Residences, Rentals and Redolent Delectables: Women entrepreneurs and the Japanese baking industry


By Annie Sheng, Cornell University

In one baking school in Yokohama, I wait as my bread dough rises. The instructor serves me mochi (pounded rice cake) that she had placed atop an electric furnace and it had expanded, ballooning into a crispy, yet gooey warm snack. We sip tea. She talks to me about the baking instruction business until it is time to pound and shape the dough for Japanese curry bread again. We chat as we work. Then I’m startled – the door opens.

Her kids pop in, coming home from school.

This instructor’s school-home is one of many such establishments started by women entrepreneurs in the food industry. With a hyper-aged population and strict immigration laws, labor is a particularly critical and thorny issue in Japan. Prime Minister Shinzo Abe’s administration has pushed to increase productivity through the presence of more women in the workforce, using the catchphrase “Womenomics” to promote his policies. As these macroeconomic policies and issues inform, effect and transform the perception of employment in Japan, female agency in food entrepreneurship also operates under these concerns and pressures. These businesses provide ways in which women can traverse the (perhaps fuzzy but albeit socially existent) line between domestic and career endeavors and aspirations.

In my multi-year fieldwork in Japan, I interviewed various actors: wheat farmers, wheat marketers, bakers, bread consumers, and others throughout East Asia and the US as I conducted research touching on critical aspects of food and foodways, such as food safety, trade policies, global economics, gender, nationalism, identity, morality, commensality and social meaning.

In Japan, I traversed residential neighborhoods and walked up stairs to apartments to learn to bake as part of participant observation. These homes-turned-professional-kitchens are cultural spaces of gender reproduction, knowledge dissemination and social gathering. While some of the female baking instructors I’ve encountered teach also male clients, the students are predominantly female. I have met instructors who only cater to female students and do not accept male students into their business-home, creating a specialized women-space for tutelage and food knowledge reproduction. This practice offers a venue where grievances, dreams, goals and news can be voiced in relative ‘comfort’ and ‘openness’ without perceived ‘outside’ judgment—and deepening a sense of empowerment and ‘sisterhood’ across age lines.

The Forbes article, “Why Japanese Girls Want To Be Bread Makers Rather Than Breadwinners” from earlier this year emphasizes the hold that the food and baking business has on young female conceptions: “For Japanese girls, food services (tabemonoya-san/食べ物屋さん)such as bread-maker and baker remained at number one for the 21st year in a row.” Here the article stresses bread-making and baking—and although that does not encapsulate the whole of the food-purveying industry—it does capture the interest I see among women towards baking in Japan. While charismatic baking masters reaching celebrity status are often the likes of men (a disparity well documented in the chef/cook stereotype, for example see Druckman 2010), female baking enterprises take root regularly in overlooked spaces (—home spaces that remain somewhat hidden, unless one goes searching for them), in jūtakugai (residential) areas and out of foyers or repurposed living rooms. That’s not to say there are no female bakers employed in chain businesses or big bakeries, but rather, here I want to emphasize these smaller enterprises, run by women and too easily missed.

In my fieldwork, I have spoken with informants about how they converted their homes into bakeries and workshops, remodeling their kitchens and domestic spaces to accommodate for their entrepreneur aspirations and career goals. After this conversion, the labor for their profession isn’t over, but remains intensive— for instructors, they must lesson plan, prepare the ingredients, print and distribute recipes and not to mention the rigorousness of the actual class itself. They have to take into consideration mothers bringing their kids (as I saw one accompanying nine-month old tear off a remote-control holder from an electric fan at one bakery school-home)—or they must set up clear guidelines—for example, dictate policies that disallow children. They need to consider how to create clear access to the bathroom, while maintaining privacy for their own personal activities. The nature of their shared space requires them to consider the business and practical aspects of their culinary enterprise.

The first bakery class I mentioned above, the one on curry bread—the baking instructor told me that she has seen a big increase in these baking instruction “salons” operating out of homes. Baking as a pastime, in general, is becoming increasingly popular, and more women are capitalizing off this, contributing to this bakery home-school “boom,” as she calls it.

