In this Food-Stuff essay, Jeffrey Rubel explores three stories of fish preservation, separated by history but bound together by science.
In this creative and experimental Food-Stuff piece, Emily Farr and Maya Hey engage in a “relay writing” conversation on the the intangibles that make up the multispecies, multi-scalar processes of fermentations.
In this Food-Stuff piece, Journal editors Emily Contois and Katherine Hysmith chat about knowledge and expertise, writing for academic and public audiences, and what the future of food studies and social media might hold.
This essay on life, farming, and food accompanies Sarah Cramer’s original painting, “CSA Box Turtle, 2016.”
In this Food-Stuff essay, Alexandra Rodney critically reflects on the “Social Assistance Food Budget Challenge” assignment she designed for her course “Canadian Foodways.”
In this Food-Stuff essay, Gretchen Sneegas employs the tools of authoethnography to explore the various ways that alcohol is embedded within academic professionalization, producing both cultural norms and barriers to entry.
In this Food-Stuff essay, Hannah Koper examines the difference between how four notable women chefs and CEOs frame and discuss gender bias and representation in their respective fields.
To understand how restaurants are catalysts for cultural adaptation, Noah Allison uses GIS software to map Roosevelt Avenue in Queens, New York City’s geographically largest borough and the nation’s most ethnically and racially heterogeneous county, where over 150 different languages are spoken.
In this Food-Stuff piece, Emely Vargas writes a letter to her mom: “Let me tell you why my brother David, a man growing up in our Hispanic family that frequently practices stereotypical gender roles, would voluntarily take the chance of burning rice, undercooking chicken, and hearing all the criticism that comes with using a pan…”
In this Food-Stuff piece, Jonathan Biderman reviews the documentary film, “Tsukiji Wonderland,” and shares his own experiences visiting Tsukiji Market in Tokyo, “the ultimate pilgrimage destination for all cooks.”