Review: The Psychology of Overeating

Psych of overeating cover

Cargill, Kima. 2015. The Psychology of Overeating. Food and the Culture of Consumerism. London/New York: Bloomsbury Academic (216 pp).

Julie Starr
Hamilton College

In The Psychology of Overeating Kima Cargill, a practicing clinical psychologist and professor of psychology, argues that overeating is a by-product of the American propensity to overconsume. Situating her account of unhealthy eating habits within the ‘culture of consumption’—our endless desire to have or purchase ‘more’—Cargill illustrates how the accumulation of empty calories parallels that of unnecessary goods. This book is Cargill’s (personal) attempt to convince her patients, students, and a general audience that overconsumption is toxic to our bodies and psyches and, far from fulfilling our lives, induces the modern malaise of the ‘empty self.’

The book’s main protagonist is Cargill’s patient, Allison, who is obese and unhappy. Allison feels isolated and wants to lose weight in order to improve her social/dating life but is caught in an endless loop of seeking out new products to facilitate her efforts. From expensive juicers and nutritional supplements, to super foods and gym memberships, Allison’s attempts at weight loss are mitigated by her purchases and are short lived; they are interspersed with binge eating episodes and breakdowns. Cargill’s efforts to convince Allison of the futility of her approach are ineffective, in part giving rise to Cargill’s desire to write the book.

The book consists of eleven short chapters, beginning with an introduction in which we come to know Allison and learn of the main problem Cargill hopes to tackle in the book: the powerful forces of consumerism that lead most of us to overeat. She then turns her attention to a general discussion of consumerism: it’s rise in the U.S. (Chapter 2) and the psychological distress it causes (Chapter 3) before tackling consumerism and food (Chapter 4) and the way the food industry is tricking/manipulating its consumers into eating more (Chapter 5). For Cargill, the culprit of our malaise is sugar, the overconsumption of which she links to its historical rise as a commodity (Chapter 6) and our biological propensity to enjoy it, a fact that the food industry preys upon to create ‘hyperpalatable’ and addictive foods (Chapter 7).

These first seven chapters set the stage for the most interesting (and most anthropological) part of the book, in which Cargill gives an account of the newly designated psychological disorders of Binge-Eating and Hoarding (Chapter 8). In support of her main thesis, both ‘overconsumption’ disorders emerged at the same time, in 2013 with the publication of the updated Diagnostic and Statistical Manual 5 (DSM), the handbook of all disorders penned by the American Psychiatric Association. In her discussion of the manual, Cargill draws our attention to the way that treating Binge-Eating and Hoarding as psychological disorders blames the “bounded individual, decontextualized from surrounding cultural and economic forces” (114). She recognizes the power the DSM has in establishing psychological norms, which shapes the experience, diagnoses, and treatment of psychological disorders. But a Foucaultian she is not; after recognizing issues with taxonomy, she is quick to defend the ‘purity’ of the scientific method (128) and views the adulteration of it as stemming from the pursuit of profit.

The fact that overeating is now considered a psychological disorder sets the stage for her discussion of how Big Food and Big Pharm are working together to create and then medicate consumer-driven problems (Chapter 9), which the FDA has little power to monitor or quell (Chapter 10). In an all too familiar tale, then, Cargill presents another case in which consumer culture aids corporations in seeking profit at the cost of consumer health. She concludes the book with some tips on how to consume less and more wisely, in order to regain control of our eating and consumption habits and reverse “the course of Empty Selfhood” (154).

The strength of the book is no doubt the way that Cargill seeks to situate psychological disorders and the problem of overeating within the larger cultural context of consumption, a necessary step to understanding the dilemmas individuals face in our society. But in some ways the book fails to deliver on its promise, mostly due to a lack of theoretical framework (e.g. practice) through which to integrate psychology, biological and ‘unconscious’ drives, positionality, the pressures of consumer life, and the marketing tricks and ploys used to sell products. As such, the chapters move between historical accounts, personal anecdotes, popular culture, philosophy, evolutionary psychology, social theory, personal opinions, and Allison’s (and other quickly introduced and then forgotten patients and acquaintances’) perils. This ad hoc approach undermines analytical cohesion as anecdotes work against and often contradict previously established arguments.