While I discuss female entrepreneurship in baking instruction and bread—there are many other small-scale food-related enterprises undertaken by female entrepreneurs. For example, I’ve participated in sushi decoration classes (rolling up sushi in a way that creates cartoon and/or designed cross-sections when cut). For these classes, the instructor rented out a part of a café to conduct her business activities. There are many enterprises like this, as these converted and rented spaces mean less initial capital and more flexibility for working women—“salons” where such savvy entrepreneurs can roll out their redolent delectables. For these women, salons provide a space for ‘safe’ and ‘open’ discourse while helping them achieve and bridge domestic and career-oriented ambitions. In Japan, home based entrepreneurship, especially with regard to salons and classes focused on food, an arena readily associated with female production, labor and knowledge, allows women to simultaneously fulfill domestic obligations and also to transcend them.


Adelstein, Jake. “Why Japanese Girls Want To Be Bread Makers Rather Than Breadwinners.” Forbes. January 11, 2018.

Druckman, Charlotte. “Why Are There No Great Women Chefs?” Gastronomica 10, no. 1 (2010): 24–31.

Sheng, Annie. “Forging Ahead with Bread: Nationalism, Networks and Narratives of Progress and Modernity in Japan.” In Feeding Japan – The Cultural and Political Issues, by Andreas Niehaus and Tine Walravens, 191–224. Cham, CH: Palgrave Macmillan, 2017.

Tagawa, Miyu. Chīsana pan’yasan, hajimemashita. Tokyo: Raichosha. 2013.


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Got Food Studies Essays?

The semester is ending for many universities here in North America and students are furiously completing their final papers. There may be food-related research gold in those papers! Faculty! Students! If you are preparing an essay that might fit the criteria for the Christine Wilson or Thomas Marchione Awards, please consider sending them in. Fame and (modest) fortune can be yours. See below for a few details or follow the links above to find out how to apply.

The deadline for both awards is July 27, 2018.

Christine Wilson Awards

The Christine Wilson Awards will be presented to outstanding undergraduate and graduate student research papers that examine topics within the perspectives in nutrition, food studies and anthropology.

Details on qualifications for applicants and procedures are here. Winners will be recognized and presented with an award at the annual meeting of the American Anthropological Association and receive a year’s membership in SAFN.

Thomas Marchione Award

The Thomas Marchione Award is for research exploring “the best and more sustainable approaches to fulfill the right to food.” This annual award will be granted to a student whose work addresses food as a human right, including a focus on food justice, food security and access, food sovereignty and other areas where social justice and food intersect.

Students should apply, even if they have not fully completed their research, because work-in-progress, and proposed work will also be considered. The winner will be awarded a cash prize ($750) and a one -year membership to the AAA and SAFN. More details on who can apply and on how to apply are here.

Got questions on either award? Contact Dr. Ryan Adams (, Lycoming College.

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Food Systems Sourcebook

We often get requests here at FoodAnthropology for information on food studies programs and on other resources related to food and nutrition. The collective knowledge of SAFN members (a perk of membership is access to our association listserv) usually allows us to find the requested information, so we are always happy to get requests. However, we have recently been introduced to a new resource which seems like it might also provide people with quick access to information about degree programs (in all kinds of fields related to food and nutrition), conferences, consultants, funding for research and scholarships, publishers, and much more related to food systems.

This is the Sustainable Food Systems Sourcebook, which is published by the Thomas A. Lyson Center for Civic Agriculture and Food Systems. This is the same organization that publishes the Journal of Agriculture, Food Systems, and Community Development. The number of categories for items listed in the Sourcebook is impressive. Some areas seem to have many more listings than others, but they are just starting out. If you have a resource you want to list, you can have it included for free for a basic listing (or pay for something more involved).

As it develops, this could prove to be a very useful resource. We may have to get SAFN listed! Take a look.

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Latino Memphis

The May edition of “Latinx Foodways in North America” features exciting research conducted by Simone Delerme on Latino foodways in Memphis, TN. Her work explores how Latino immigrants are incorporated into Memphis’ social, economic, and political context.

MiTierraMirna (1)

By Simone Pierre Delerme

Memphis’ Summer Avenue has become an enclave with a concentration of Latino-owned restaurants and small businesses. Along the corridor, one will find some of the community’s Latino pioneers. Mirna Lissette Garcia and her business partner Maryury Rodriguez, for example, opened Mi Tierra Restaurant in October of 2003. Mirna was born in Guatemala City in 1964 and migrated to Chicago when she was fourteen years old. In 1995, she decided to move to Memphis with her son and join family in the area after visiting. She was a pre-school teacher in Illinois with no experience in the restaurant industry. However, after moving to the area she found employment in one of the first Mexican restaurants opening in Memphis where she learned everything she knows. Maryury’s brother is the owner of restaurants in Chicago and Florida, and helped the two women get their business started as they strive to “give Memphis a little of Colombia.” They later diversified their menu and added Mexican cuisine since their customers were not familiar with Colombian food, one of the biggest challenges faced by the owners of non-Mexican establishments. Their unique vision transformed the interior of a building in a small Memphis shopping center to a space where Latinos congregate to eat, listen to music, and dance to the rhythms of cumbia, salsa, and merengue.

