In this Food-Stuff piece, Journal editors Emily Contois and Katherine Hysmith chat about knowledge and expertise, writing for academic and public audiences, and what the future of food studies and social media might hold.
This essay on life, farming, and food accompanies Sarah Cramer’s original painting, “CSA Box Turtle, 2016.”
In this Food-Stuff essay, Alexandra Rodney critically reflects on the “Social Assistance Food Budget Challenge” assignment she designed for her course “Canadian Foodways.”
In this Food-Stuff essay, Gretchen Sneegas employs the tools of authoethnography to explore the various ways that alcohol is embedded within academic professionalization, producing both cultural norms and barriers to entry.
In this Food-Stuff essay, Hannah Koper examines the difference between how four notable women chefs and CEOs frame and discuss gender bias and representation in their respective fields.
Peter Mabli reviews Camille Bégin’s “Taste of the Nation: The New Deal Search for America’s Food examines the America Eats,” which sensorially interprets America Eats, a partially completed endeavor by the New Deal’s Federal Writers Project.
James Edward Malin reviews Samantha L. Martin-McAuliffe’s edited volume of thirteen original essays, which examine the intersection of food and architecture through relationships of regionalism, sustainability, craft, and authenticity.
Cassandra Malis reviews Adrian Miller’s “The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas,” which dives into the history behind food workers in the White House, adding a historical perspective to current political conversation about African American foodways.
What of food studies’ future? What does, and should, it entail? How will it engage the field’s past and present? Furthermore, what futures does food studies enable us to imagine? Emily J.H. Contois, Editor-in-Chief
Claudia Prieto-Piastro reviews Sarah Bowen’s “Divided Spirits: Tequila, Mezcal, and the Politics of Production,” which combines anthropological and historical methods to reveal the politics behind the increased popularity of tequila and mezcal production in Mexico.
gradfoodstudies.org 