The Graduate Journal of Food Studies (GJFS) is a platform for open scholarship. As the Scholarly Communications Coordinator for the Graduate Association for Food Studies (GAFS), James Edward Malin provides background to how open scholarship came to be, why it is a political act, and explains the steps early-career scholars can take towards a more open food studies scholarship.
Category Archive: Food-Stuff
The opportunity to travel was one of the many perks of Janna Tamargo’s career in internet-based marketing and advertising—by the end of 2017, she had eaten her way through thirteen countries in that year alone.
Miguel Cuj uses linguistics and personal ethnographic investigation to address hunger narratives in Guatemala.
Alanna Higgins critically examines the ethics of fieldwork at FARMacy programs, asking: how do we position ourselves as researchers? How do we ethically collect data, and in what ways can researchers navigate social spaces with sensitive data?
Ashanté Reese and Hanna Garth comment that citational practice begins well before the parentheses—with whom we choose to read and how we engage that work.
Former Editor-in-Chief Brad Jones reflects on the Graduate Journal of Food Studies to mark its 5th year anniversary.
Former Editor-in-Chief Carla Cevasco reflects on the Graduate Journal of Food Studies to mark its 5th year anniversary.
Former Editor-in-Chief Emily Contois reflects on the Graduate Journal of Food Studies to mark its 5th year anniversary.
In this Food-Stuff, James Edward Malin invites the food researcher behind the scenes of library classificatory schema and offers structural solutions for interdisciplinary engagement within in the field.
In this Food-Stuff, Erica Zurawski argues that the 2017 documentary, FOOD COOP, depoliticizes the stakes of food justice through its acute focus on the everyday logistics of one longstanding Coop in Brooklyn.
