Review: Bread for the Living, Bread for the Dead

Alexander Strecker (ed). Bread for the LIving, Bread for the Dead. Tavros Press, Athens 2025. 137 pp. ISBN 978-618-87697-0-0 David … More

Review: Rice and Baguette

Vu Hong Lien. Rice and Baguette: A History of Food  in Vietnam.  Reaktion Press. London: 2016  ISBN:  9781780236575.  pp.252. Richard … More

Call for papers: Amsterdam Symposium on the History of Food 2025

On 5 and 6 June 2025, the 8th Amsterdam Symposium on the History of Food will take place at Allard … More

Indigenous Varieties in Lebanon: An Embrace of Phoenician Terroir

Samira BecharaUniversity of New Orleans I am a budding historian researching wine in Lebanon, particularly French policy and Lebanese wine … More

Review: The Automat

David Beriss The Automat, directed by Lisa Hurwitz. 2021, 1hr 18 minutes. I ate in an Automat only one time. … 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

Christine Wilson 2021 Undergraduate Award Winner

SAFN is pleased to announce that Carolyn Mason is the winner of the 2021 Christine Wilson Undergraduate Award, for her … More

Review: Freedom Farmers

Monica M. White. Freedom Farmers: Agricultural Resistance and the Black Freedom Movement. University of North Carolina Press, 2018. ISBN # … More

Review: Our Daily Bread

Our Daily Bread: A Meditation on the Cultural and Symbolic Significance of Bread Throughout History Predrag Matvejević. Translated from the … More

CFP: Eating On the Move

We recently received the CFP below for an intriguing looking conference in Rome in September, 2021. This should be of … More