How does food restore the fragmented world of migrants and the displaced? What similar processes are involved in challenging, maintaining or reinforcing divisions between groups coexisting in the same living place? Food Identities at Home and on the Move examines how ‘home’ is negotiated around food in the current worldwide context of uncertainty, mobility and displacement. Drawing on empirical approaches to heritage, identity and migration studies, the contributors analyse the relationship between food and the various understandings of home and dwelling. With case studies on sushi around the world, food as heritage in the Afghan diaspora and Mexican foodways in Chicago, these chapters offer novel readings on the convergence of food and migration studies, the anthropology of space and place and the field of mobility by focusing on how entangled stories of food and home are put on display for constructing the present and imagining the future.

chapter |15 pages


Food and the fabric of home
ByRaúl Matta, Charles-Édouard de Suremain, Chantal Crenn

part One|59 pages

Food identities in motion

chapter 1|15 pages

Sushi leaves home

Japanese food and identity abroad
ByVoltaire Cang

chapter 2|15 pages

Reimagined community in London

The transmission of food as heritage in the Afghan diaspora
ByRebecca Haboucha

chapter 3|13 pages

Between food practices and belongings

Intersectional stories of Moroccan women in Italy
ByElsa Mescoli

chapter 4|14 pages

In Bordeaux winegrowing territories ‘ethnic is everyday’

ByChantal Crenn

part Two|55 pages

Public foodscapes

chapter 5|15 pages

Food and refugees in Rome

Humanitarian practices or agency response?
ByGiovanna Palutan, Donatella Schmidt

chapter 6|14 pages

Food walks and street doctors

Health and culinary nostalgia in a south Indian city
ByRoos Gerritsen

chapter 7|12 pages

‘It’s the comedor that dwells in me!’

Food aid and construction of urban citizenship in San Luis Potosí, Mexico
ByCharles-Édouard de Suremain

chapter 8|12 pages

Food outlets in migrant districts

Regional Mexican food in Chicago
ByAline Hémond

part Three|55 pages

Food narratives of subsistence

chapter 9|12 pages

Nostalgia and landscapes of the present

Memories of first fruit rituals in Turkey
ByMeltem Türköz

chapter 10|13 pages

Poison, bad hearts and vampires

The fear of contamination and the regulation of social relationships in a Rio de Janeiro favela
ByDaniela Lazoroska

chapter 11|14 pages

Stories on the food-begging Roma

Boundary making in the Finnish peasant homes
ByEija Stark

chapter 12|14 pages

Japanese women on the move

Working in and (not) belonging to Düsseldorf’s Japanese (food) community
ByNora Kottmann