This ongoing project on the experiences of Latinos in the south, began over the spring of 2016 with interviews in Oxford, Mississippi; subsequently the research expanded to Memphis. The objective was to document the migration stories of immigrants and the experiences of other members of the Oxford community as part of The Invisible Oxford Project. We created the website and archive in the southern studies research methods course that I teach. The interviews we collected and archived focused on the less visible spaces, places, and communities in Oxford. The project grew to an ethnographic study of Memphis and Oxford conducted in collaboration with McNair Scholar Brittany Brown and Honors student Katherine Aberle. Taking into consideration the South’s historic black/white racial binary, we documented the place-specific experiences of Latinos in new destinations of migrations in the Mid-South using anthropologic methods, which include participant observation, informal and oral history interviews as well as content analysis of newspapers articles and archived transcripts.

Between 1980 and 1990 there was little growth in Memphis’ small Latino population of 5,225, however, between 1990 and 2000 the population increased by an astounding 333.6%. In contrast, the non-Latino white population declined over the last four decades while the number of Latinos continued to increase to 41,994 in 2010. In the last decade Oxford, MS has seen a 281% change. During the interviews, individuals were asked opened ended questions so they could reflect on themes ranging from assimilation and cultural preservation to incidents of discrimination and adapting to life in the south. From the interviews, we learned that in both Memphis and Oxford we were witnessing the growth of the Latino community as a result of family unification. Already established Latinos, often times working in either warehouses (in the case of Memphis), restaurants, or the construction industry, communicated to family members and friends about job opportunities, the cost of living, and the quality of life in the region. In Memphis, the communities of Berclair, Hickory Hill and Nutbush became “receiving communities” where new immigrants settled in the early 1990s. In Memphis, a larger city in comparison to Oxford, newspapers, non-profit organizations, churches, and other institutions have been created to provide services to the Latino community, preserve the culture of Latinos, and incorporate the incoming population of immigrants into the region. Although, with no Latino elected officials, there is little formal political representation.

Latino-owned restaurants and small businesses are the visual markers in the landscape that signal the Latinization of particular communities and represent incorporation into the local economic market. Latino-owned restaurants enabled individual families to become upwardly mobile. Several families we interviewed transitioned from the construction industry to the restaurant industry or kept ties to both to maximize their income. At the restaurants, immediate and extended family members worked together to establish their businesses, sometimes even expanding their operation to multiple locations. One family successfully opened over 22 Mexican restaurants in the region. These restaurants have become important symbolic social spaces in the community, places where Latinos congregate and connect to preserve their culture through food, music and dance. But, these restaurants are also spaces where non-Latinos are exposed to Latin American and Caribbean culture as both consumers and employees. So, restaurant owners and managers also served as cultural brokers. For our non-Latino interviewees, this led to increasing consciousness about the growth of the Latino population and the challenges these individuals face—like linguistic barriers—and fostered activism and outreach through churches and non-profit organizations like St. Peter’s Episcopal church in Oxford, Latino Memphis and Caritas Village. As Chef Elijah Townsend of Caritas Village—a restaurant, catering facility and community center in Memphis—explained:

My hope [ ] is that we can begin to bridge, close the gap on some of those barriers and begin to actually learn about each other and I think food is a great source to allow that to happen.  I think food is an amazing tool to bring people together.  If we think, if we look back over our lives, everything that happens to us, in some capacity, food is involved.  Whether it’s happy, sad, celebratory… food’s there.  I think food has the ability to take us to places we never physically will be able to go but we can experience that through taste and through that journey.

The influx of Latinos to Memphis and Oxford is challenging the historic black-white racial binary that has existed, and Latino-owned businesses are an important visible presence signaling the Latinization of spaces and places in communities throughout the south.

