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 email@example.com or firstname.lastname@example.org.
Feeling overwhelmed by all the political changes taking place at one time? Perhaps one way to get a grip on things is to focus on just one aspect of change. You might think about sustainability and food justice in urban environments, for instance. Fabio Parasecoli has written an intriguing review of two new books on this topic right here. The books are Rositza Ilieva’s “Urban Food Planning: Seeds of Transition in the Global North” (Routledge, 2016) and Kristin Reynolds and Nevin Cohen’s “Beyond the Kale: Urban Agriculture and Social Justice Activism in New York City” (University of Georgia Press, 2016).
A team of AP reporters (Esther Htusan, Margie Mason, Robin McDowell and Martha Mendoza) researched and wrote a series of the most disturbing and incredible stories about the slavery in the seafood industry last year. The series won a Pulitzer Prize for Public Service. You can—and should—read all of it here. If you are eating imported seafood, once you read this you will be very concerned about who has been victimized in getting it to your table. Assign this in your classes.
Once you have read the AP report, you will want to find out where you can get seafood that is not produced by slaves. You may also want the supply chain to be shorter, the seafood to be sustainable, and more. PBS and NPR have produced this fascinating story by Allison Aubrey on an effort in New England to get Americans to eat domestic seafood that meets those criteria. Similar efforts are going on around the country, of course, so look around locally and you may find something.
Has the United States been experiencing “the Golden Age of Restaurants” and is it about to come to an end? In this thrillist article, Kevin Alexander examines the evidence for the imminent bursting of the restaurant bubble economy. This the part three of three articles. Links to the other two are in the article, of course.
Meanwhile, New York Times restaurant critic Pete Wells recently gave no stars to the star-driven healthier fast food alternative restaurant Locol in Oakland. This might seem like an odd restaurant for the New York Times critic to review, but given the high profile of the owners (Daniel Patterson and Roy Choi) and the highly publicized social mission (“the most important fast food restaurant in America,” according to Willy Blackmore, at eater.com), perhaps it is not surprising. Whether he should have and whether he committed an injustice in so doing has been the object of much social media attention. The response from Chef Choi is here. Here is an overview of the debate from Jay Barmann and here is where LA food critic Jonathan Gold commented.
One of the more inspiring TED talks I have seen in a long while was this very brief lecture by culinary historian Michael Twitty. In it, he recounts both his personal trajectory and his ideological commitment to challenging the way Americans think about race and food. Excellent scholar activism and potentially very useful for class discussions.
Raising related issues, but in a curiously essentialist manner, this piece on the Intersectional Analyst blog by Lorraine Chuen attacks culinary appropriation by white chefs. The fundamental issue is an important one, but this blog posting seems to suffer from a deeply reductionist understanding of things like cuisine, culture, race, and ethnicity. This might be because the author is focused in this article on “data” rather than on actual people. All that said, it would make for a great reading if you want to spark a discussion in a class.
Why are cured foods so trendy and how does that relate to the former Soviet Union? It doesn’t, really, but you might think so if you read this lovely discussion between Christina Crawford and Darra Goldstein from Harvard Design Magazine. Great hypotheses are tossed out and discarded, large pieces of furniture are discussed, a jar of mushrooms is produced from under a bed. Get some dark bread, some herring, and vodka and enjoy.
What happens to culinary media stars in the wake of the election? Do they also think food is political? Anthony Bourdain clearly does. Read this biting and bitter interview from a few weeks ago, conducted by Helen Rosner. Bourdain appears to have a strong moral compass and a colorful way of speaking about it.
Let’s end this with the suggestion of a drink: Black Lightning. From the always-interesting Southern Foodways Alliance, this discussion between Jonathan Green and Kevin Young about the disappearance of black bootleggers from the public imagination. Get yourself a drink and settle in for a fascinating discussion. Enjoy the fact that anthropologist Zora Neale Hurston sets the theme.