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
On Chicken Soup and Justice
Editor’s Note: This is part of a series of postings by students in a graduate seminar on food justice at … More
Thesis Review and Interview: Deorukhe Women’s Agency in the Making of Bodies, Cuisine, and Culture in Maharashtra, India
Photograph: Gauri A. Pitale – Waterlogged rice fields of rural Konkan, Maharashtra Please note: As Associate Editor, I am soliciting reviews … More
Meal Kits: Our Culinary Future?
Amy B. Trubek, University of Vermont Americans spend more and more money on food prepared outside the home, and every … More
“It’s Kind of Cool to be a Turnip Expert”: Dr. Clare Sammells on Experiential Learning through Field Trips and Food Experts
Lauren Moore University of Kentucky For the May installment of the Food Pedagogy Interview Series, we hear from Dr. Clare … More
CFP: Putting the Cult back into Food Culture!
Food Cults Call for Chapter Proposals Editor: Kima Cargill, University of Washington Publisher: Rowman & Littlefield/Food & Gastronomy Series Series … More
The New Southern Food and Beverage Museum
David Beriss University of New Orleans Do you live somewhere with a cuisine of its own? How would you know? … More
Eating Alone? Friends Are One Click Away
Sangyoub Park Sociologist Washburn University Are you getting tired of “eating alone”? Now you have a solution. Just click away. … More
Book Review: Greek Whisky!
Bampilis, Tryfon. 2013. Greek Whisky. The Globalization of a Global Commodity. Oxford: Berghahn. Ellen Messer Tufts University As a culinary … More
CFP: Less Palatable, Still Valuable
CFP for annual meeting of the American Anthropological Association December 3-7, 2014, Washington, D.C. Panel Title: Less Palatable, Still Valuable: … More