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’
Guyer-Stevens argues for the importance of community-built archives to rethink food studies beyond the page
D’Anieri argues migrant farmworker gardens do not eliminate the perils of capitalist oppression but provide spaces of temporary refuge and reprieve.
Do livestock farmers and vegan campaigners have more in common than we might think? Alina McGregor makes the case tackling the global challenges of climate change demands a more cooperative approach.