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24 - Global Migrants Foodways

from Part VII - Migrant Communities, Cultures, and Networks

Published online by Cambridge University Press:  12 May 2023

By
Jeffrey M. Pilcher
Edited by
Marcelo J. Borges  and
Madeline Y. Hsu
Marcelo J. Borges
Affiliation:
Dickinson College, Pennsylvania
Madeline Y. Hsu
Affiliation:
University of Texas, Austin
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Summary

Volume 2 of The Cambridge History of Global Migrations presents an authoritative overview of the various continuities and changes in migration and globalization from the 1800s to the present day. Despite revolutionary changes in communication technologies, the growing accessibility of long-distance travel, and globalization across major economies, the rise of nation-states empowered immigration regulation and bureaucratic capacities for enforcement that curtailed migration. One major theme worldwide across the post-1800 centuries was the differentiation between “skilled” and “unskilled” workers, often considered through a racialized lens; it emerged as the primary divide between greater rights of immigration and citizenship for the former, and confinement to temporary or unauthorized migrant status for the latter. Through thirty-one chapters, this volume further evaluates the long global history of migration; and it shows that despite the increased disciplinary systems, the primacy of migration remains and continues to shape political, economic, and social landscapes around the world.

Keywords

FoodMigrant marketplacesMulticulturalismCommoditiesRestaurantsSlaveryColonialismMigrant laborNationalismCreolization
Type
Chapter
Information
The Cambridge History of Global Migrations , pp. 499 - 518
Publisher: Cambridge University Press
Print publication year: 2023

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References

Further Reading

Buettner, Elizabeth. “‘Going for an Indian’: South Asian Restaurants and the Limits of Multiculturalism in Britain.” Journal of Modern History 80, 4 (2008), 865–901.Google Scholar
Cinotto, Simone. The Italian American Table: Food, Family and Community in New York City. Urbana: University of Illinois Press, 2013.CrossRefGoogle Scholar
Duruz, Jean and Khoo, Gaik Cheng. Eating Together: Food, Space, and Identity in Malaysia and Singapore. Lanham: Rowman & Littlefield, 2014.Google Scholar
Farrer, James, ed. The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones. New York: Palgrave Macmillan, 2015.CrossRefGoogle Scholar
Ji-Song Ku, Robert, Manalansan IV, Martin F., and Mannur, Anita, eds. Eating Asian America: A Food Studies Reader. New York: New York University Press, 2013.Google Scholar
McCann, James C. Maize and Grace: Africa’s Encounter with a New World Crop, 1500–2000. Cambridge, MA: Harvard University Press, 2005.CrossRefGoogle Scholar
Pilcher, Jeffrey M. Planet Taco: A Global History of Mexican Food. New York: Oxford University Press, 2012.Google Scholar
Ray, Krishnendu. The Ethnic Restaurateur. London: Bloomsbury, 2017.Google Scholar
Zanoni, Elizabeth. Migrant Marketplaces: Food and Italians in North and South America. Urbana: University of Illinois Press, 2018.Google Scholar

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