For example, in addition to education and policy change, one remedy Cargill suggests for fighting the forces of consumerism is for individuals to use their ‘common sense.’ She writes: “With the notable exception of children, no matter how little education someone has, no matter how little nutritional literacy one has, there is still common sense. None of us is forced to eat junk food and it doesn’t take a college degree or even a high school diploma to know that an apple is healthier than a donut” (59). Setting aside the way she ignores how common sense is itself a product of power relations, Cargill’s book is full of examples where she is the only one with such ‘common sense.’ Indeed, we are presented example upon example where Cargill is ‘surprised’ and ‘puzzled’ by her (educated!) friends, students, and patients, and their lack of knowledge about simple nutrition. According to Cargill, this is due mostly to the way our psychological defenses allow us to “conveniently deny” (73) food’s unhealthy properties.

Although she seeks to integrate psychology with cultural context, Cargill inevitably returns to the individual to account for why we overconsume. This is most apparent in her conclusion, where she offers advice on how to consume less and more wisely. But by focusing on consumption practices, in an odd way Cargill aligns with the very system she seeks to critique: agency comes through what we choose to buy (or not buy) rather than our activity in social and political life.

As a whole, this book is best suited for those struggling to control their desire to overeat and looking for inspiration to cut back on consumption. In an academic setting, Chapter 8 would make a nice addition to an undergraduate course on Medical Anthropology; Chapters 7, 9, and 10 could be useful on a syllabus for an undergraduate course on food and health.

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New Food Studies MS Program

We recently received the following announcement of a new Master of Science degree in Culinary Arts and Science from Professor Jonathan Deutsch at Drexel University, which may be of interest to FoodAnthropology readers. We welcome any announcements of degree programs, fellowships, grants, prizes, etc. Send them to

From Professor Deutsch:

On behalf of the faculty of the Department of Culinary Arts and Food Science at Drexel University, it is my pleasure to announce the launch of a new Master of Science degree in Culinary Arts and Science (MS CAS). In a nutshell, it is one part culinary arts, one part food science, and one part gastronomy/food systems. Taken together, the program not only engages students with the challenges and opportunities in our food system but provides the hands-on skills in the kitchen and the lab to arm students to address them as practitioner-scholars. The MS CAS joins existing programs in the department and center—BS in Culinary Arts and Science, Undergraduate Food Studies Minor, MS in Food Science and MS in Hospitality Management—and benefits from those established programs for career and research opportunities. Students can also benefit from extensive departmental partnerships including the Monell Chemical Senses Center, USDA’s Eastern Regional Research Center, Research Chefs Association, Drexel’s Center for Hunger Free Communities, Dornsife Center for Neighborhood Partnerships, Department of Nutrition Sciences, Center for Science & Technology Studies, our own Drexel Food Lab, and an extensive industry network.

We are currently recruiting students for Fall 2017, with prerequisite culinary and food science courses available as early as Fall 2016.

While I’ve been asked to announce the program, Asst. Prof. Dr. Jacob Lahne (, Program Director Rosemary Trout ( and Strategic Marketing Manager Jessica “Jimmy” Wilson ( have been champions of the program. Feel free to reach out to any of us.

Official information including application instructions can be found at: or email: for more information.

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Open Anthropology Features Food Anthropology


The June 2016 issue of Open Anthropology is dedicated to Food Anthropology. Many SAFN members are featured in this open-access selection of articles and reviews from American Anthropological Association journals. Check it out!

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Review: Sacred Rice

Davidson, Joanna. (2016). Sacred Rice: An Ethnography of Identity, Environment, and Development in West Africa. Oxford University Press. (249 pp.)

