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Of community and kołduny: Food, identity, inclusion, and exclusion among Polish Tatars Food and Foodways (IF 1.2) Pub Date : 2024-07-07 Kelsey Weber-Lawson
Polish Tatars are a minority Muslim community who have lived on the Eastern borderlands of Poland for over 600 years, forming an integral part of Poland despite distinct social and religious custom...
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Dinner under the camel thorn trees: The safari tourist’s travel back in time Food and Foodways (IF 1.2) Pub Date : 2024-07-01 Igor Cusack
Safari holidays are now a major part of the African tourist industry and food has become an essential aspect of the adventure. In the late nineteenth century, rugged imperialist explorers shot and ...
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A taste of freedom: in-cell group cooking and culinary redemption in an Israeli prison Food and Foodways (IF 1.2) Pub Date : 2024-06-20 Hila Avieli, Nir Avieli, Rami Adut, Nadav Davidovitch
The prison’s culinary sphere is a vibrant social arena where the institution’s power structure and dynamics are exposed, enforced, negotiated, and restructured. In Israel, the practice of cooking i...
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North-Atlantic gastrotourism on the move: constructing the Faroe Islands as a food destination Food and Foodways (IF 1.2) Pub Date : 2024-06-19 Francesc Fusté-Forné, Carina Ren
In this article, we explore the role of gastronomy in the development of the Faroe Islands as a tourism destination. We describe and analyze the practices and discourses of the Michelin-star restau...
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The Chile is my uncle: Spicy kinship between humans and more-than-humans in the Sikkimese Himalayas Food and Foodways (IF 1.2) Pub Date : 2024-04-08 Kalzang Dorjee Bhutia
The eastern Himalayan red and green round chiles, known as akubari in the Sikkimese Bhutia Lhokyed language and dalle khorsani in Nepali language, have recently become popular commodities across In...
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Hunting, foraging and the pursuit of animal ontologies Food and Foodways (IF 1.2) Pub Date : 2024-03-27 Catie Gressier
Climate change and the ecological crisis are fueling growing critiques of human exceptionalism within calls to reconfigure human-nature relations. This paper explores how some self-provisioning hun...
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Eating alone or together: Exploring university students’ eating patterns before and during the COVID-19 pandemic Food and Foodways (IF 1.2) Pub Date : 2024-03-26 Daniel O. Mensah, Helena Tuomainen
Commensality with close friends and acquaintances increases opportunities for social connectedness, creates a sense of belonging, and may reduce the risks of isolation among students. The outbreak ...
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The entrenchment of food habits in everyday life: a qualitative investigation of the links between food and other practices Food and Foodways (IF 1.2) Pub Date : 2024-03-22 Morten Wendler
This paper investigates how food practices are shaped by their linkages to configurations of other everyday practices in the lives of consumers. It contributes to discussions of relations between e...
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Slow Food: The Economy and Politics of a Global Movement Food and Foodways (IF 1.2) Pub Date : 2024-03-12 Janita Van Dyk
Published in Food and Foodways: Explorations in the History and Culture of Human Nourishment (Vol. 32, No. 2, 2024)
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Eating While Black: Food Shaming and Race in America Food and Foodways (IF 1.2) Pub Date : 2024-02-25 Priscilla McCutcheon
Published in Food and Foodways: Explorations in the History and Culture of Human Nourishment (Vol. 32, No. 2, 2024)
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Exploring the senses of taste with young children: Multisensory discoveries of food Food and Foodways (IF 1.2) Pub Date : 2024-01-24 Jennifer Coe, Lorenzo Manera, Erik C. Fooladi
Offering children multiple occasions and settings to approach new or least-liked foods has value both from a taste development perspective as well as a pedagogical one. New food experiences in posi...
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“You were born into this world an intuitive eater”: Healthism and self-transformative practices on social media Food and Foodways (IF 1.2) Pub Date : 2024-01-08 Magnus Kilger, Fanny Pérez Aronsson
Our bodies and food consumption are increasingly becoming markers of social identity in contemporary societies. We often participate in “diet culture” by monitoring and controlling our food intake ...
