David Sutton Here is the second in my series of video interviews with food anthropologists. This one is with Dr. … More
Tag: history
Review: Making Milk
Cohen, Mathilde, and Yoriko Otomo. Making Milk: The Past, Present, and Future of Our Primary Food. London: Bloomsbury Academic, 2017. … 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
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
CFP: Trusting the hand that feeds you
Conference of possible interest to readers of this blog: The interdisciplinary research group Social & Cultural Food Studies (FOST) of … More
Will Work For Food?
Food and Work Call for Papers Special issue of Labor: Studies in Working-Class History of the Americas Susan Levine (University of … More
CFP: Devouring Japan
The Center for East Asian Studies at the University of Texas at Austin invites paper proposals for “Devouring Japan,” a … More
