A review of Herrmann’s ‘No Useless Mouth’ – a definitive contribution to the field of food and hunger history.
Review of anthropologist Anne-Marie Mol’s ethnography, ‘Eating in Theory’
The struggles and dreams of Latinx immigrant farmers in the United States who have transitioned from working in the fields to operating their own farms.
Essays offering perspectives from Native American chefs, activists, farmers, gardeners, seed-keepers, scholars, and scientists working to reclaim, protect, and steward natural resources to usher in the food sovereignty movement
Food pantries and narratives of whiteness, privilege and neoliberal stigma
A Fine Line explores obstacles to women’s advancement in the hospitality industry, including gendered workplaces and sexual harassment
In the preface of From Saloons to Steak Houses: A History of Tampa, librarian Andrew T. Huse notes that the majority of studies and narratives of Tampa concentrate on the major forces that shaped its landscape, culture, and future: the cigar industry and its labor force, which consisted mostly of skilled Cuban immigrants.
Cannibalism distinguishes the civilized from the uncivilized, the moral from the depraved, and the holy from the wicked – or so the dominant Western narrative would have you think. Rachel B. Hermann’s edited collection, To Feast on Us as Their Prey: Cannibalism and the Early Modern Atlantic, contributes to the interdisciplinary historical study of cannibalism by reconsidering the traditional contexts in which the taboo practice is often explored.
Rice in the Time of Sugar sets out to prioritize rice as a means of understanding Cuban history. Where sugar has been the focus of much research and policy, Pérez endeavors to correct the imbalance, identifying the inextricable link between the two crops and the way they have both been manipulated by foreign powers.
In Fruit from the Sands: The Silk Road Origins of the Foods We Eat, Robert N. Spengler III discusses foods with origins in inner Asia that are now commonplace on tables globally. In our current times of globalization, the book debates how global exchange of goods is not a new aspect of human culinary experiences, as global food trade has allowed plants, seeds, and traditions to travel across continents over the last five millennia.