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The global rise of “sustainable sushi” practices: Restaurant responses and challenges Food and Foodways (IF 1.2) Pub Date : 2023-12-26 Iori Hamada
This article probes the pressing query of how sushi restaurants are navigating sustainability challenges and identifies the principal elements aiding their adaptive measures. By employing a multi-d...
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Frozen meat and fish, imperialism, and France in the era of World War One Food and Foodways (IF 1.2) Pub Date : 2023-12-25 Julia S. Torrie
In the history of industrial freezing in France, World War One is often seen as a watershed. Lacking adequate channels of its own to import frozen meat for soldiers, France became dependent on Brit...
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“Missing ingredients: Digital commensality and its challenges in fostering psychological well-being” Food and Foodways (IF 1.2) Pub Date : 2023-11-01 Katrien Maldoy, Karolien Poels, Charlotte De Backer
Commensality, the act of sharing a meal or drink together, has been widely associated with psychological well-being in traditional in-person settings. However, the COVID-19 pandemic and its necessa...
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Vegetarianism without vegetarians: Caste ideology and the politics of food in India Food and Foodways (IF 1.2) Pub Date : 2023-11-01 Aseem Hasnain, Abhilasha Srivastava
Climate change debates have helped frame vegetarianism as a conscientious choice across the globe and also projected India as a shining example of vegetarianism. Before this Euro-American vegetaria...
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Time to treat the climate and nature crisis as one indivisible global health emergency Food and Foodways (IF 1.2) Pub Date : 2023-11-02 Kamran Abbasi, Parveen Ali, Virginia Barbour, Thomas Benfield, Kirsten Bibbins-Domingo, Gregory E. Erhabor, Stephen Hancocks, Richard Horton, Laurie Laybourn-Langton, Robert Mash, Peush Sahni, Wadeia Mohammad Sharief, Paul Yonga, Chris Zielinski
Published in Food and Foodways: Explorations in the History and Culture of Human Nourishment (Vol. 32, No. 1, 2024)
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The family dinner in a period of culinary transformations: A case study from Israel Food and Foodways (IF 1.2) Pub Date : 2023-11-01 Yasmin Einav Aharoni, Dafna Hirsch
Dinner patterns have been changing in Israel in recent decades. While the evening meal is still commonly associated with a specific model comprised of bread, cheese, eggs, and fresh vegetables, the...
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Immigrant entrepreneurs’ culinary, symbolic, and commercial hybridization of Brazilian food in France Food and Foodways (IF 1.2) Pub Date : 2023-11-01 Marie Sigrist, Maxime Michaud
In the context of immigration, immigrants’ foodways in their country of origin meet those practiced in the host country, causing transformations in food practices. This research focuses on the hybr...