Dr. Simone Delerme is McMullan Assistant Professor of Southern Studies and Anthropology at the University of Mississippi. Her research focuses on Latino migration to the American South, and the social class distinctions and racialization processes that create divergent experiences in Florida, Mississippi and Tennessee. Interview transcripts from the project can be accessed on the Southern Foodways Alliance’s website,

Dr. Delerme’s research questions are included below. We invite readers to comment on them.  The following questions guided our data collection and analysis:

  • How are Latino migrants incorporated into the social, political and economic life of communities in non-traditional destinations of migration?
  • How are residential and commercial spaces with a concentration of Latinos perceived by non-Latino residents?
  • How do Latinos navigate the South’s historic black/white racial binary?

If you would like to contribute to this series, please contact Sarah Fouts


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What FoodAnthro is Reading Now, May 1 2018

A brief digest of food and nutrition-related items that caught our attention recently. Got items you think we should include? Send links and brief descriptions to or (The common theme in this digest: farming. I need your help giving attention to a broader range of articles!)

Firstly, a study that confirms that vegetables are less nutritious than they were in previous generations:

The main culprit in this disturbing nutritional trend is soil depletion: Modern intensive agricultural methods have stripped increasing amounts of nutrients from the soil in which the food we eat grows.

Urban farming has so many different benefits that I think at times we are comparing projects with very different goals, still, it seems important to grow a stronger body of evidence to trace out the contexts and stories that help us understand when and how urban agriculture has benefits. A review looking at the environmental benefits of urban agriculture, found that:

Overall, the review shows that urban agriculture is extremely diverse…It is, therefore, not possible to draw a simple conclusion regarding the environmental benefits of urban agriculture.

When it comes to financial benefit, a Citylab report found that those running urban farms in the U.S. were not making a living:

She and her colleagues found that about two-thirds had a social mission that went beyond food production and profit. She also found that, regardless of their mission, roughly two-thirds of urban farmers say they’re failing to make a living, reporting sales below $10,000 per year.

More affordable urban land is also highly contested, with developers and urban farmers both trying to gain access to ‘vacant’ land:

“People who live near [vacant lots] should have a say in how they’re developed, and most of the time people want to grow gardens, parks and farms,” says Mara Kravitz, director of 596 Acres, an organization that maps vacant lots in New York City and advocates for community stewardship of that land.

While urban farming is not the answer to all the challenges of the food system, it’s an interesting and important thread. In Flanders, the (urban) farm to fork movement is taking off:

Tierens’ father, a retired farmer, was sceptical when he outlined his plans; a small holding, no fertilisers and a few old-fashioned, second-hand tools: “My father told me, ‘Koen what are you doing? You studied at university, you have a PhD! Are you going to be an ancient Belgian farmer doing how they did it in the middle ages?’”


The Italian town of Mals, facing pressure to begin to produce commercial apples, voted to ban pesticide use in their municipality:

It had the backing of the Governor of the South Tyrol Province to which Mals belonged. Two experimental orchards had already been planted; their purpose was to test which apples and other fruits were best suited to the area. The citizens of Mals realized they needed to act fast if they wanted to choose their own future.

In response, over 60 residents formed the Promotorenkomitees für eine pestizidfreie Gemeinde Mals (Advocacy Committee for a Pesticide-Free Mals). Their initiative asked the mayor of Mals to pass legislation that would (1) protect the health and diversity of people and the economy; (2) promote organic and biodynamic agriculture; and (3) prohibit toxic chemical pesticides within municipal boundaries.

This is tangible evidence of the momentum to move towards agroecological farming, as this article argues for:

“We have to leave behind the idea of “coexistence” [between industrial and agroecological farming],” Peterson said. “The dominant paradigm must change; there is no possible combination of paradigms here. You can’t scale up agroecology if policies continue to support agribusiness.”

Here’s a really interesting interview with a veteran farmer reflecting on his years of farming, which he’s recently turned into a book:

The industrial farming of today is almost unrecognizable compared to the artisanal scale farming that I knew in the 1950s. The changes could be summarized as mechanization, commodification, and globalization. And it’s not done yet. An engineer friend tells me that the future of agriculture is drones and robots. Dismal prospect!

Motherjones describes the rather scary rates of phthalate exposures in people who ate out:

We found that people who eat out more at full-service restaurants, cafeterias, and fast-food restaurants have nearly 35 percent higher phthalate exposures than people who bought their food from a grocery store, and are presumably eating at home.


