Counihan, Carole, and Susanne Hojlund eds. Chefs, Restaurants and Culinary Sustainability. University of Arkansas Press, 2024. 392 pp. ISBN 9781682262658 … More
Category: food education
What we should also consider when we discuss campus food security: Reflections from Covid and Hurricane Helene
Amanda GreenEastern Kentucky University On Friday September 27, 2024, Hurricane Helene dumped 12-20 inches of rain on the western Carolina … More
Thesis Review: Bittersweet – Living with sugar and kin in contemporary Scotland
Bittersweet: Living with sugar and kin in contemporary Scotland. Imogen Bevan. PhD in Social Anthropology, University of Edinburgh. 2022. Francesca … More
Review: Food Justice and Narrative Ethics
Food Justice and Narrative Ethics: Reading Stories for Ethical Awareness and Activism. Beth A. Dixon. Bloomsbury Academic. 2018 ISBN #9781350054561. … More
Review: The Way We Eat Now
Bee Wilson The Way We Eat Now: How the Food Revolution has Transformed our Lives, Our Bodies, and Our World. … More
Review: Making Modern Meals
Making Modern Meals: How Americans Cook Today. Amy B. Trubek. University of California Press. 2017. 320pp. ISBN: 9780520289239. Katharina Graf … More
Teaching Food with Photos: High Point Food Anthropology
After a long hiatus, we return with the next installment in our Food Pedagogy Interview Series. We hear from Dr. … More
A Food Anthropologist at the John Dewey Kitchen Institute
Rachel Black President, Society for the Anthropology of Food and Nutrition Connecticut College Last week, I had the opportunity to attend … More
Roundtable Report: “Globalization of Asian Cuisines”
To celebrate the publication of “Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones,” three of the edited volume’s … More
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