Manuela Ramírez Pérez reflects on her experience dining at the acclaimed Colombian restaurant Celele. The restaurant, known for reinventing Caribbean cuisine with local ingredients, sparked her interest in exploring the relationship dynamics between the chefs and the peasant communities and highlighting the potential of gastronomy to reconnect communities with their territories.
Category Archive: Vol. 9, 2022
Danielle Jacques and Alessandra Del Brocco present a case study from central Maine highlighting the gendered nature of farmland loss due to solar expansion. Their paper emphasizes the need to break from ongoing cycles of dispossession and proposes a feminist energy systems approach.
Soil is a critical component of all living systems. In this piece, Chouinard highlights the harmful impact of human-centered valuations of soil, emphasizing the need to recognize global soil erosion is an existential threat to humanity.
A creative writing piece drawing from diverse fields like sociology, philosophy, and literature explores the complex intersections of time, power, climate, and trauma.
Our climate is changing—how will we? In this special issue, the Graduate Journal of Food Studies seeks research […]
The use of science in food marketing is so commonplace that we take it as a given – but can the claims made in these advertisements be trusted? O’Hagan assesses the case of the supposed health food Biomin, released onto the Swedish market in 1937.
The political controversy surrounding the ‘sausage wars’ is the most recent episode in the long history of the relationship between meat and nationalism in the UK. Tracing a historical genealogy of the post-Brexit sausage wars, this article asks: what exactly has been–and continues to be–British about meat?
Review of Massimo Montanari’s “A Short History of Spaghetti with Tomato Sauce.”
Food agency is one’s relative ability to navigate systems, structures, and preferences in daily meals. Morgan explores food agency through the stories of four women in Mantua, West Philadelphia.
As conversations about cultural appropriation become increasingly common, critics are calling out celebrity chefs who regularly cook food of an ethnicity other than their own. This article deconstructs power in the culinary world through a postcolonial analysis of three white chefs famous for cooking “ethnic” cuisines.
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