from Gastronomica 15:2 It has become commonplace to think of food in terms of rights, including the right to access basic sustenance, the right to healthy food, and the right to culturally appropriate food. This idea that access to food is a right has been enshrined in the policies of many governments and organizations, ranging […]
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In this issue: Gary Alan Fine And Christine Simonian Bean Explore Partisanship At American Political Banquets; Dylan Gottlieb Reviews The Yelp Review; Denisa Kera, Zackery Denfeld, And Cathrine Kramer Hack The Food System; Corina Zappia Presents The Five-Step Plan To Being Filipino; James Nolan Enjoys A Table For One
Sitka, Alaska resident Jim Michener knows that spring has arrived by the sentinel smell of a natural phenomenon he compares to stampeding herds in the Serengeti or bygone sky-darkening flocks of passenger pigeons over the Midwest
We at Gastronomica hope that you are ready for another series of insightful articles and inspiring images about the world of food. I am especially pleased that this first issue of 2015 features the inaugural Distinguished Lecture sponsored by our partnership with the University of London’s SOAS Food Studies Centre.
In this issue: 2014 SOAS Distinguished Lecture; Taste-Based Medicine; Pomegranate and the Mediation of Balance in Early Medicine; Fear of “Foreign” Foods in Australian Media; Hard Labor in the Organic Potato Field; Creative Reflections, Reviews, and more!
The practices of everyday commensality—producing, provisioning, and consuming food and drink in the West Bank of Palestine—are radically affected by the Israeli occupation. I discuss two very different Palestinian initiatives that envision production and consumption of food and drink as a nonviolent means of resisting the occupation…
In 1970, Margaret Mead described American popular notions of nutrition as dominated by a dichotomy between “food that was ‘good for you, but not good’” and “food that was ‘good, but not good for you’”. But what, nowadays, makes food good?
Special Issue: “The Reinvention of Food: Connections and Mediations”. Re-localizing Milk and Cheese; Raw Milk, Raw Power: States of (Mis)Trust; The GoodGuide to “Good” Coffee; Resistance Is Fertile!; Critical Reflections, Reviews, and more!
Gastronomica and Editor Melissa L. Caldwell are pleased to announce a new collaboration with the University of London’s SOAS Food Studies Centre.
I have never seen a restaurant kitchen quite like this. The Kenmore oven/stove combo with its electric range is the same make and model as mine at home, but of an older vintage. Something that looks like a thirty-year-old camping grill sits on the counter next to the stove