Tag Archives: tipping

What FoodAnthropology Is Reading Now, March 12, 2018

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.

It was only a matter of time before the question of sexual misconduct in restaurants intersected with the issue of tipping. Catrin Einhorn and Rachel Abrams investigate the often fraught relationship in this excellent article in the New York Times. The article includes useful videos. Is it time to end the degrading custom of tipping and just pay people properly?

Every social issue intersects with restaurants, as we have noted before. Here in New Orleans, chef Tunde Wey, working with Anjali Prasertong, a graduate student in Public Health at Tulane University, created an experiment designed to raise awareness of the wealth gap between white people and people of color in the United States. For a normally $12 lunch, people perceived as white were asked to pay $30, while everyone else was offered the regular price. Customers could choose to pay the higher price or not and everyone was interviewed about the experiment. Maria Godoy wrote about the whole thing on the NPR’s The Salt blog.

Have you been to the Spam festival in Isleton, California? This festival commemorates the miraculous survival of Spam cans after the town flooded in 1996. Read about the festival and listen to the Bite podcast, from Mother Jones, here. The latest episode includes additional stories about Tunde Wey’s experiment with food prices (see above) and about a member of Congress with an organic farm and a restaurant.

It is disturbing that Wey needs to remind us of the impact the racial wealth division has on Americans in 2018. This is, in fact, not a new story and we should have learned its lessons long ago. For a reminder of when Americans learned about this in an earlier era (even then, probably not for the first time), listen to this podcast, from the Southern Foodways Alliance program Gravy. Voting rights, along with public health and access to food in the American South in the early 1960s, examined by Sarah Reynolds, retells a story that still needs to be told. Use this in your classes. (The podcast coincides with the republication of the book Still Hungry in America, which you should take a look at too.)

From hunger to plenty: American fast food is notoriously stuffed with enormous amounts of cheese. Could this cheese tsunami be a result of a conspiracy, the work of the “Illuminati” of the dairy world? Writing for Mother Jones, Tom Philpott (who, to be fair, took the Illuminati idea from Bloomberg), says yes. He traces the cheese tide to overproduction and government policy to persuade you to eat more cheese. There is a disturbing cameo from President Trump too.

President Trump’s administration is working on rolling back the regulations put in place to prevent another oil spill disaster in the Gulf of Mexico. Why is this about food? Because the Gulf of Mexico is where quite a lot of our seafood comes from and because many of the people who work in the oil industry also work in the fishing industry. As the article notes, the regulations were “written in human blood.” What is the price we will inevitably pay for rolling them back? Eric Lipton looks into this in this article from the New York Times.

What is the role of a seed library in Palestinian resistance to Israeli occupation? Vivien Sansour, who founded the Palestine Heirloom Seed Library, explains the local and global implications of this kind of activism in an interview with Joshua Leifer, on the +972 Magazine blog.

While we are in the neighborhood, this article by Rafram Chaddad weighs in on the debates about Israeli food by calling attention to the relationship between Jews and the foods of the Arab countries where many of them lived (and some still live). You have probably already heard the debates around hummus, but where does shakshuka take us? What would happen, Chaddad asks, if we recognized the complexities of the real histories of migration and nationalism that surface through food debates? Share this with your students next time you teach about cultural appropriation, ethnicity, or nationalism.

Forget John Le Carré novels. If you want espionage, read this article by Jessica Sidman from the Washingtonian. She reveals some of the antics that go on behind the scenes as restaurants strive to identify and please critics. Also, Le Diplomate, in D.C., is indeed very French.

Did you know that the organic food advocate Jerome Rodale died on the Dick Cavett show, at the age of 74, moments after declaring that he would live to 100? What impact does the untimely death of longevity advocates have on their credibility? Readers of this blog will probably not be surprised to learn that many people do not understand science very well. For instance, nutrition research that provides results for populations is often misunderstood as advice for individuals. For useful perspective, read this article by Pagan Kennedy, from the New York Times. And remember, we make no claims concerning how long you will live if you read this blog.

Leave a comment

Filed under anthropology, anthropology of food, Food Studies, nutrition

What FoodAnthropology Is Reading Now, October 4, 2016

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 this week with a rumination on the meaning of “sustainability” across languages and cultures. This piece, from María García Maldonado, Rosario García Meza and Emily Yates-Doerr, raises questions about how to think about this term while we are rethinking the tropes of modernity. From English, to Spanish, to Mam, in highland Guatemala, this brief-but-provocative article is part of Cultural Anthropology’s “Lexicon for an Anthropocene Yet Unseen.”

The same companies that supply your campus food service probably also run food services for American prisons…and they do so, in many states, for very little money. This article looks at the monetary constraints that have been imposed on prisons, even as the U.S. incarcerates a growing population. Is there anything wrong with running a prison food service as for profit enterprise? Is it important for prisoners to receive good nutrition? Apparently these are not rhetorical questions.

On a more upbeat food service note, the National Museum of African American History and Culture recently opened in Washington, DC and it has a restaurant. Writers from Smithsonian Magazine provide an overview of some of the foods served there, along with their history, here.

How essential is online media to the success of restaurants? How much has the development—in just the last decade—of web sites and blogs devoted to chefs and restaurants changed the business of providing food to the public? This short piece from Grub Street (one of those sites) explores these questions.

There have been a number of articles about the dismal wages many restaurant workers make in the U.S. and about efforts to remedy that by moving away from tipping. But much of what we have read on this topic is New York-centric. Want to know more about how this is playing out in the rest of the U.S.? This article, from Helen Freund in the New Orleans Gambit is a good place to start. How is this debate going on where you live?

What kinds of organizations advocate for farmers in the United States? There are many, of course, with a lot of different political perspectives. Read this interview with Roger Johnson, president of the National Farmers Union to learn about that particular organization’s approach to various food and agriculture issues.

Trade agreements have been getting seriously bad press in the current U.S. presidential campaign. It is possible, however, that not all trade agreements are bad. Read this short article about trade agreements on organic foods that recognize organic standards in other countries. And for a more in depth analysis, here is a link to the report referred to in the article.

You have probably seen all the advertisements for services that will deliver meals directly to you, with ingredients that you can easily prepare. Is this a healthy alternative to actually cooking? Is it a gateway to real cooking? Ankita Rao tries one service, then explores some other interesting ways in which people are being taught how and what to cook. Also, Krishnendu Ray is interviewed.

Many of you probably have deeply researched ideas about why some foods are kosher and others are not. But have you ever wondered how wine gets to be kosher? Or why most bourbon and some Scotch is kosher? From “The Alcohol Professor” (in this case, Amanda Schuster), a handy guide to and analysis of this fraught topic.

Leave a comment

Filed under anthropology, anthropology of food, Food Studies