Introduction: Mapping Food and Globalisation, Alexander Nützenadel, University of Frankfurt (Oder) and Frank Trentmann, Birkbeck College, University of London

Part I: Evolution and Diversity
2. The Global Consumption of Hot Beverages, c1500 to c1900, William G. Clarence Smith, School of Oriental and African Studies, University of London
3. Food, Culture and Energy, Sidney W. Mintz, Johns Hopkins University
4. The Limits of Globalization? The Horticultural Trades in Postbellum America, Marina Moskowitz, University of Glasgow
5.Commercial Rice Cultivation and the Regional Economy of Southeastern Asia,
1850-1950, Paul H. Kratoska, NUS Press at the National University of Singapore

Part II: Diffusion and Identities
6. A Taste of Home: The Cultural and Economic Significance of European Food Exports to the Colonies, Richard Wilk, Indiana University
7. Americanizing Coffee: The Refashioning of a Consumer Culture, Michelle Craig McDonald, Stockton College and Steven Topik, University of California, Irvine
8. Transnational Food Migration and the Internalization of Food Consumption: Ethnic Cuisine in West Germany, Maren Möhring, University of Cologne

Part III: Transnational Knowledge and Actors
9. A Green International? Food Markets and Transnational Politics (c. 1850-1914)
Alexander Nützenadel, University of Frankfurt (Oder)
10. Starvation Science From Colonies to Metropole, Dana Simmons, University of California, Riverside.
11. Illusions of Global Governance: Transnational Agribusiness inside the UN System, Christian Gerlach, University of Pittsburgh

Part IV: Trade and Moralities
12. Postcolonial Paradoxes: The Cultural Economy of African Export Horticulture,
Susanne Freidberg, Dartmouth College
13. Connections and Responsibilities: The Moral Geographies of Sugar, Peter Jackson, University of Sheffield, and Neil Ward, Centre for Rural Economy at Newcastle University
14. Before "Fair Trade": Empire, Free Trade, and the Moral Economies of Food in the Modern World, Frank Trentmann, Birkbeck College, University of London