Finally departing from the urban agriculture theme, here’s a really fascinating read about mangos from Munchies– reminding you that your mangoes probably don’t taste very good. Which led me to another beautiful Munchies story, reminiscing about food in Sydney, Australia.

MSG is not as bad as we once thought– and this article tells the fascinating story of how MSG was demonized:

Just because there isn’t a scientific association between a given food and negative health effects doesn’t mean the pain or discomfort experienced by diners is imaginary. People who suffer after eating MSG may be experiencing the nocebo effect, the lesser-known and poorly understood cousin of the placebo effect. The phenomenon is what happens when suggesting that something can cause a negative reaction induces precisely those physical symptoms.

Lastly, the Korean peninsula is suddenly hopeful for peace, and food at the Korean summit was an important part of striking the right tone, as the Guardian shares. Though apparently a map featured on the dessert was controversial, not to Korean delegates, but to the Japanese.

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What FoodAnthropology Is Reading Now, April 23, 2018

David Beriss

A brief digest of food and nutrition-related items that caught our attention recently. Got items you think we should include? Send links and brief descriptions to or

Today’s posting is a day late for Earth Day, which was yesterday, but we are going to get in on the celebrations (probably not the right word) anyhow. First, in case you did not see it, very famous anthropologist Jane Goodall was featured in the Earth Day Google Doodle, proving yet again just how important anthropology is. Here is some food advice from the earnest folks over at Food Tank. The overall message from both Food Tank and my Twitter feed seems to suggest that we are all eating too much, wasting too much, and using too much plastic. Which sounds about right. Definitely not a “celebration,” but hopefully not a commemoration either. Want more information? Visit the web site of the Food and Agriculture Organization of the UN. Great pictures too.

With the demise some time ago of Lucky Peach, you might be tempted to declare that the age of the really innovative food magazine is dead. But some folks are not having it, or so says Tejal Rao, in this article from the New York Times. From Dill (“a quarterly publication that honors the foodways of Asia and celebrates those who make a living sustaining the culinary traditions of this vast and diverse continent’) to Mouthfeel (“food from a Gay point of view”), and Whetstone (“a digital and print magazine on food origins and culture”), along with many (many!) others, this article proves that food media is still a lively genre.

There is also some serious and interesting food anthropology out there that you should be reading. We just ran across two excellent articles in Human Organization. The first, by David Griffith, focuses on individual fishery quota programs and policies that bring a kind of neoliberal perspective to Gulf of Mexico fisheries. The second, by Guang Tian, Jianhua Zhao, Laya Liu, Shulong Xie, and Yu Liu looks at the management of food brands in China in the post-socialist economy. Here are the full citations: David Griffith (2018) Enforced Economics: Individual Fishery Quota Programs and the Privileging of Economic Science in the Gulf of Mexico Grouper-Tilefish Fishery. Human Organization: Spring 2018, Vol. 77, No. 1, pp. 42-51 and Guang Tian, Jianhua Zhao, Laya Liu, Shulong Xie, and Yu Liu (2018) Old Names Meet the New Market: An Ethnographic Study of Classic Brands in the Foodservice Industry in Shantou, China. Human Organization: Spring 2018, Vol. 77, No. 1, pp. 52-63.

The oyster industry in the Gulf Coast region has suffered in recent years, for a variety of reasons. This remarkable article by Laura Reiley, writing in the Tampa Bay Times, documents the history of the oyster economy and the struggles of oystering families around Apalachicola, Florida. The folks at the Southern Foodways Alliance called our attention to this article in a recent blog entry, which includes additional resources that you may find useful on this topic.

There is controversy among the Jews of Italy. According to Simone Somekh, publishing in Tablet, the classic Jewish Italian dish carciofi alla giudia (apparently a deep fried artichoke) has been found to be treif (not kosher) by Israeli rabbinic authorities. There is a recipe and some interesting history of the dish in Joan Nathan’s recent book “King Solomon’s Table,” if you want to make it. The conflict in Italy is really about who has authority to define Jewish culture and has resonance far beyond food.

Homaro Cantu was the famous chef behind the Chicago restaurant Moto. He was one of the leaders of the molecular gastronomy movement. He was also, it turns out, an idealist that wanted to use his culinary inventions to save the world. Read this fascinating article about his life by Kieran Morris, from the Guardian. That cigar you see in the photo at the top? Not really a cigar. Also, you may want to listen to the associated podcast.

