Soil is a critical component of all living systems. In this piece, Chouinard highlights the harmful impact of human-centered valuations of soil, emphasizing the need to recognize global soil erosion is an existential threat to humanity.
Category Archive: Article
A creative writing piece drawing from diverse fields like sociology, philosophy, and literature explores the complex intersections of time, power, climate, and trauma.
Our climate is changing—how will we? In this special issue, the Graduate Journal of Food Studies seeks research […]
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.
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?
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.
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.
gradfoodstudies.org 