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The cookbook as a responsive form Food and Foodways (IF 1.2) Pub Date : 2023-07-10 Laurel Forster
Abstract The purpose of this special edition of Food and Foodways is to examine the cookbook in a fresh light. Previous criticism of cookbooks has concentrated on how the cookbook reflects history, culture and social patterns of behavior. Cookbook criticism has revealed important food histories, unearthed significant cultural phenomena, and demonstrated new ways of understanding social connections
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White Trash Cooking: ‘exploding’ the cookbook Food and Foodways (IF 1.2) Pub Date : 2023-07-10 Janet Floyd
Abstract Ernest Mickler’s White Trash Cooking, with its focus on a disparaged population, its addition of a collection of documentary photographs alongside the recipes, and the camp hilarity of its authorial voice, has long been judged to transgress, shatter or even explode the generic conventions of the cookbook. Mickler’s book clearly does satirize the seriousness of cookbooks’ attention to polite
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Country cooking: Cookbooks and Counterculture in the 1970s Food and Foodways (IF 1.2) Pub Date : 2023-07-06 Laurel Forster
Abstract This article discusses the underlying reasons for the rise in popularity of the country cookbook – a genre that reflects rural cookery practices, using locally-available, seasonal and foraged ingredients – in 1970s Britain. Despite country cookbooks being styled along traditional lines, their increased popularity very much drew upon unconventional, countercultural movements of communal living
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Creating community, one byte at a time: Digital community cookbooks during the COVID-19 pandemic Food and Foodways (IF 1.2) Pub Date : 2023-06-23 Charity Givens
Abstract Community cookbooks, also known as charity cookbooks, have existed in the United States since the Civil War. Originally designed to raise money for war widows and orphans, these cookbooks have remained a fundraising staple for church groups, women’s social clubs, schools, and other non-profits and reflect people and places from specific points in time. With the COVID-19 pandemic and subsequent
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“Accompanying the series”: Early British television cookbooks 1946-1976 Food and Foodways (IF 1.2) Pub Date : 2023-06-22 Kevin Geddes
Abstract This paper provides a historical analysis to demonstrate the connections and developmental links which emerged between cookbooks and television in Britain after World War II, focused on television broadcasts in the period 1946 and 1976. In this paper, I discuss how early presenters of British television cookery programmes, and their publishers, had vision and marketing skills which enabled
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‘Squeezing’ commercial traditional food production space, a case study of local Javanese traditional fish curing Food and Foodways (IF 1.2) Pub Date : 2023-04-20 Rini Suryantini, Paramita Atmodiwirjo, Yandi Andri Yatmo
Abstract This paper explores the idea of “squeezing” as a way of integrating the space of cooking for commercial practice and other domestic-related activities within a limited setting. Such integration of the traditional fish curing space observed in this study arguably demonstrates squeezing as a spatial strategy, which invites further operations. This paper believes that squeezing operates not only
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Tourists, locals and urban revitalization through street food in Warsaw Food and Foodways (IF 1.2) Pub Date : 2023-04-10 Andrea Giampiccoli, Anna Dłużewska, Erasmus Mzobanzi Mnguni
Abstract Eating and drinking venues are key to the creation of new forms of city living that are associated with the regeneration of de-industrialized and depressed urban areas. New ‘food clusters’ with social functions are becoming centers of leisure for locals and tourists alike and they can include various types of food and cuisine. They can also be part of the revitalization strategies of specific
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Challenges of translating food in multiparallel corpus: Beverages and mealtimes in Balzac’s human comedy (La Comédie Humaine) Food and Foodways (IF 1.2) Pub Date : 2023-04-05 Marie Helene Sauner, Ismail Burak Parlak
Abstract French novels of the 19th century recall the aspects of food culture in different ways through their reflections on the golden age for both gastronomy and the pleasures of the table. La Comédie Humaine is a milestone in highlighting the keystones of French food and gastronomy. In this study, we propose a multistage analysis of 21 novels of La Comédie Humaine by examining the food terms and
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The Story of Food in the Human Past: How What We Ate Made Us Who We Are Food and Foodways (IF 1.2) Pub Date : 2023-03-21 Akash Kumar Srivastava, Vinita Chandra