Reviewed by Mark Dailey
Green Mountain College, Poultney, VT

In Sacred Rice: An Ethnography of Identity, Environment, and Development in West Africa, anthropologist Joanna Davidson presents a nuanced and in many ways classically holistic ethnography of rice production and the way this key crop ripples meaningfully through all aspects of West African Jola society. Rice is much more than a major food crop for the Jola of Guinea-Bissau: it is also the key idiom and central metaphor through which they express and negotiate household, community, gender, ritual, religious, political and economic relationships. This reality, which Davidson compellingly explores in thematically focused chapters, is all the more compelling given its contemporary unraveling due to climate change. Rice is central to Jola agriculture and identity, yet declining rainfall in the region is increasingly rendering adequate rice production impossible. Davidson’s book therefore revolves around two key questions: How does the centrality of rice production mediate social reality among the Jola; and in Davidson’s words, “what happens when this changes? How does something so totalizing unravel and disentangle itself from spheres of social, cosmological, moral, economic, political, and familial life?” (8) She draws equally on theoretical literature and on details of villagers’ lives to address these questions, and in so doing presents a rich ethnographic portrait of agricultural and social transition.

The book’s initial chapters frame these questions in some detail, convincingly emphasizing both the “sacralization” of rice and its material centrality. Chapter One provides a useful and interesting overview of the history of rice, drawing attention to the underappreciated endemic diversity present in West African varieties. The following chapters serially explore the role of rice in mediating dimensions of social life: we learn how rice production is gendered, how rice becomes a ritual ingredient of cosmological significance at spirit shrines, how its productive requirements filter through family and community relationships, and how the very bases of knowledge and morality cannot be construed without rice. Her treatment of rice’s mediating centrality of all things social is anthropologically familiar, recalling, for instance, Herskovitz’s “East African cattle complex” and Evans-Pritchard’s study of witchcraft among the Azande. Unlike these foundational studies, though, her portrait captures motion and transformation: by drawing upon fieldwork in 2001-2002 and a return visit in 2010, she shows us Jola lives in transition, struggling with outmigration, changing family norms, and even the key moral values that tell them “who they are.” We richly sense what is happening and become acquainted with significant trends, but like Davidson and the Jola themselves, we cannot see with certainty what the future will bring. (Although she acknowledges global trends of deruralization and agricultural modernization, a richer comparative basis would have been welcome.)

As an anthropologist, Davidson does several things very well, eschewing convenient tropes and easy essentialisms at every turn. Her constructivist caveats about African environmental studies, gender, the basis of knowledge, and the concept of “sacred,” for instance, subtly but critically remind us to avoid thinking through easily derived categories. The wealth of community-level data makes this possible, and pleasurable: she weaves together the lives of key informants with her own experiences in compelling ways. Her authorial presence is ample enough to humanize and ground her ethnography in rich and instructive stories, but they do not overtake the wealth of empirical data and theoretical contextualization that provide the book’s broadest foundation. We meet and hear the stories of real Jola individuals, and watch as their lives are clearly contextualized within macro-level data on climate, economics, demography, and national politics. The perceived value of “hard work” begins to unravel in the face of diminishing agricultural returns; families slowly turn to institutional educational opportunities versus subsistence production-oriented lives; and parental authority negotiates the new realities of unwed daughters returning pregnant from city schools.

One shortcoming of the book is more likely due to an editorial miscasting than to any deficiency by the author. The book is part of Oxford University Press’s “Issues of Globalization: Case Studies in Contemporary Anthropology” series, but there is precious little globalization here—and in fact, there needn’t be. As anthropologist Ted Lewellen has pointed out, globalization too often becomes a totalizing perspective, the default analytical frame of reference, when the phenomena we seek to explain are often best addressed by local, regional, and national levels of analysis—with globalization simply offering another level of context. And so it is with Davidson’s exploration of Jola lives. Given the theoretical contexts the author offers throughout the book (Chapter Four on the role of secrecy among the Jola, and between Jola and outsiders, is as fascinating as it is theoretically rich!), the paucity of scholarly attention to globalization studies is noticeable. Her book feels shoe-horned into Oxford’s series on globalization studies.

