Introduction: James L. Watson and Melissa L. Caldwell.
Part I: Food and Globalization:.
1. How Sushi Went Global: Theodore C. Bestor.
2. French Beans for the Masses: A Modern Historical Geography of Food in Burkina Faso: Susanne Freidberg.
3. Fresh Demand: The Consumption of Chilean Produce in the United States: Walter L. Goldfrank.
4. Coca-Cola: A Black Sweet Drink from Trinidad: Daniel Miller.
5. China’s Big Mac Attack: James L. Watson.
6. Of Hamburger and Social Space: Consuming McDonald’s in Beijing: Yunxiang Yan.
Part II: Yuppification, Gentrification, and Domesticating Tastes:.
7. Children’s Food and Islamic Dietary Restrictions in Xi’an: Maris Boyd Gillette.
8. The Rise of Yuppie Coffees and the Reimagination of Class in the United States: William Roseberry.
9. Crafting Grand Cru Chocolates in Contemporary France: Susan J. Terrio.
10. Globalized Childhood? Kentucky Fried Chicken in Beijing: Eriberto P. Lozada Jr..
11. Domesticating the French Fry: McDonald’s and Consumerism in Moscow: Melissa L. Caldwell.
12. “India Shopping”: Indian Grocery Stores and Transnational Configurations of Belonging: Purnima Mankekar.
Part III: The Political Economy of Food:.
13. Food and the Counterculture: A Story of Bread and Politics: Warren Belasco.
14. Industrial Tortillas and Folkloric Pepsi: The Nutritional Consequences of Hybrid Cuisines in Mexico: Jeffrey M. Pilcher.
15. Food, Hunger, and the State: Susan Brownell.
16. The Bakers of Bernberg and the Logics of Communism and Capitalism: Hans Buechler and Judith-Maria Buechler.
17. The Global Food Fight: Robert Paarlberg.
18. Half-Lives and Healthy Bodies: Discourses on “Contaminated” Food and Healing in Post-Chernobyl Ukraine: Sarah Drue Phillips.
19. Mad Cow Mysteries: Harriet Ritvo