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Category Archive: Article

Special Issue: Seeding Alternatives: Food, Agriculture & Climate Crises

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Our climate is changing—how will we?  In this special issue, the Graduate Journal of Food Studies seeks research […]

May 19, 2023 Article, call for papers, Seeding Alternatives

Scam Science: The Case of Biomin, “Your Daily Energy Source”

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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.

October 24, 2022 Article, Vol. 9, 2022

What’s British About Meat? A Historical Genealogy of the “Sausage Wars” in Three Acts

Close-up of ten sausages on a grill. The sausages have been browned, and some have begun to split. and another cut of meat is seen top right.
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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?

October 12, 2022 Article, Vol. 9, 2022

Realizing Power Without a Pantry: Efforts to Eat Well in West Philadelphia

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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.

July 5, 2022 Article, Vol. 9, 2022

Strange Encounters of the Food Kind: White Male Chefs Fetishizing “Ethnic” Cuisines

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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.

May 18, 2022 Article, Vol. 9, 2022

Composing at the Kitchen Table

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Rhiannon Scharnhorst examines how the kitchen table becomes a space through which feminisms are practiced and shaped, making it resistant to hegemonic notions of what counts as feminist practice. 

June 16, 2019 Article, Vol. 6, No. 1

Brazilian Abundance and U.S. Scarcity: New Directions for Research in the Field of Food History

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Frederico de Oliveira Toscano explores similarities and differences between cultural representations of food abundance and scarcity in Brazil and the United States from the 1930s to the beginning of the 2000s.

June 16, 2019 Article, Vol. 6, No. 1

More Than a Lens: Reflections on Eating, Materiality, and Practice

Cow mooing.
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In this article, Maria Kuczera argues that researchers ought to push past the assumption that food is a generic “lens,” and she proposes food’s materiality as a different starting point.

December 11, 2018 Article, Vol. 5 No. 2

Hunger on the Homepage: Reading Suffrage Cookbooks and Food Blogs

Omnivore Books.
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In this article, Molly Mann juxtaposes women’s suffrage cookbooks with contemporary women’s food blogs, and she asserts that both find limits in their reification of “the chaste, white body.”

December 11, 2018 Article, Vol. 5 No. 2

Food from Nowhere: Complicating Cultural Food Colonialism to Understand Matcha as Superfood

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In this article, Nick Dreher applies Lisa Heldke’s analytic of “cultural food colonialism” to the case of matcha in the contemporary United States.

June 1, 2018 Article, Vol. 5 No. 1

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