David Beriss
A brief digest of food and nutrition-related items that caught our attention recently. Got items you think we should include? Send links and brief descriptions to dberiss@gmail.com or hunterjo@gmail.com.
Let’s start with a cheery report that argues, as we often do here, that whatever you are doing to improve the planet is probably not enough. Sorry. In this article, from The New Republic, Emily Atkin looks into companies (Hungry Harvest and Imperfect Produce) who send out boxes of damaged produce directly to consumers, as an alternative to the produce being destroyed or left in the field. This seems like a great way to prevent waste in our food system, which is a huge problem. Atkin, drawing on her own research and on analyses from a few food activists, shows that these companies may not actually be helping. This is not a simple story, however, so read it before you drop your subscription to one of these services.
Apparently many citizens of rich countries are worried about getting enough protein. Which seems truly weird, given the amounts of meat people consume, but what do I know? In this article from the Guardian, Bee Wilson writes that “anxiety about protein is one of the things that drives a person to drink a flask of vitamin-padded beige slurry and call it lunch.” Gah! Seriously, however, Wilson’s article explores this situation from a lot of angles, from debates about faddish nutritionism, to the dietary needs of athletes, to people with protein obsessions, and even a strange store called Protein Haus. This could be a really useful article to spark a fad diet discussion in a class!
As something of a corrective to the above fad, the medical journal the Lancet has recently published an article that looks at food systems and healthy diets around the world. They note that “unhealthy diets pose a greater risk to morbidity and mortality than does unsafe sex, and alcohol, drug, and tobacco use combined.” Which is impressive. By the way, this article is a product of the EAT-Lancet Commission on Food, Planet, Health, whose web site you should visit for a lot more interesting content of this sort.
The debate about cultural appropriation and food has been raging for a long time now, on multiple fronts, at least in the U.S. In this intriguing blog posting, food historian Ken Albala raises some questions about the relationship between ancestry and the right to cook particular foods. If you are keeping a list of relevant public debate pieces on this topic, then this is another one to include. The big question, which is not addressed here, is what the debates about food and cultural appropriation are actually about. Probably not food, really.
But wait, there is more. Writing in Eater, Sara Kay draws on her studies of thousands of Yelp reviews to argue that those who comment on the authenticity of restaurants are often writing in support of white supremacy. She writes that “the word ‘authentic’ in food reviews supports white supremacism, and Yelp reviews prove it.” She is pointing to a wide range of expectations that focus mostly on restaurants associated with immigrants or with specific ethnicities (Mexican, Chinese, other Asian cuisines), that build on stereotypes about food and people and that reinforce a kind of casual racism. She is also pointing to a hierarchy of cuisines (with Euro cuisines at the top) that reflects U.S. social structure. This is an important observation and worth making. However, I wonder if the term “white supremacy” is what we should be using to describe this. I admit to having used it myself to describe the massive system that has kept structural racism in place in the U.S. for centuries. But in a moment in our history when the far right—people who explicitly call for and support white supremacy—is resurgent, perhaps we want to be more careful. It is one thing to call attention to and even denounce structural racism (the hierarchy of cuisines) and those who support it (perhaps these Yelp reviewers), it is quite another to associate those reviewers with the people who marched in Charlottesville. Unless you believe that the only ideological positions possible are “woke anti-racist” and “Nazi,” maybe we should use slightly more nuanced language.
Or perhaps invoking white supremacy requires building a more detailed argument. Writing in Civil Eats, Megan Horst looks into the reasons why farmers of color seem dramatically underrepresented in agriculture today. She explores the history of farming and land access in the U.S., discusses policies supporting different kinds of farming, notes the history of slavery and other forms of exploitation, and puts this into the broader context of the challenges faced by farmers today. Horst considers all of the history and policies together to form a kind of actually-existing white supremacy, which seems distinct from the far-right ideologues in the media of late. Perhaps juxtaposing these two uses of the concept would generate an interesting debate.
Returning, briefly, to those Yelp reviews: the stereotypes that associate the foods of certain non-European groups with both cheapness and a problematic “authenticity” have been the object of a lot of criticism recently. In scholarly work, Krishnendu Ray’s writing has contributed significantly to focusing the debate. Diep Tran’s piece on NPR raised the question of cheapness in 2017. And this has had an impact, I think, on the discourse about food. In the Washington Post, food writer Tim Carman has recently announced that he is dropping the title (“the $20 diner”) because it does a disservice to the restaurants he writes about.
Switching topics: Airport food is generally awful. It helps, when traveling (at least in the U.S.) to have low expectations. I don’t know if Tortas Frontera, a chain of restaurants owned by Rick Bayless, located mostly in O’Hare Airport in Chicago, is any good, but the story of the pork they use is itself quite interesting. Writing for Fooditor, Michael Gebert describes the steps that turn pig into sandwich, most of which occur on a farm owned by Greg Gunthorp, in Indiana. This is not only farm-to-table airport food, but also a very inspiring story of challenging the industrial food system. Maybe the story makes the food taste better too. Let us know if you happen to go through O’Hare and try it.
We toss around theories of race, class, and gender in the social sciences and often forget, I think, that non-academics do not think about these things in the same way. Take, for instance, this very odd yet alluring article on Waffle House “rockstar” short order cooks. The author, Theodore Ross, appears to be an experienced, thoughtful, veteran journalist and, also, a white guy (he says so in the article). The article is a meditation, often laced with pop psychology references, about masculinity, race, and class, all while observing and talking about (and somewhat with) Waffle House short order cooks in Atlanta. Ross really does not understand academic discussions of gender, as this quote demonstrates: “Yet men do exist — or they don’t, and masculinity is “socially constructed,” as is more generally thought these days, which is likely true but has no bearing on the embedded concepts about manliness that sway my perceptions — and these ideas about ourselves exist, if not intellectually then emotionally.” Ross may have some insights into the contradictory nature of work in places like Waffle House. Students could have great fun critiquing this piece, I think. Also, if Mr. Ross should read this: yes, the “embedded concepts about manliness” you refer to are socially constructed and that does in fact matter for your analysis. Socially constructed is not the opposite of real. Trust me on this.
Let’s finish this opinionated digest with a drink. If you have been to Louisiana, you may have been astonished by the garish neon slushy drinks available all over Bourbon Street, as well as the drive-through versions of the same that we have elsewhere in the state. My late lamented colleague, historian Michael Mizell-Nelson, wrote a rather amusing history of these drinks, which may have been invented at the Wilmart (that is not a typo) Liquor Store in Ruston, Louisiana, which is closer to Arkansas then to New Orleans. The complete story of this invention, which Mizell-Nelson (a Louisiana native) referred to as an example of “the less well-documented genius of Louisiana” will amuse and delight you, probably more than the drinks themselves. You can read the first part here and the second one here. I recommend drinking something else, maybe a Sazerac, after you are done.
FOOD RESEARCH: Nutritional Anthropology and Archaeological Methods,
The Key features of these books:
CHR876 – 