Published in Food and Foodways: Explorations in the History and Culture of Human Nourishment (Vol. 31, No. 4, 2023)
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“I don’t remember any of us … having diabetes or cancer”: How historical oppression undermines Indigenous foodways, health, and wellness Food and Foodways (IF 1.2) Pub Date : 2023-02-02 Catherine E. McKinley, Valarie Blue Bird Jernigan
Abstract Past and present structures of settler colonial historical oppression aimed to erase and replace Indigenous peoples have profoundly disrupted U.S. Indigenous foodways. The purpose of this article is to use the Indigenous Framework of Historical Oppression, Resilience, and Transcendence (FHORT) to understand U.S. Indigenous peoples’ experiences and perceptions of how (a) foodways have changed
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“Humans bring food to their mouths, animals bring their mouths to food”—The morality politics of school-lunch sporks in 1970s Japan Food and Foodways (IF 1.2) Pub Date : 2023-01-17 Nathan Hopson
Abstract We are not only what we eat, but how. This article examines the 1970s’ morality politics of spork usage that accompanied the rollout of rice in school lunches. I argue that these discourses about the material culture and etiquette of eating reflect the economic and political context of 1970s Japan and (re)emergent tensions about national identity and the role of children’s diet and table manners
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Exploring everyday food provisioning: the teleoaffectivity of meal sharing Food and Foodways (IF 1.2) Pub Date : 2023-01-04 Esther J. Veen, Stefan Wahlen, Lian Angelino
Abstract Sharing platforms gained importance in recent years. Little is known about whether and why novel means to digitally share meals are incorporated into people’s everyday portfolios of everyday food provisioning. The objective of this paper is accordingly to explore why digitally mediated meal sharing is incorporated (or not) into an array of everyday food provisioning practices. We use observations
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“Because I saw my mother cooking”: the sociocultural process of learning and teaching domestic culinary skills of the Western Brazilian Amazonian women Food and Foodways (IF 1.2) Pub Date : 2022-10-09 Mayara Sanay da Silva Oliveira, Ramiro Andres Fernandez Unsain, Priscila de Morais Sato, Mariana Dimitrov Ulian, Fernanda Baeza Scagliusi, Marly Augusto Cardoso
Abstract This article describes and discusses the sociocultural process of learning and teaching women’s domestic culinary skills. Drawing on descriptive qualitative research, we conducted an in-depth analysis of semi-structured interviews with 16 cisgender women who cooked at home at least once a day and lived in Cruzeiro do Sul, Acre state, Brazilian Western Amazon. Our results suggest that women
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Modern science, moral mothers, and mythical nature: a multimodal analysis of cod liver oil marketing in Sweden, 1920–1930 Food and Foodways (IF 1.2) Pub Date : 2022-09-21 Lauren Alex O’Hagan, Göran Eriksson
Abstract This paper offers the first case study of the marketing of cod liver oil in Sweden (1920–1930), following the discovery of vitamins A and D. Drawing upon a large dataset of cod liver oil advertisements from the Swedish Newspaper Archive, it uses multimodal critical discourse analysis to investigate how language and other semiotic resources (e.g. image, typography, color) work together to convey
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The refrigerator as a problem and solution: Food storage practices as part of sustainable food culture Food and Foodways (IF 1.2) Pub Date : 2022-09-19 Matilda Marshall
Abstract The aim of this paper is to explore how household food storage practices over time relate to environmental conditions and issues and how this has affected the practices and food culture. Through a bricolage of personal accounts, advertisements, magazine articles and kitchen guidelines, I use Sweden as the empirical example. Departing from the introduction of domestic refrigeration until today
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Food festival experiences from visitors’ perspectives: intellectual, sensory, and social dimensions Food and Foodways (IF 1.2) Pub Date : 2022-09-18 Jonatan Leer, Lene Granzau Juel-Jacobsen
Abstract In recent decades, food festivals have gained popularity across the world. Previous research demonstrates a great diversity in visitors’ motivation and experiences at food festivals. It includes mostly quantitative as well as a few qualitative studies, but we are still lacking in-depth knowledge about visitors’ food festival experiences. This knowledge is important for the practical organization
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Emily Contois, Diners Dudes & Diet: How Gender and Power Collide in Food Media and Culture (University of North Carolina Press, 2020) Food and Foodways (IF 1.2) Pub Date : 2022-07-10 Rachel Cleves
