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Category Archive: Article

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

A Cup of Real Chinese Tea: Culinary Adventurism and the Contact Zone at the World’s Columbian Exposition, 1893

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

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

The Cranberry as Food, Health Food & Superfood: Challenging or Maintaining Hegemonic Nutrition?

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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.

November 11, 2017 Article, Vol. 4 No. 2

#EatingfortheInsta: A Semiotic Analysis of Digital Representations of Food on Instagram

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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.

November 11, 2017 Article, Vol. 4 No. 2

Eating the North: An Analysis of the Cookbook “NOMA: Time & Place in Nordic Cuisine”

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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?

November 11, 2017 Article, Vol. 4 No. 2

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