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Globalization has become perhaps the most central--and one of the most contested--terms in the social sciences in the present day. If one wishes to understand the conditions in which different groups of people live today, it seems increasingly impossible to ignore the aspects of those conditions that are seen to be characterized, or influenced, by “global” forces, movements and phenomena. Regarding particular phenomena, no matter how apparently “local” or parochial in nature, as being located within “global” flows or systems or structures, seems today to be a very necessary component of any effective sort of social investigation. Many social scientific scholars in the last decade or so have engaged in a “global turn” in their thinking, investigating key areas and facets of human life--such as work, economy, cities, politics, and media--in terms of how these are being affected, influenced and changed by (what can be taken to be) “globalizing forces.” Themes of inter-societal, trans-societal and cross-planetary connections, structures, processes and movements are increasingly central across the social sciences, including sociology, anthropology, geography, political science, economics, international relations, and many humanities disciplines too. Moreover, such themes--and the controversies and polemics often attached to them--have become common currency in many spheres outside the academy, with politicians, businesspeople, political activists and citizens of all varieties taking up ideas associated with “globalization,“ and deploying them both to make sense of, and also sometimes to try to change, the world around them. This book covers the issues of globalization as they relate to food.Contributors include Carole Counihan, Alan Warde, Pat Caplan, Alex McIntosh, Rick Wilk, Jeff Sobal, Marianne Lien and Krishnendu Ray.

David Inglisis a professor of Sociology at the University of Aberdeen. Debra Gimlinis a lecturer in Sociology at the University of Aberdeen.

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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