Introduction / Atsuko Ichijo, Venetia Johannes, and Ronald Ranta
Part One. The "template" : the "orthodox" emergence and development of national food. Salt cod and the making of a Portuguese national cuisine / José M. Sobral
The cookbook in Mexico : a founding document of the modern nation / Sarah Bak-Geller Corona
Potica : the leavened bread that reinvented Slovenia / Andreja Vezovnik and Ana Tominc
Bacillus bulgaricus : the breeding of national pride / Nevena Nancheva
Food and nationalism in an independent Ghana / Brandi Simpson Miller
Part Two. Contemporary accounts of the emergence and development of national food. Signifying poverty, class, and nation through Scottish foods : from haggis to deep-fried mars bars / Joy Fraser and Christine Knight
Catalan culinary nationalism : a contemporary case study / Venetia Johannes
National cuisine and regional identities in Costa Rica / Mona Nikolić
Ethnicity, class, and nation in the Chilean cuisine / Isabel M. Aguilera Bornand
Part Three. Critical accounts of national food. Does Israeli food exist? : the multifaceted and complex making of a national food / Ronald Ranta and Claudia Raquel Prieto-Piastro
Obliterating or reviving the nonexisting nation / Liora Gvion
Nationalism, culinary coherence, and the case of the United States : an empirical or conceptual problem? / Amy B. Trubek
The Canadian cuisine fallacy / Nicolas Fabien-Ouellet
"They're always eating cuy" : food regionalism and transnationalism in Ecuador and the Andes / Emma-Jayne Abbots
Conclusion / Atsuko Ichijo, Venetia Johannes, and Ronald Ranta.
