Chapter 1. Introduction: globalization and mediatization as mediating concepts; Jörg Dürrschmidt -- Part I: Nation and region -- Chapter 2. The formation of a national cuisine in Costa Rican cookbooks and its impact on regional cuisines as markers of identity; Mona Nikolić -- Chapter 3. Mediating National Identity, Practising Life Politics: Visual Representations of a Food Education Campaign in Japan; Stephanie Assmann -- Chapter 4: Mediatization and Mediation of parenthood - Politics of infant feeding in Hong Kong; Veronica MAK Sau-wa -- Chapter 5. Myths of the Health-giving Properties of Korean Cuisine; Chan Young Kim and David Carter -- Part II: Tradition and Modernity -- Chapter 6. Technological Change and Contemporary Transformations in Yucatecan Cooking; Steffan Igor Ayora-Diaz -- Chapter 7. Traditional food knowledge in a globalised world: Mediation and mediatization perceived by Tswana women in South Africa; Nicole Claasen & Shingairai Chigeza -- Chapter 8. Cooking the Past: Traditionalism in Czech Culinary Magazines; Michal Bočák -- Part III: Celebrity Culture -- Chapter 9. Celebrity Chefs and the Limits of Playing Politics from the Kitchen; Raúl Matta -- Chapter 10. Ethnodelicious: Mediatized Culinary Anthropology and the Mediation of Global Food Cultures; Isabelle de Solier -- Chapter 11. Creating and Routinizing Style and Immediacy: Keith Floyd and the South-West English Roots of New Cookery Mediatizations; David Inglis and Anna-Mari Almila -- Part IV: Social and cultural complexity -- Chapter 12. Mediating Fish: Mediatization, Consumer Choice, and Media Morality; Elspeth Probyn -- Chapter 13. Halal Crab, Haram Crab: Understanding Islam in southern Thailand through the lens of seafood; Saroja Dorairajoo -- Chapter 14. "It's only cannibalism if we're equals": Consuming the Lesser in Hannibal; Michael Dellwing -- Chapter 15. Mediatization and global foodscapes: a conceptual outline; York Kautt.