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Food Across Borders

By Matt Garcia (Editor), E. Melanie DuPuis (Editor), Don Mitchell (Editor), E. Melanie DuPuis (Contribution by), Matt Garcia (Contribution by), Don Mitchell (Contribution by), Meredith E. Arbaca (Contribution by), Katherine Massoth (Contribution by), José Antonio Vásquez-Medina (Contribution by), Tanachai Mark Padoongpatt (Contribution by), William Carleton (Contribution by), Kellen Backer (Contribution by), Mary Murphy (Contribution by), Michael Wise (Contribution by), Teresa M. Mares (Contribution by), Naomi Wolcott-MacCausland (Contribution by), Jessie Mazar (Contribution by), Kathleen Sexsmith (Contribution by), Laura-Anne Minkoff-Zern (Contribution by), Marygold Walsh-Dilley (Contribution by)
Paperback
$38.95
By Matt Garcia (Editor), E. Melanie DuPuis (Editor), Don Mitchell (Editor), E. Melanie DuPuis (Contribution by), Matt Garcia (Contribution by), Don Mitchell (Contribution by), Meredith E. Arbaca (Contribution by), Katherine Massoth (Contribution by), José Antonio Vásquez-Medina (Contribution by), Tanachai Mark Padoongpatt (Contribution by), William Carleton (Contribution by), Kellen Backer (Contribution by), Mary Murphy (Contribution by), Michael Wise (Contribution by), Teresa M. Mares (Contribution by), Naomi Wolcott-MacCausland (Contribution by), Jessie Mazar (Contribution by), Kathleen Sexsmith (Contribution by), Laura-Anne Minkoff-Zern (Contribution by), Marygold Walsh-Dilley (Contribution by)
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The act of eating defines and redefines borders. What constitutes “American” in our cuisine has always depended on a liberal crossing of borders, from “the line in the sand” that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds between “our” food and “their” food. Immigrant workers have introduced new cuisines and ways of cooking that force the nation to question the boundaries between “us” and “them.”

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