February 9, 2016: Hi FoodAnthropology readers,
We have a reader contribution to kick us off this week:
Food, Art, and History at the Getty Center: If anyone is in or going to Los Angeles, it’s worth a visit to the Getty Center to see exhibit called “The Edible Monument: The Art of Food for Festivals”. (Actually it’s always worth a trip to the Getty if you’re in Los Angeles.) I visited in December and my first thought, when I saw the title, was of Glastonbury, Woodstock, Burning Man, and so forth. I pictured hot dogs and veggie burgers, carts with ketchup and mustard. No, nothing of the sort; this is the Getty, and these festivals were medieval. Literally. The exhibit is largely pictorial. My favorite image is ‘The Land of Cockaigne, where whoever works the least earns the most’, a colorful illumination from the early 17th century depicting among other scenes ‘plains of marzipan and candies’ and ‘moat of good Greek wine.’ The centerpiece of the show is Ivan Day’s ‘Dessert Table after Menon’, an architectural model constructed of sugar. The exhibit ends on March 13, 2016.
Mars, in response to consumer demands, announced they will remove artificial colors from all its products globally. While artificial colors have already been eliminated from products sold in Europe, they remain in use in the USA. Mars’ change will align them with other food manufacturers, Nestlé and Hershey, which have made similar pledges: Mars to ditch all artificial colours from its entire global food portfolio
Food Tank interviewed John M. Mandyck, author of Food Foolish: The Hidden Connection between Food Waste, Hunger and Climate Change: Understanding food waste, hunger, and climate change with John Mandyck
Slog considered how Beyoncé, in the single Formation she premiered at the Superbowl, used food to convey aspects of identity, blackness, and Southern womanhood: Food and Identity in Beyoncé’s “Formation”
NPR’s The Salt wrote about a Japanese program to certify Japanese restaurants operating outside the country, ensuring they uphold standards of traditional Japanese cuisine: Sorry, Sushi Burrito: Japanese Program Certifies Authentic Cuisine
The New York Times wrote about the rise in–and importance of–cover crops in agriculture: Cover Crops, a Farming Revolution With Deep Roots in the Past
Finally, in honor of the Lunar New Year, Time published A Very Brief History of Chinese Food in America from food historian Emelyn Rude.
As always, if you have a link you’d like to share with other FoodAnthropology readers, please send it to LaurenRMoore@uky.edu.