Published in Food and Foodways: Explorations in the History and Culture of Human Nourishment (Vol. 30, No. 3, 2022)
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Ordinary overflow: Food waste and the ethics of the refrigerator Food and Foodways (IF 1.2) Pub Date : 2022-06-27 Anna Sofia Salonen
Abstract This article analyzes the role of the refrigerator in how food becomes waste in socio-material and ethico-cultural practices. The modern food refrigeration technologies and practices have extended food’s useability time. They have transformed ordinary life by allowing households to store ample amounts of fresh food. However, this study suggests that fridges merit more attention not only in
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Size, color, and freshness: Standards and heritage of native potatoes in Peru Food and Foodways (IF 1.2) Pub Date : 2022-06-27 José Luis Fajardo-Escoffié
Abstract Peru is the center of origin and diversity of more than 3,000 varieties of native potatoes although only a few varieties are typically consumed beyond the Andean region. Drawing on 14 months of ethnographic research, I explore the role of standards of size, quality, and colors as well as documents like invoices in formalizing and mobilizing the potatoes in the market. I argue that these standards
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Cooking and feminism through Argentine literature Food and Foodways (IF 1.2) Pub Date : 2022-06-24 Vanesa Miseres
Abstract This essay analyzes women’s connections with cooking through the work of three female writers from Argentina. I uncover key moments in the history of the country in which culinary practices represent a channel for larger reflections on gender struggles and women’s rights. I distinguish three representative cases within the complex and rich relationship between women, cooking, and feminism
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“Mommy-see, mommy-do”: perceptions of intergenerational “obesity” transmission among lower-income, higher-weight, rural midwestern American women Food and Foodways (IF 1.2) Pub Date : 2022-06-24 Andrea Bombak, Emma Robinson, Katherine Hughes, Natalie Riediger, Lisa Thomson
Abstract Public health and media discourses frequently blame mothers for the size of their children, including parents coping with multiple structural disadvantages. Rural Midwestern American, low-income, self-identified higher-weight women (n = 25) participated in face-to-face, audio-recorded, semi-structured interviews about their beliefs regarding how body size is transmitted across generations
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Carceral nutrition: Prison food and the biopolitics of dietary knowledge in the neoliberal prison Food and Foodways (IF 1.2) Pub Date : 2022-02-08 Will McKeithen
Abstract Based on a case study of Washington State prison food policy and practice, this article traces the use of nutritionism as an enabling epistemology of mass incarceration in the neoliberal era in the United States. To develop this argument, the author develops the concept of carceral nutrition, or ideologies of food and eating that reduce complex relations of nourishment to biopolitical calculations
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Carceral geographies of pesticides and poultry Food and Foodways (IF 1.2) Pub Date : 2022-02-06 Brian Williams, Carrie Freshour
Abstract In this article, we focus on the agro-environmental dimensions of plantation agriculture in the U.S. South, examining the ways carceral relations constrain foodways through the interrelated control of human and non-human life, the racialized monopolization of land, and the production of hunger. Through a focus on the chemicalization of cotton plantation agriculture and the transformation of
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Abolitionist food justice: Theories of change rooted in place- and life-making Food and Foodways (IF 1.2) Pub Date : 2022-02-03 Sara Thomas Black
ABSTRACT In recent years, communities invested in transformative food politics in the United States have seen the framework food justice become widely accepted as a core framework for anti-racist practice. Critical food scholars often recognize food justice in practices that: underwrite coalitions and solidarities across difference, tend to collective and historical trauma, and expand land-based political
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Divide and cultivate: The role of prisons and Indian reservations in U.S. agricultural imperialism Food and Foodways (IF 1.2) Pub Date : 2022-02-02 Stian Rice
Abstract This article examines the spatial history of U.S. food production through the evolution of two carceral spaces: rural penitentiaries and Indian reservations. These sites have long provided opportunities to spatially fix surplus labor and capital in U.S. agriculture: from the confinement of Indians during settler colonialism, through the regulation of labor surpluses after Reconstruction, to
