About Joseph Tobin

Author Archive | Joseph Tobin
Research Article | B.R. Cohen

Don’t Mono-crop the Movement: Toward a Cultural Ecology of Local Food

What matters for the future of healthy food is not just farmers’ markets, CSAs, urban farms, food hubs, and the like—the particular individual innovations of the foodsheds—but the ways they interact and overlap.

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Creative Work | Susan Comninos

Apples

“Apples” was just an exercise to see if I could write a five-line poem without metaphor or hyperbole, except for in the final line.

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Critical Reflection | Stacy Adimando

Lives of Pie

On a lazy Sunday afternoon in spring, what appeared was a hankering for pie. And, though I did not realize it at the time, the recipe I baked to satisfy my craving would teach me so much about where I came from, and where I was headed.

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From the Editor | Melissa L. Caldwell

From the Editor, Summer 2014

What makes food “local”? And why does “the local” matter when we speak of food?

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Issues | Volume 14 Number 2

Summer 2014

An Interview with Saru Jayaraman; Greek Migrants and Australian Foodways; Dining, Theatre, and the Historical Avant-Garde; Reflections on Sheep, Landscape, and Defining Locality; Foodscapes of Sustainability in the Mediterranean; and more!

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Meet the Author | Julie Guthman

Fresh Fruit, Broken Bodies: An interview with Seth Holmes

Fresh Fruit, Broken Bodies describes the physical pain and emotional suffering that Triqui migrant workers routinely face during their work in the West Coast berry fields

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From the Editor | Melissa L. Caldwell

From the Editor, Spring 2014

Welcome to 2014 and the first issue of Gastronomica: The Journal of Critical Food Studies

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Issues | Volume 14 Number 1

Spring 2014

An Interview with Seth Holmes; The Story of Tomatoes; Toward a Cultural Ecology of Local Food; An Edible Moral Economy in the Motor City; University, Community, and Redefining Expertise in the Food System; The Restaurants of Paris, and more!

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Mysterious Pleasures | Diane Gleason

Mediterranean Food

The driver knew it was hard to hear with the windows down so he leaned sideways to make his point and spoke slowly in Italian. “It is my older daughter who is the real cook. She even makes dinner with l’avocado.”

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Celebrations | Jenny Holm

A Taste of Home: A North Ossetian New Year’s Eve Feast

Stepping from the stuffy Soviet-era train to the snow-dusted platform below, I fill my chest with a welcome breath of mountain air laced with frost and cigarette smoke.

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