Our climate is changing—how will we? In this special issue, the Graduate Journal of Food Studies seeks research […]
The use of science in food marketing is so commonplace that we take it as a given – but can the claims made in these advertisements be trusted? O’Hagan assesses the case of the supposed health food Biomin, released onto the Swedish market in 1937.
The political controversy surrounding the ‘sausage wars’ is the most recent episode in the long history of the relationship between meat and nationalism in the UK. Tracing a historical genealogy of the post-Brexit sausage wars, this article asks: what exactly has been–and continues to be–British about meat?
Review of Massimo Montanari’s “A Short History of Spaghetti with Tomato Sauce.”
Food agency is one’s relative ability to navigate systems, structures, and preferences in daily meals. Morgan explores food agency through the stories of four women in Mantua, West Philadelphia.
As conversations about cultural appropriation become increasingly common, critics are calling out celebrity chefs who regularly cook food of an ethnicity other than their own. This article deconstructs power in the culinary world through a postcolonial analysis of three white chefs famous for cooking “ethnic” cuisines.
Liu discusses whether the Asian foods available in a Western setting bring people together or create divisions among them.
What role do chefs play in transforming our food systems? How might their practices contribute to a more sustainable and socially embedded food system?
A review of Herrmann’s ‘No Useless Mouth’ – a definitive contribution to the field of food and hunger history.
Review of anthropologist Anne-Marie Mol’s ethnography, ‘Eating in Theory’
gradfoodstudies.org 