Food Mobilities tells the fascinating story of how we cook, shop, and eat in today's global food system.

Food moves. Today, shoppers can load their shopping basket with spices from India, fruit from Honduras, and canned goods from Italy. Diners can decide between restaurants offering the cuisines of the world. Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times.

This collection of essays addresses the connections between the symbolic relations of mobility and systems of food politics, production, transformation, exchange, and consumption. The authors offer a range of fascinating case studies, including explorations of Italian foods in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world.

The book demonstrates that mobility is not only a logistical question of moving people, animals, plants, and commodities but also one of knowledge production. In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.