CFP for graduate submissions from the ASFS Just Food conference 2021
Dana Ferrante offers pathways for addressing ableism and normativity in Food Studies
Elizabeth Schiffler makes the case for the “sushi principle” to consider the affective, material, phenomenological experiences of food and eating.
The Graduate Journal of Food Studies (GJFS) is a platform for open scholarship. As the Scholarly Communications Coordinator for the Graduate Association for Food Studies (GAFS), James Edward Malin provides background to how open scholarship came to be, why it is a political act, and explains the steps early-career scholars can take towards a more open food studies scholarship.
Dear Food Studies Community, We are excited to announce a call for nominations to join the Graduate Association […]
In the preface of From Saloons to Steak Houses: A History of Tampa, librarian Andrew T. Huse notes that the majority of studies and narratives of Tampa concentrate on the major forces that shaped its landscape, culture, and future: the cigar industry and its labor force, which consisted mostly of skilled Cuban immigrants.
Cannibalism distinguishes the civilized from the uncivilized, the moral from the depraved, and the holy from the wicked – or so the dominant Western narrative would have you think. Rachel B. Hermann’s edited collection, To Feast on Us as Their Prey: Cannibalism and the Early Modern Atlantic, contributes to the interdisciplinary historical study of cannibalism by reconsidering the traditional contexts in which the taboo practice is often explored.
What book, article, or media resource ought to be part of a food studies canon that isn’t already? […]
Rice in the Time of Sugar sets out to prioritize rice as a means of understanding Cuban history. Where sugar has been the focus of much research and policy, Pérez endeavors to correct the imbalance, identifying the inextricable link between the two crops and the way they have both been manipulated by foreign powers.
Dr. Evan Weissman, esteemed professor and founding member of the Food Studies programs at Syracuse University, passed away […]