Nonetheless, Joanna Davidson’s scholarly presentation of the interesting, holistic, and changing world of Guinea-Bissau’s rice-farming Jola is impressive ethnographic work, and useful for environmental anthropologists, development experts, agricultural and social policy makers, agricultural and food historians, and both undergraduate and graduate audiences. For anyone interested in the multiple and inextricable ways that social lives and material production are mutually embedded, in fact, this book provides clear evidence, good story-telling, and a case-study that continues to unfold.



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Review: The Ethnic Restaurateur

Ray, Krishnendu. 2016. The Ethnic Restaurateur. London; New York, NY: Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc.

Reviewed by Rafi Grosglik
Department of Sociology, Brandeis University, Waltham, MA, USA

When we sit in a restaurant and food is served to the table, most of us very often do not look properly at the waiter or the waitress. We pay a lot of attention to the dish that is put in front of us, while overlooking and not really acknowledging the person who serves us (not to mention the cooks in the kitchen, dishwashers, cleaning staff, suppliers and restaurateurs). Ordinarily, the food itself draws most of our attention. Thus, properly recognizing the people who prepared and served our food, and thanking them for doing that, is not done very often. This is one of the common practices that makes the food industry workers invisible. They do things for others—they cultivate, bake, prepare, cook, sell or serve foods—but they are not fully acknowledged. They are unrecognized.

Thinkers such as Nancy Fraser, Axel Honneth, Charles Taylor and others [1] stress that recognition is a basic need of any human beings and an essential process in the social nature of subjectivity and in social interaction. This non-recognition, or invisibility, of food producers can be attributed also to academic writing and to trends in food studies and in sociology and anthropology of food. These fields are saturated with studies focusing on foodstuffs and culinary artifacts, on the “social life” (Appadurai, 1986) [2] of certain foodstuffs or nutritional ingredients, on “food systems” and “foodscapes” or on representations of foods and dishes in popular media. As Krishnendu Ray argues in “The Ethnic Restaurateur”, contemporary theory of the social aspects of culinary culture and taste is strongly shaped by empirical work that examines food consumption and consumers. That includes theories on the opening up of the American palate and the growing popularity in Western cities of dishes and restaurants that are staged as “ethnic” and “authentic”. This scholarship is often done while not paying full attention to food producers and distributers, and thus adding to their non-recognition. Ray directs our attention to the people who produce and distribute so-called ethnic foods, and illuminates the labor  behind contemporary changes in the American palate. In “The Ethnic Restaurateur”, he addresses the paradox that although the foreign-born have numerically dominated the feeding occupations in American cities, their role in the culinary field and their own perspective on the transaction of taste are lacking in the literature that deals with taste and culture-making (p.1). In this respect, “The Ethnic Restaurateur” is an important and unique work that calls for recognition.

Centering on the visible different immigrants, those who look different, sound different and prepare different food (p.1), as well as looking at the urban culinary field from the perspective of the ethnic restaurateurs – Ray attempts to grasp both the subordination and the power of immigrant restaurateurs. He provides a voice to ethnic restaurateurs and describes what they have to say about the city, the consumers’ taste and making a living within the constraints of those constructions (p.24). Doing so, he contributes to their struggle for recognition, to their efforts to move from inferiority to equality and changing their visibility as Others to their visibility as Selves. In theorizing encounters between immigrants and natives—as it is manifested in shops and restaurants on the streets of New York City; in culinary teaching and training institution (Culinary Institute of America) and in restaurant evaluations and surveys—Ray offers both macro and micro levels of study of contemporary relationships between the non-ethnic center and the ethnic others. He provides an ethnographic description that demonstrates a double movement between discourse and practice. In his analysis, he pays attention both to the representations that produce certain contingent subject positions (ethnics, immigrants, Anglos, natives, etc.) or objects (ethnic food, Indian food, American cuisine, haute cuisine etc.) and to the physical, habitual and professional practices, which are more open to subtle possibilities than representations (p.22).

