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.
Category Archive: Vol. 3 No. 1
The rhetoric produced by “local” as a cartographic measurement in the Locavore genre suggests that different spatial rhetorics are required to reflect lived experience and understanding of spatiality. It is crucial to understanding the complexities and challenges for the members of the Locavore community.
Can cookbooks be racist? This paper examines the controversy surrounding Thug Kitchen and the word’s liminal state in American English, using feminist and critical race theory to discuss language tensions in black and white America, particularly in the realm of food culture.
This paper examines the regulatory framework of mobile food vending in New York City, drawing upon an analysis of popular media articles, civil codes, and government documents. Research reveals a web of municipal and state agencies that regulate mobile food vending, whose requirements are arguably both draconian and overly burdensome.
This paper demonstrates how as Europe became the site of the battle for hearts and minds, the cornucopia-like symbols of the fridge, kitchen, and supermarket were used in print, film, and exhibitions to articulate American values and way of life abroad.
This essay investigates how the Roma use food to define the self in contraposition to non-Roma communities and move from a focus on traditional Roma cuisine toward a broader analysis of the gastronomic “contaminations” between Roma and non-Roma populations, traditional culinary knowledge, and gender roles.
These salt and pepper shakers come from a larger collection of more than fifty sets, representing dozens of ethnic and racial groups that were Dr. Brian Mullen’s. Ultimately the theme of this series is how these little characters interacted with the photographer and the space in her home.
Rose Hayden-Smith’s inaugural book, Sowing the Seeds of Victory, contextualizes the World War I war garden efforts within various progressive reform agendas and situates home front gardens as crucial models for localized, nutrition-oriented food movements for the twentieth and twenty-first centuries.
The Culinary Imagination: From Myth to Modernity is a book that has grown from Sandra M. Gilbert’s enduring interest in food and its representations, both as a scholar and as a poet. Tracing our fascination with food to myth and to fundamental facts of the food chain, The Culinary Imagination demonstrates that food has always been the site of paradox and conflict.
Keep writing, researching, and dreaming of food, and while you’re at it, no food puns! Carla Cevasco
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