David Beriss A new year and a new column. As a reminder, this is a brief digest of food and … More
Category: anthropology of food
Waffle House: Sameness, Diversity and Southern Image
Andrew Mitchel and Laurie K. SmithThe Ohio State University Waffle House occupies a distinct space in the American culinary imaginary. … More
On the Corner of Greenwich and Horatio
David Sutton It was a small, unassuming entrance, hidden away on the corner of Greenwich and Horatio Streets in New … More
Cooking and tasting as complex practice in the work of Amy Trubek
David Sutton In this seventh interview with Professor Amy Trubek (University of Vermont), we discuss the difficult path she followed … More
“This Sweet Potato is Beautiful.” From Ethnoagronomy to Ethnogastronomy in the work of Virginia Nazarea
David Sutton In the current installment of the SAFN interviews on the origins and development of Food Anthropology, I sit … More
Review: Bigger Fish to Fry: A Theory of Cooking as Risk, with Greek Examples
David E. Sutton, Bigger Fish to Fry: A Theory of Cooking as Risk, with Greek Examples, Berghahn, 2021, ISBN 978-1-80073-223-0 … More
“What are people claiming when they say that a food is local?” An Interview With David Beriss
David Sutton In this fifth installment of interviews with anthropologists about their work on food I talk with longtime friend … More
Review: Nomadic Food
Isabelle Bianquis and Jean-Pierre Williot, eds. Nomadic Food: Anthropological and Historical Studies Around the World. Rowman and Littlefield. London. 2019. … More
Thesis Review: Tasting Tea, Tasting China
Tasting Tea, Tasting China: Tearooms and the Everyday Culture in Dalian. Yingkun Hou. Ph.D. Thesis in Anthropology, Southern Illinois University, … More
The Sophie Coe Prize in Food History 2022
See below for a call for applications for the Sophie Coe Prize. While technically a history prize, anthropologists have won … More
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