Contrary to previous studies on “ethnic cuisine” that point to cultural appropriation, culinary colonialism or culinary imperialism, Ray is reluctant to use those sorts of explanatory accounts. He emphasizes that ethnicity is not a thing and therefore it cannot be appropriated. According to his view, the openness to “ethnic” dishes and tastes are the outcome of a “relationship of domination” (p.194). For Ray, ethnic entrepreneurs should be perceived as important actors in the aesthetic transaction. Their bodily presence in metropolitan spaces; their pre-reflective knowledge of everyday practices (such as cooking) (p. 192) and their labor that shifts between taste and toil (p.17)—all of these aspects played an essential and constitutive role in urban American culture and changed the ways people eat and think about food (p.192).

The first empirical chapter of the book, Dreams of Pakistani Grill and Vada Pao[3] in Manhattan: Immigrant Restaurateurs in a Global City, revolves around the story of two separate immigrants who tried to establish restaurants in New York City. It details their practices, their “being in the city”, and the ways they learned to deploy [their] hands and tongues (both for talk and taste) […as well as the ways they] brought their memories of things [they] had eaten (p.53). These practices are entwined with their education, economic capital, morals and motivation. Altogether, they form the basis for the design of their restaurants and their actions, and comprise their agency in the construction of an urban-cosmopolitan gastronomic discourse.

In chapter 3, Hierarchy of Taste and Ethnic Difference: American Gustatory imagination in Globalizing World, Ray steps out of the perspectives of the restaurateurs and points to the ways in which different kinds of restaurants and cuisines have been historically evaluated by American taste-makers. He describes how journalists and restaurant critics constructed certain “ethnic cuisines” in the lower stages of a hierarchical system of symbolic values and meanings. Within this system, the aesthetic values produced by immigrant restauranteurs have become invisible (to use again the terms of Axel Honneth[4]) and their product of labor and knowledge are discussed as a matter of necessity and toil. By contrast, those very taste-makers attributed high-status to other foreign foods, initially Continental and French cuisine and later Italian and Japanese. Ray exemplifies the formation of hierarchies of tastes and provides a convincing explanation to the question: Why aren’t Western consumers willing to pay the same prices they pay in Italian or French restaurants when they consume, say, dishes that are cast as Chinese, Vietnamese, or Indian?

In chapter 4, Extending Expertise: Men in White at the Culinary Institute of America, the author continues to discuss the reconfiguration of the American palate, as it is manifested in American haute cuisine. Based on ethnographic work in the premier cooking school in the United States, he portrays the strife between chefs (which are associated with characteristics of whiteness, masculinity and professionalism) and the ethnic restaurateurs (who are conceived as associated with otherness, femininity, toil and domestic skills).

In the last empirical chapter, Ray points to the tension between the categories of “chef” and “ethnic”, as indicated from his interviews with immigrant restaurateurs-chefs and his examination of the ways their experiences are reflected in restaurant criticism and cookbooks. Ray points to the barriers that ethnic cooks aspiring to be professional chefs face, and to their struggles when they already achieve this status, as they were required time and again to turn back to their heritage, to their allegedly authentic and natural skills (as subjects that were born to the category of ethnicity) – notwithstanding their professional skills. The chapter illuminates the boundary between ethnicity and expertise, but also suggests that the twining of ethnicity and expertise is actually “central to the fabrication of contemporary identities in urban settings such as Manhattan” (p. 183).

