This paper demonstrates how as Europe became the site of the battle for hearts and minds, the cornucopia-like symbols of the fridge, kitchen, and supermarket were used in print, film, and exhibitions to articulate American values and way of life abroad.
This essay investigates how the Roma use food to define the self in contraposition to non-Roma communities and move from a focus on traditional Roma cuisine toward a broader analysis of the gastronomic “contaminations” between Roma and non-Roma populations, traditional culinary knowledge, and gender roles.
This article discusses the implications of the 2013 EU horse meat scandal, not only for consumers, but all actors in the food supply chain, including governments and retailers.
Through analysis of nine budget cookbooks, this paper investigates the effect of the atmosphere of the 1960s and 1970s “War on Poverty” on the ways in which people eat cheaply.
Drawing from nineteen semi-structured interviews with Vermont vegetable and diversified vegetable farmers, this article demonstrates how farmers hold contradictory goals among their motivations to participate in short food supply chains.
This article takes up the concept of local food in the context of rural Central Wisconsin. It examines the encounter between two locals—that of the local food movement and that of the denizens of the area—as a means of unearthing the silences and assumptions implicit in the word as wielded by each community. Rather than having the naturalized meaning that many in food activism impute to it, the local is socially constructed and engages people with diverse worldviews.
This essay illustrates how Italian American home winemaking in Boston, Massachusetts, may be used as a lens with which to view aspects of cultural patrimony within the Italian American cultural experience.
This work employs visual ethnography to document a day in the life of a restaurant chef de cuisine, by examining the experience of a culinary practitioner rather than that of a consumer. The research is concerned with situations that may arise when a professional cooks on the spur of the moment, or “improvises,” when creating a new dish.
In this ethnographic account — a blind dining restaurant, where visually impaired people lead sighted patrons into pitch-black dining rooms and then serve as their waiters — becomes the field site for a “sensory apprenticeship,” an experiential approach to accessing sensorial, embodied, and affective ways of knowing that otherwise elude visual observation.
In opposition to how the kitchen has been historically understood as a room for cooking and despite predictions that technological innovations would render the space obsolete, today’s ideal kitchen is now considered the central hub of the home, hosting a variety of functions other than food preparation.