Preface, Phillip ScrantonPart1: Contexts1. Food Matters: Perspectives on an Emerging Field, Warren Belasco2. Food and Eating: Some Persisting Questions, Sidney W. MintzPart2: The Construction of National Cusines3. Rituals of Pleasure in the Land of Treasures: Wine Consumption and the Making of French Identity in the Late Nineteenth Century, Kolleen M. Guy4. Eddie Shack was No Tim Horton: Donuts and the Folklore of Mass Culture in Canada, Steve Penfold5. Food and Nationalism: The Origins of Belizean Food, Richard R. WilkPart3: The Business of Taste6. Inventing Baby Food: Gerber and the Discourse of Infancy in the United States, Amy Bentley7. How the French Learned to Eat Canned Food, 1809-1930s, Martin Bruegel8. Searching for Gold in Guacamole: California Growers Market the Avocado, 1910-1994, Jeffery CharlesPart4: Ethnicity, Class, and the Food Industry9. Untangling Alliances: Social Tensions Surrounding Independent Grocery Stores and the Rise of Mass Retailing, Tracey Deutsch
10. As American as Budwiser and Pickles? Nation-Building in American Food Industries, Donna R. Gabaccia
11. Comida Sin Par. Construction of Mexican Food in Los Angeles: Foodscapes in a Transnational Consumer Society, Silivia FerreroPart5: Food and National Politics12. Industrial Tortillas and Folkloric Pepsi: The Nutritional Consequences of Hybrid Cuisines in Mexico, Jeffery M. Pilcher13. Berlin in the Belle Epoque: A Fast Food History, Keith Allen14. Food and the Politics of Scarcity in Urban Soviet Russia, 1917-1941, Mauricio BorreroNotes on the ContributorsIndex