Ray contends that, on the one hand, public culinary culture in American cities is a domain of the social field where old elites (American native-born consumers, chefs and taste-makers) abject foreign-born cooks and restaurateurs (p. 190); but on the other hand, immigrants have the resources to turn the table on the dominant culture of taste (p.194). The latter statement is a derivative of his argument that the aesthetics of the dominant classes is no longer the dominant aesthetic in urban food consumption (as evident, for example, in the fact that a wide range of classes can afford non-expansive “ethnic” dishes) (p.189). However, in my view, the former statement—about the subordination of immigrants and their produce in the culinary field (which resonates a form of racial or ethnic hierarchy in American society in general) — is much more convincing, considering the empirical data presented thorough the book.

This book combines meticulous ethnographic descriptions with refined theoretical analysis of the social aspects of taste, culture and power relations. It provides an original thesis about the connection between food and ethnicity and between commerce and culture. It will be of great interest to scholars of food studies, sociology and anthropology of food, culture, taste and consumption; but also to anybody concerned with ethnicity, immigration and diasporic studies, urban studies and sociology and anthropology of the body.

[1] Fraser, N., & Honneth, A. (2003). Redistribution or recognition?: A political-philosophical exchange. Verso. ; Taylor, C. (1992). Multiculturalism and the Politics of Recognition. Princeton, NJ; Princeton University Press.; Honneth, A. (1995). The Struggle for Recognition: The Moral Grammar of Social Conflicts. Cambridge, MA: MIT Press.

[2] Appadurai, A. (1986). The social life of things: Commodities in cultural perspective. Cambridge: Cambridge University Press.

[3] Deep fried potato patty served in a bread bun.

[4] Honneth, A. (2001). Recognition: Invisibility: On the Epistemology of “Recognition”. Aristotelian Society Supplementary,75: 111–126.

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What FoodAnthropology Is Reading Now, June 17 Edition

We have a global and eclectic collection of readings for you this week, with a lot of hidden treasures among the links. See below. If you are inspired by food and nutrition related items you find, please send them to us at either or

What is the market for religiously sanctioned foods? The French daily Le Monde reports on the growth of the halal meat market in that country. Anthropologist Florence Bergeaud-Blackler, author of a book on halal practices, notes that French companies started exporting halal meat to Muslim countries decades ago. Today halal meat may be a 5.5 billion Euro market, sold in both specialized butcher shops and big supermarket chains. The article is in French.

Historian and food activist Michael Twitty responds to queries about the intersection of sexuality, faith, race, and food activism in this blog article: “There is a dialogue in the world of food about homophobia in the industry kitchen and little whispers about queerness and food—but what happens when you sit at the crossroads of gayness, Blackness, and faith and do this sort of work?

A nice little video in which an organic seed rants in a foul mouthed way about big ag, chemicals, GMOs, and other aspects of our food system. Fun, with poop jokes.

From the website “The New Food Economy,” a series of articles devoted to considering the impact of Michael Pollan’s “The Omnivore’s Dilemma” ten years after it was first published. This includes a timeline of what they think of as milestones in “the new food economy,” commentary from luminaries from many corners of the food activist world, and more. Curiously U.S. centric – it would be interesting to see what something equivalent with a global viewpoint might look like. There are alternative views of the timeline proposed in the series, including this one from the Small Planet Institute and this one from Brad Wilson, farm activist and blogger at FamilyFarmJustice.

This two part series in Sapiens by Karen Coates starts with a food diary from her work with a bomb clearance team in Laos, a country with a stunning amount of unexploded ordinance left over from the U.S. war in that region. The food the team prepared and ate while working there reflects the problematic local food economy and ecology, related to the history of war, the global trade in endangered species, and poverty. Useful ethnography with potential to set off great classroom policy discussions.

