SECTION 1: The Globalization of Food Production * Introduction * Chapter 2: Delocalising Salmon: 'Tasmanian Atlantic Salmon' and the Emergence of a Universal Artifact * Chapter 3: Localization and Globalization in the Livestock Industry * (Rhoda Wilkie, University of Aberdeen) * SECTION 2: Connecting Globalized Production and Globalized Consumption * Editors' Introduction* Chapter 4: Fair Trade Food: Connecting Producers and Consumers * (Caroline Wright, University of Warwick) * Chapter 5: Between Brand and Place: The Global Wine Market, Pedagogies of Tasting and the Tyranny of Parker's Scores * (Stefano Ponte, Danish Institute for International Studies)* Chapter 6: Globalization and Obesity * (Jeffery Sobal, Cornell University and Wm. Alex McIntosh, Texas A&M University) * SECTION 3: Globalization, Localization, Contestation, Politics * Editors' Introduction * Chapter 7: Virtue and Valorization: 'Local Food' in the United States and France * (Michaela DeSoucey, Northwestern University; Isabelle Téchoueyres, University of Bordeaux) * Chapter 8: Reign of the Terroir: the Cult of the Artisan in the French Gastronomic Field * (Rick Fantasia, Smith College) * Chapter 9: Unpacking the Localist Response to the Globalization of Food * (Julie Guthman, University of California, Santa Cruz) * Chapter 10: Gastronomic Revolutionaries: Slow food and the Politics of 'Virtuous Globalization' * (Alison Leitch, Macquarie University) * Chapter 11: Eating Your Way to Global Citizenship * (Danielle Gallegos, Murdoch University) * SECTION 4: Food, Selfhood, Identity and Globalization * Editors' Introduction * Chapter 12: Food Nationalism and American Identity * (Shyon Baumann and Josee Johnston, University of Toronto) * Chapter 13: Contemporary Hispanic Foodways in the San Luis Valley of Colorado: The Local, the Global, the Hybrid and the Processed * (Carole Counihan, Millersville University) * Chapter 14: Culinary Discourses: A Comparison of Four Ethnographic Settings * (Pat Caplan, Goldsmiths College) * SECTION 5: The Globalized Menu * Editors' Introduction * Chapter 15: Feeding Modern Desires: Exotic Restaurants and Expatriate Home Cooking * (Krishnendu Ray, New York University) * Chapter 16: Completely Unique but Appealing to Everyone: Managing Difference on the Globalized Menu of National and Ethnic Foods * (Richard Wilk, Indiana University) * Chapter 17: Convergent Tendencies in Global Context: A Comparison of Britain and France * (Alan Warde, University of Manchester)
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