Review of Massimo Montanari’s “A Short History of Spaghetti with Tomato Sauce.”
Category Archive: Vol. 9, 2022
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.
Liu discusses whether the Asian foods available in a Western setting bring people together or create divisions among them.
What role do chefs play in transforming our food systems? How might their practices contribute to a more sustainable and socially embedded food system?
A review of Herrmann’s ‘No Useless Mouth’ – a definitive contribution to the field of food and hunger history.
gradfoodstudies.org 