You need more food podcasts. Seriously. Don’t we all? The Oxford Symposium folks have put together a series of podcasts based on their annual program. Food historian Laura Shapiro leads off the series with a great story about the Pillsbury Bake Off, gender, “contest cooking,” and Magic Marshmallow Crescent Puffs. I suspect that this is what the Pillsbury Doughboy would taste like. Upcoming episodes promise tales of offal, colonialism, food and sound, liver, and barbecue. Listen!

The semester is coming to end, right? So you need something fun to read, but food-related. Here are some recommended food memoirs briefly reviewed by Daniela Galarza and her colleagues at Eater. I think the book on César Ritz and Auguste Escoffier looks like something I will want to read (“Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class,” by Luke Barr), but anything by Dave Eggers is likely to be interesting (“The Monk of Mokha”) and a new biography of Edna Lewis, by Sara B. Franklin, promises good reading as well (“Edna Lewis: At the Table with an American Original”). There is quite a bit more, so this will keep you busy and out of trouble for days.

For the sheer pleasure of very nice food writing, read this brief homage to dumplings from Eastern Europe. Writing in The New Yorker, Olia Hercules describes making and eating a wide range of delicious sounding dumplings from across Eastern Europe and Central Asia. You will either want to find them or learn to make them, or both. We all need more dumplings.

On a very light note, I cannot resist calling attention to a recent episode of The Simpsons, in which they visit and pay homage to New Orleans cuisine. I have personally consumed a disturbing number of the items on the list, but it has taken me years to do that. Homer does it rather more quickly (he has a big appetite, even for a cartoon). People in New Orleans are pleased, you may enjoy the show as well. Here is the relevant food clip. All the restaurants and foods really exist (although the perceptive writer Judy Walker, at the Times-Picayune, has noted that the foods are most notably available at JazzFest, rather than at the restaurants…which, the hungry may note, starts soon).

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CHNY Scholars Grant Awards 2018

From the Culinary Historians of New York, small grants of interest to SAFN readers who are engaged in current research projects. They do not have to focus on New York! May 24, 2018 deadline for submissions.

The Culinary Historians of New York Scholar’s Grant

The CHNY Scholar’s Grant promotes research and scholarship in the field of culinary history and is awarded annually to individuals seeking financial support for a current, well-developed project that will culminate in a book, article, paper, film, or other scholarly endeavor, including ephemera. The grants are unrestricted and can be used to defray research expenses, attend conferences, or engage in other activities related to the applicant’s project. The CHNY Scholar’s Grant is merit-based; financial need is not considered in making the award.

All recipients will present their findings to Culinary Historians of New York, either in an in-person program, as an article to be included in NYFoodStory: The Journal of the Culinary Historians of New York, or as another appropriate event. Further information is included in the Application and General Release Form.

Since 2012, the importance of the CHNY Scholar’s Grant has been recognized by The Julia Child Foundation for Gastronomy and the Culinary Arts and rewarded with generous financial support. We are pleased to announce that the support has been increased this year, allowing CHNY to award THREE grants in the amount of $3,500, $2500, and $1,500, respectively.

Details on how and when to apply are here:

Here are some of the previous winners (a more complete list is on the web site):

2017: Clare Alsup, Elizabeth Zanoni, Tove Danovich

Claire Alsup, “Colatura di Alici: How One Town on the Amalfi Coast Preserved Ancient Roman Fish Sauce” ($3500)

Elizabeth Zanoni ,”Flight Fuel: Pan Am and the Creation of Inflight Cuisines, 1930-1980 ($2500)

Tove Danovich, “When Kosher Isn’t Kosher: 100 Years of Murder, Crime, and Fraud” ($1500)

2016: Stacy Williams, Anthony Buccini

Stacy Williams, “Recipes for Resistance: Culinary Writings from American Feminists, 1875-2005” ($3,500)

Anthony Buccini, “From Kongri to Diri ak Djondjon: Slavery, Creolization, and Culinary Genesis in Saint Domingue and Independent Haiti” ($1,500)

2015: Francis and Bronwen Percival, Emily Arendt

Francis and Bronwen Percival, “Every up-to-date cheesemaker knows: How starter cultures changed cheese, 1880-1930” ($3,500)

Professor Emily Arendt, “Making Politics Palatable: Food and Partisanship in the Early American Republic.” ($1,500)

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