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. 

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.

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.

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.”

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

In this article, Grace Krause applies Mary Louise Pratt’s concept of “contact zones” to the World’s Columbian Exposition of 1893.

In this article, Jessica Loyer provides a closer look at the history of America’s original super berry, revealing striking parallels with today’s search for the next superfood and offers insights into the foundation of this trend.

In an age of visual excess, technology creates a pull towards both nostalgia and futurism. In this article, Jenny L. Herman explores how digital media platforms such as Instagram accelerate and expand social trends at a pace that leaves both markets and minds spinning.

In this article, L. Sasha Gora asks, how does the cookbook represent Nordic food and the region from which it comes? How does the composition of the book as a whole shape not only what is considered Nordic food, but also the Nordic region?