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.
Category Archive: Article
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.
This paper examines the Detroit Food Justice Task Force (DFJTF), an organization designed to improve food security within Detroit by empowering Detroiters to discover their own “invisible capital.”
This essay looks at examples of food and agriculture related propaganda issued by the North Korean government within the context of its statements on gender and the circumstances arising from the food shortages of the past two decades.
This report outlines best practices and challenges for Farmers Market Incentive Programs and seeks to provide policymakers and practitioners with tools and information.
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