elaine Goldstein 9. Fast Food and Nutritional Perceptions in the Age of 'Globesity': Perspectives from the Provincial Philippines Ty Matejowsky 10. A House of Honey: White Sugar, Brown Sugar, and the Taste for Modernity in Colonial and Postcolonial Indonesia G. Roger Knight Afterword Rachel Laudan