At a time when modern society is said to have left the kitchen for the couch, David Sutton’s latest book, Secrets from the Greek Kitchen, brings welcome empirical and theoretical depth previously lacking from the home cooking discourse.
Perhaps what each piece in this edited volume does best is identify, through ethnographic and archival research, what underlies, is experienced, or is even erased by use of the words “country” and “city” in conceptualizing foodways.
Andrew F. Smith’s Drinking History: Fifteen Turning Points in the Making of American Beverages demonstrates how America’s diverse and shifting beverage tastes intersect histories of politics, economics, social movements, and global influences.
Abigail Carroll’s Three Squares: The Invention of the American Meal traces the evolution of the American meal from the colonial era to the present.
Welcome to the Graduate Journal of Food Studies. It is with great joy that I present to you the first edition of a journal that I hope helps to encourage the continued growth of food scholarship at an institutional level—engaging students and professional educators alike in meaningful conversations about food.
In opposition to how the kitchen has been historically understood as a room for cooking and despite predictions that technological innovations would render the space obsolete, today’s ideal kitchen is now considered the central hub of the home, hosting a variety of functions other than food preparation.