The Graduate Journal of Food Studies (GJFS) is a platform for open scholarship. As the Scholarly Communications Coordinator for the Graduate Association for Food Studies (GAFS), James Edward Malin provides background to how open scholarship came to be, why it is a political act, and explains the steps early-career scholars can take towards a more open food studies scholarship.
Dear Food Studies Community, We are excited to announce a call for nominations to join the Graduate Association […]
In the preface of From Saloons to Steak Houses: A History of Tampa, librarian Andrew T. Huse notes that the majority of studies and narratives of Tampa concentrate on the major forces that shaped its landscape, culture, and future: the cigar industry and its labor force, which consisted mostly of skilled Cuban immigrants.
Cannibalism distinguishes the civilized from the uncivilized, the moral from the depraved, and the holy from the wicked – or so the dominant Western narrative would have you think. Rachel B. Hermann’s edited collection, To Feast on Us as Their Prey: Cannibalism and the Early Modern Atlantic, contributes to the interdisciplinary historical study of cannibalism by reconsidering the traditional contexts in which the taboo practice is often explored.
What book, article, or media resource ought to be part of a food studies canon that isn’t already? […]
Rice in the Time of Sugar sets out to prioritize rice as a means of understanding Cuban history. Where sugar has been the focus of much research and policy, Pérez endeavors to correct the imbalance, identifying the inextricable link between the two crops and the way they have both been manipulated by foreign powers.
Dr. Evan Weissman, esteemed professor and founding member of the Food Studies programs at Syracuse University, passed away […]
In Fruit from the Sands: The Silk Road Origins of the Foods We Eat, Robert N. Spengler III discusses foods with origins in inner Asia that are now commonplace on tables globally. In our current times of globalization, the book debates how global exchange of goods is not a new aspect of human culinary experiences, as global food trade has allowed plants, seeds, and traditions to travel across continents over the last five millennia.
Occupying a critical middle ground to these discussions, philosopher Erin McKenna provides a fresh, honest approach to this long-standing debate about eating animals in her reflective text, Livestock: Food, Fiber, and Friends.
The opportunity to travel was one of the many perks of Janna Tamargo’s career in internet-based marketing and advertising—by the end of 2017, she had eaten her way through thirteen countries in that year alone.