Letter from the Editors

We hope that everyone is keeping well in these uncertain times. We are very excited to announce some important […]

From the Co-Editors: Let’s Refocus

Vol. 6, No. 1 reflects upon our past as a journal, our conversations in the present, and our provocations for the future. This issue features essays and a keynote drawn from the Graduate Association for Food Studies’ biennial conference, as well as commentary and book reviews. Happy reading!

From the Editor: The Politics of Citation in the Field of Food Studies

In this eighth issue of the Journal, Catherine Peters argues for the politics of citation in the field of food studies.

From the Editor: We Need to Talk About Empire

In this seventh issue of the Journal, Catherine Peters writes that food studies must urgently grapple with settler colonial and imperial violence.

From the Book Review Editor: Discontent with Food

In this seventh issue of the Journal, Edwige Crucifix introduces eight book reviews that present theoretical approaches to the field of food studies as well as address discontent with contemporary food systems.

From the Editor: The Many Potential Futures of Food Studies

In this sixth issue of the Journal, Editor-in-Chief Emily Contois considers the future of food studies alongside its past and present, asking, “What futures does food studies enable us to imagine?”

From the Editor: Defining Food Studies and the Next Four Years

In this fifth issue of the Journal, Editor-in-Chief Emily Contois seeks to define food studies and why it matters, particularly during our current political climate.

From the Editor: The Many Cycles of Academic Life

This is my last issue as editor of the Graduate Journal of Food Studies. The past two years and three issues have been an invaluable part of my graduate education. I can’t begin to express how much I’ve learned from our authors, artists, readers, and advisors. It’s been a joy to work with you all.

From the Editor: I Hate Food Puns

Food studies scholarship is full of food puns. I worry that these puns come to us easily—too easily—when we’re talking about food. Let me make a plea for a little more seriousness in a world where too many people dismiss our discipline and, for that matter, many others as a luxury.

From the Editor

The journal you’re reading right now isn’t like most academic journals. Graduate students made it—researched, wrote, solicited, photographed, edited, copyedited, and designed every inch of it.