Romina Delmonte reviews Jean Pierre Poulain’s “The Sociology of Food: Eating and the Place of Food in Society,” as translated by Augusta Dörr, which reads as a theoretical essay and an introductory guide to sociologies of food.
Jeffrey Rowe reviews Alison Hope Alkon and Julie Guthman’s edited volume “The New Food Activism: Opposition, Cooperation, and Collective Action,” which he reads as a call to action.
Erica Zurawski reviews Emma-Jayne Abbots’s “The Agency of Eating: Mediation, Food and the Body,” which unites the eater, food, and knowledge to demonstrate the entanglement of matter and meaning-making.
Catherine Price reviews John T. Lang’s “What’s So Controversial about Genetically Modified Food?” She suggests that the book uses GM debates as an entry point to examine the whole of the food system.
Jessica Carbone reviews Henry Notaker’s “A History of Cookbooks: From Kitchen to Page over Seven Centuries,” a book which she argues is a biography of the cookbook genre.
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?”
In this article, Jessica Loyer provides a closer look at the history of America’s original super berry, revealing striking parallels with today’s search for the next superfood and offers insights into the foundation of this trend.
In an age of visual excess, technology creates a pull towards both nostalgia and futurism. In this article, Jenny L. Herman explores how digital media platforms such as Instagram accelerate and expand social trends at a pace that leaves both markets and minds spinning.
In this article, L. Sasha Gora asks, how does the cookbook represent Nordic food and the region from which it comes? How does the composition of the book as a whole shape not only what is considered Nordic food, but also the Nordic region?
In this creative and experimental Food-Stuff piece, Emily Farr and Maya Hey engage in a “relay writing” conversation on the the intangibles that make up the multispecies, multi-scalar processes of fermentations.
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