Tag Archives: unions

What FoodAnthropology is Reading

David Beriss
University of New Orleans

An occasional and somewhat random list of articles, books, web sites, movies, television shows, and other sources of inspiration from anthropologists of food and nutrition. Feel free to send us items we should include in future installments.

The adventures of a French ethnographic film maker traveling across the United States, exploring local foodways. This is a very intriguing web project and a stunning web site. Settle in and enjoy the experience.

Watch  a lecture by Yale historian Paul Freedman on the history of celebrity chefs, at the annual MAD symposium in Copenhagen. If you visit the Mad site, you will find lots of other interesting lectures.

An interview with historian Elizabeth Abbott, author of Sugar: A Bittersweet History, about the role of sugar in contemporary diets, spotted by anthropologist Leslie Carlin.

Anthropologist and former SAFN president Janet Chrzan sends in this article in Mother Jones , which looks at a few recent studies about the American diet and concludes that while some people are eating better, any overall change in national eating habits will need to be driven by changes in the economy (income inequality, for example), rather than in the food system.

From Flaubert’s Bouvard and Pécuchet, to Green Acres, people have made fun of city folks who want to be farmers. But if you are seriously considering it, this piece from Modern Farmer might be a helpful read.

The U.S. Postal Service is honoring chefs with a new series of stamps. The article that explains this also discusses stamps in other countries that honor iconic foods. It might be even better if the stamps were scratch and sniff (maybe not the chef stamps, however).

School lunch has become one of the battle fields for the American culture wars. This article, by Franco-American journalist Hélène Crié-Wiesner, tries to make sense of the fight for French readers. The article, which is in French, suggests that the debate is less about food and kids and more about anti-Obama propaganda.

We have not seen the first issue of Render: Feminist Food & Culture Quarterly, but the web site is pretty interesting and you may want to take a look. For example, Phylisa Wisdom’s article on loving Mexican food in the context of U.S. immigration debates poses some sharp questions about culture, representation, labor, immigration, and other issues and might help start a robust discussion in a food studies class.

On the subject of journals, there is a new(ish) Canadian Food Studies journal and it is open access, so you can go ahead a read it even now. And if you want, you can also submit articles. Details and issues (well, 1.5 issues, it looks like so far) on the web site.

And on the subject of immigration and labor, this recent article in The New Yorker describes the efforts to organize fast food workers that have resulted in increasingly large protests, sit-ins and strikes in the last few years. The central demand is for a $15 hourly minimum wage in the industry along with recognition for unions, but the industry objects that this is too much. From the daily lives of workers, to the history of unions, the organization of the fast food and broader restaurant industry, there is much in this article for class discussions.

What are other food anthropologists reading? Let us know!

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Filed under anthropology, food activism, food policy, Food Studies, labor, nutrition

Will Work For Food?

Making Cheese Eataly

Food and Work

Call for Papers

 Special issue of Labor: Studies in Working-Class History of the Americas

Susan Levine (University of Illinois at Chicago) and Steve Striffler (University of New Orleans), co-editors

Food studies has become an important field for research as well as for activist-oriented students and faculty.  A spate of new literature looks at foodways and identity, agricultural policy and the industrialization of the food system, commodity chains and globalization.  What is missing from this new work is a historical look at food and agriculture as sites of work.   The classic labor histories of meat-packing, restaurant work, or food boycotts, for example, have yet to be up-dated in response to this new research.

We will be editing a special volume of Labor focusing on the history of food work broadly defined.  Possible topics include:

  • Cooking as domestic labor (slaves, servants, maids)
  • Agricultural labor in the context of globalization
  • The impact of fair trade on local agricultural labor
  • Food workers as political actors – eg, the anti-GMO movement in Mexico; the role of food workers in the Civil Rights Movement
  • Restaurant/food-service worker organizing
  • Working class diets – nutrition, malnutrition, and obesity as class issues
  • The work and industrialization in food service corporations
  • Agricultural policy (eg, the Green Revolution) as labor policy
  • Military rations – keeping soldiers healthy
  • Food politics – boycotts, food-strikes
  • Home Economics – gender and professional work/the de-skilling of cooks

Prospective authors should send abstract (300 words) and short CV to slevine@uic.edu andstriffler@hotmail.com by October 1, 2013.  The editors will determine whether the proposed work fits thematically in the special issue.  Articles will be due June 1, 2014.   The special issue will appear as the Spring 2015 volume of Labor.

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Filed under anthropology, Call for Papers, CFP, Food Studies, history, labor, unions, work