The Sophie Coe Prize is awarded each year to an engaging, original piece of writing that delivers new research and/or … More
Category: history
“I Remember the Day I said ‘Okay, I’ve Read Everything,’” an Interview with Carole Counihan
David Sutton Here is the second in my series of video interviews with food anthropologists. This one is with Dr. … 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
Before Farm to Table Fellowships
See below for information on semester-long fellowships at the Folger Shakespeare Library on early modern foodways. Follow the links for instructions … More
Culinary Historians of New York Scholar’s Grants
CULINARY HISTORIANS OF NEW YORK ACCEPTING APPLICATIONS FOR 2017 SCHOLAR’S GRANTS INCREASED FUNDING BY JULIA CHILD FOUNDATION FOR GASTRONOMY AND CULINARY … More
Southern Provisions
Ellen Messer Tufts University Shields, David S. (2015) Southern Provisions. The Creation and Revival of a Cuisine. Chicago: University of … More
Eating in the Side Room: Food, Archaeology, and African American Identity
Review of: Warner, Mark S. 2015. Eating in the Side Room: Food, Archaeology, and African American Identity. Gainesville: University Press of … More
Food and the French Empire
A special issue of French Cultural Studies (26:2) on “Food and the French Empire” is available for free through July at http://frc.sagepub.com/content/current. … More
Food and Work in the Americas
Sent to us by Steve Striffler (Anthropology, University of New Orleans): Food and Work in the Americas, a special issue … More
Wandering Washington: Food Journeys
Joel Denker Washington D.C. The country’s largest Ethiopian community. The second largest concentration of Salvadorans in the U.S. The demographic … More
FoodAnthropology 