Cooking Cultures studies food, cooking and cuisine in different societies and cultures over different periods of time.

Introduction: culinary cultures and convergent histories Ishita Banerjee-Dube; Part I. Food, Pride, Power: 1. Trout still on the menu? Indigeneity and cuisine Duncan Brown; 2. The hummus wars: local food, Guinness Records and the Palestinian-Israeli gastropolitics Nir Avieli; 3. Rice, pork and power in the Vietnamese village Erica J. Peters; Part II. Cooking, Cuisine, Gender: 4. Mem and Cookie: the colonial kitchen in Malaysia and Singapore Cecilia Leong-Salobir; 5. Modern menus: family, food, health and gender in colonial Bengal Ishita Banerjee-Dube; 6. Sweetness, gender, and identity in Japanese culinary culture Jon D. Holtzman; Part III. Food, Identity, Personhood: 7. Local foods in contemporary China: the case of southwest Hubei Xu Wu; 8. From the market to the kitchen and table: food and its many meanings in Dakar Maria Guadalupe Aguilar Escobedo; 9. What is human?: Food taboo and anthropophagy in northwest Mozambique Arianna Huhn; Part IV. Food, Myth, Nostalgia: 10. Global mixed race and culinary cultures: interethnic exchanges of food and love at Addis Ababa Café Jean Duruz; 11. The culinary myths of the Mexican nation Sarah Bakgeller.