The seafood industry raises additional global issues. In this article, the author examines the exploitation of workers in that industry in sites ranging from Southeast Asia to Louisiana. She also documents efforts to organize workers and police the conditions in which they work. Meanwhile, fishers in Louisiana struggle to make a living in a context in which they are challenged by the global trade in seafood, disaster, weak U.S. regulation of imported seafood, and other issues, as explored in this excellent article by Michael Stein.

The Southern Foodways Alliance podcast Gravy recounts the strange phenomenon of Jubilee, in Alabama’s Mobile Bay. Why do thousands of fish, shrimp, crabs, eels, and more suddenly fling themselves on the shore in the middle of the night? Strange and true stories from the Gulf Coast.

In this short (around 9 minutes) documentary, Sol Friedman interviews a very philosophical ninety-year-old Jewish woman whose faith has been shattered by Google, among other things and who, as a consequence, decides for the first time in her life to try bacon. But not before considerations of faith, reason, family history, and the potential for God’s wrath.

After you consider all this, you are probably getting anxious about publishing your own research. Emily Contois has just published a very helpful guide to food studies journals on her blog. Get those articles submitted!

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SAFN at the ASFS Scarborough Fare


SAFN is a co-sponsor of the Association for the Study of Food and Society conference that will be held in Toronto next week from June 22-25. A number of SAFN members will be participating and we are organizing an informal gathering for SAFN members on Friday from 4-5pm.

Here is a partial of list of SAFN participants:

Abby Golub will present a poster at the pre-conference student day on June 21st. It is called: “How is Life After Fruit Picking? Precarity, Aspirations, and Social Mobility in the Life Trajectories of Hindi-Speaking Migrant Agriculture Workers in Belgium.”

David Beriss is participating in a roundtable on Sidney Mintz “A Sweet and Powerful Contribution: Sidney Mintz and Food Studies (A Multidisciplinary Roundtable)”. This is session C6 on Thursday, June 23 1:30-2:45. Beriss will also be giving a paper, “City in a Cup: The 2013 Public Drinking Crisis in New Orleans” in panel F2 “An Intersectional Approach to the Gentrification of Culinary Knowledge” on Friday, June 24, 10:15-11:30. Ashante Reese is the chair of this session and she will also be presenting on this panel. The title of her paper is “D.C. is Mambo Sauce: Race, Class, and Authentic Consumption

Rachel Black, Alyson Young, Mike Burton and Rick Wilk will give papers in session D1 “Food and Gender: Anthropological Perspectives” on Thursday, June 23 from 3:15-4:30.

Rachel Black will also be participating in the roundtable session L6 “Professional Development: What Do Journal Editors Want?”

Friday, June 24, Janet Chrzan is giving a paper in panel H1 “Pseudoscience and Nutrition: The Enduring Appeal of Magical Thinking, Dietary Fads and Nutritional Extremism”. The title of her paper is “Organics: Food, Fantasy or Fetish”

Amy Trubek will be participating in a number of panels:

  • Roundtable: Food and Agricultural research: What can French and American researchers learn from each other?
  • Panel G8 “What Does Income Have to Do With It? Making Meals and Socioeconomic Status in the United States”. Her paper is entitled “Time is Money: A Century of Changes in Cooks, Cooking Times and Eating Locales”
  • Roundtable 15: Changing Diets, Changing Minds: The Menus of Change University Research Collaborative
  • Roundtable: What can STS offer Food Studies?

Penny Van Esterik will participate in the roundtable C1.“Feminist Food Studies, Part 3 of 3: Toward a Feminist Food Studies” and L5. “Conversations in Food Studies: Working the Boundaries”

Helen Valliantos is participating in the panel B11. “The Politics of Milk and Maternal Health”. Her paper is entitled “Mothers’ Food and Health Perceptions and Behaviours in Ghana”

On Thursday at 10:15, Greg de St. Maurice and Rick Wilk will be on Roundtable B6, “Washoku in Jeopardy? The cultural economy and future of Japanese cuisine.”

If your name is missing, please contact Rachel Black with your details.



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