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Recipes for resistance and abolition: crafting a culinary discourse while incarcerated Food and Foodways (IF 1.2) Pub Date : 2022-01-30 Elissa Underwood Marek
ABSTRACT A recipe can function as a list of ingredients and instructions, a method of preserving traditions, and a historical record. These guidelines for cooking particular foods can reveal a longing for the past, using flavors and materials to conjure up memories of people and places, and a sense of possibility, suggesting the potential to achieve something that is currently out of reach. Cookbooks
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Hunger strikes and differential consciousness: Impure contestation, hunger, and the building of symbolic futures Food and Foodways (IF 1.2) Pub Date : 2022-01-27 Becca Chalit Hernandez
ABSTRACT Hunger strikes appear to occupy a liminal position within the literature of power and resistance, constituting a contradictory means of empowerment — weakening the body while politically strengthening the subject. As such, this tactic eludes classification, in fact operating as an impure form of contestation. Scholars have also revealed that food refusal operates as a primarily symbolic form
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Food and carcerality: From confinement to abolition Food and Foodways (IF 1.2) Pub Date : 2022-01-27 Ashanté M. Reese, Joshua Sbicca
Abstract Carceral spaces—such as neighborhood zones of police surveillance and plantation prisons that exploit incarcerated labor—reflect and reproduce systems of oppression that are also present in the food system. The state regularly polices poverty instead of addressing how racial capitalism perpetuates the lack of access to basic needs like healthy food. Conversely, the food system relies on carceral
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Foodways, Iranianness, and national identity habitus: the Iranian diaspora in Aotearoa New Zealand Food and Foodways (IF 1.2) Pub Date : 2021-10-04 Amir Sayadabdi, Peter J. Howland
Abstract In this article we ethnographically investigate how diasporic Iranians in Aotearoa/New Zealand deployed a variety of foodways in emphasizing varied identity constructs in different contexts and to different audiences. We argue that Iranian migrants experienced a cleft habitus that prompted hyper-reflexivity and associated strategic identity discourses and performances. Moreover, we analyze
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What is enough on a plate? Professionals’ practices of providing an “adequate portion” in the food service sector Food and Foodways (IF 1.2) Pub Date : 2021-10-05 Benjamin Hennchen
Abstract The current systems of food production and consumption are not sustainable due to a high level of resource inefficiency, environmental pollution and unhealthy eating habits. This paper focuses on the issues of wasting food and overeating, which have received increasing attention in other recent studies on the food service sector. A majority of those studies look at the choices made by customers
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Reflection: “It opened our eyes”: ethnographic encounters during the COVID-19 pandemic in Lisbon, Portugal Food and Foodways (IF 1.2) Pub Date : 2021-10-08 Joana Catela
Abstract In 2020 and 2021, anthropologists confronted the obstacles of conducting fieldwork during the global COVID-19 pandemic. For months, we endured quarantine with others and grieved the loss what many consider the basis of our professional identity: participant observation. We were unable to predict how much our methodological toolkit would have to stretch and shrink to keep up with public health
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Two african immigrant graduate students reflect on food access, food (in)security, and community during the pandemic Food and Foodways (IF 1.2) Pub Date : 2021-10-06 Ruthfirst E. A. Ayande, Jedaidah Chilufya
Abstract The COVID-19 pandemic has presented major disruptions in not just human interaction on a personal level, but also to food systems. Food insecurity has been exacerbated by the pandemic because of isolation, suspension of travel, and disturbances in food supply chains. This reflection paper highlights the challenges that two female immigrant doctoral students, a Ghanaian and a Zambian, have
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Old abattoirs and new food politics: Sharing food and eating together at the meat market of Brussels Food and Foodways (IF 1.2) Pub Date : 2021-07-13
Abstract In 2012 in a formerly abandoned meat market in Brussels, Belgium, an NGO was founded to produce social inclusion programs and transform an under-used urban space into a community hub. In attempting to fulfill its goal, the founders, staff, and volunteers have used surplus unsold market produce that would otherwise have been discarded in order to fuel several programs, by inviting people to
