In 1898 the United States declared sovereignty over the Philippines, an archipelago of seven thousand islands inhabited by seven million people of various ethnicities. While it became a colonial power at the zenith of global imperialism, the United States nevertheless conceived of its rule as exceptional—an exercise in benevolence rather than in tyranny and exploitation. In this volume, Julian Go and Anne L. Foster untangle this peculiar self-fashioning and insist on the importance of studying U.S. colonial rule in the context of other imperialist ventures. A necessary expansion of critical focus, The American Colonial State in the Philippines is the first systematic attempt to examine the creation and administration of the American colonial state from comparative, global perspectives. Written by social scientists and historians, these essays investigate various aspects of American colonial government through comparison with and contextualization within colonial regimes elsewhere in the world—from British Malaysia and Dutch Indonesia to Japanese Taiwan and America's other major overseas colony, Puerto Rico. Contributors explore the program of political education in the Philippines; constructions of nationalism, race, and religion; the regulation of opium; connections to politics on the U.S. mainland; and anticolonial resistance. Tracking the complex connections, circuits, and contests across, within, and between empires that shaped America's colonial regime, The American Colonial State in the Philippines sheds new light on the complexities of American imperialism and turn-of-the-century colonialism. Contributors. Patricio N. Abinales, Donna J. Amoroso, Paul Barclay, Vince Boudreau, Anne L. Foster, Julian Go, Paul A. Kramer

How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.