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What’s better than a biscuit?: Gourmetization and the transformation of a Southern food staple Food and Foodways (IF 1.2) Pub Date : 2021-06-30 Deborah A. Harris, Rachel Phillips
Abstract In this article, we applied Wendy Griswold’s concepts of cultural objects and the cultural diamond to examine how a specific food—Southern style biscuits—underwent gourmetization. We provide evidence from observations of seven well-known gourmet biscuit restaurants, as well as a content analysis of their websites, Instagram accounts, and media coverage to understand how some establishments
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Reflection: (Not) feeding the bereaved in the time of coronavirus Food and Foodways (IF 1.2) Pub Date : 2021-06-22 Sabine Parrish
Abstract In this article, I examine the complications to funerary rituals caused by the COVID-19 pandemic. Specifically, I consider the breakdowns of normal systems of community food provisions to bereaved families, while reflecting on both the creativity of populations to create new ritual activities and the lingering effects of being unable to complete expected rituals. Beginning with the death of
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Reflection: Food as pleasure or pressure? The care politics of the pandemic Food and Foodways (IF 1.2) Pub Date : 2021-07-23
Abstract Pleasure and pressure are two sides of the same coin when it comes to the unpaid care economy. Food is the lens through which we examine the Janus-faced character of care during the Covid-19 pandemic. Based on qualitative empirical findings, we argue that time is crucial to whether people experience ambivalence, joy or constraints in providing food for the self, the family and the wider community
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Covid-19, Workday Lunch and the French Labor Code Food and Foodways (IF 1.2) Pub Date : 2021-07-06 Martin Bruegel
Abstract In February 2021, the French government relaxed the Labor Code and authorized workday lunches in the office and on the shop floor to prevent the spread of Covid-19 in dedicated eating places (canteens, lunch rooms, refectories). The general reception of the measure was indifferent. Conservative media, however, welcomed the news as a long overdue step toward more individual liberty and a less
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Dickinson, Maggie. Feeding the crisis: Care and abandonment in America's food safety net . Berkeley: University of California press, 2019, $29.95 (paperback), $29.95 (ebook), $85.00 (hardback), 224 pages, ISBN:9780520307674 Food and Foodways (IF 1.2) Pub Date : 2021-07-01 Ashanté M. Reese
(2022). Dickinson, Maggie. Feeding the crisis: Care and abandonment in America's food safety net . Berkeley: University of California press, 2019, $29.95 (paperback), $29.95 (ebook), $85.00 (hardback), 224 pages, ISBN:9780520307674. Food and Foodways: Vol. 30, Food and Carcerality: From Confinement to Abolition, Guest Editors: Ashanté M. Reese, Joshua Sbicca, pp. 142-144.
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Fascist foodways: Ricettari as propaganda for grain production and sexual reproduction Food and Foodways (IF 1.2) Pub Date : 2021-04-10 Diana Garvin
Abstract Food connects people and land, a link that the Italian Fascist regime exploited through their seizure of local culinary culture for the promotion of national demographic goals. This article traces the connections between the regime’s concurrent drives for food production and sexual reproduction. It will show the propagandistic potential of recipes, and also the limits of top-down dietary change
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Can selling traditional food increase food sovereignty for First Nations in northwestern Ontario (Canada)? Food and Foodways (IF 1.2) Pub Date : 2021-03-25 Keira A. Loukes, Celeste Ferreira, Janice Cindy Gaudet, Michael A. Robidoux
Abstract The disparity between rates of food insecurity experienced in households across Canada (8.3%) and in Indigenous households specifically (nearly half) is alarming. Many previous studies have demonstrated the physical, spiritual, mental, social and emotional benefits of consuming traditional foods (primarily wild animal food sources and wild edible plants), yet many Indigenous peoples in northern
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A broader palate? The new and exotic food experiences of the Australian imperial force 1914–1918 Food and Foodways (IF 1.2) Pub Date : 2021-03-23 Daniel Reynaud, Emanuela Reynaud
Abstract This article explores the new food experiences of the Australian Imperial Force (AIF) during the First World War, drawing evidence from scholarly works, archives and soldier accounts. Having come from a predominantly British food culture in Australia, the AIF encountered new tastes and eating habits in the Middle East and Europe, which they experienced in dual roles as soldiers and tourists