This issue of Gastronomica presents a diverse collection of pieces that are meant to enlighten, provoke, and inspire. Above all, these are pieces that start with conventional wisdom about food, food studies, and food scholars, and then present alternatives that challenge how we think about food and practice food research.
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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…
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 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?
As the parent of a three-year-old, I find myself confronted by issues around proper diet and eating habits on a regular basis. From what I have heard from friends and colleagues who are also parents of small children, picky eating is rampant among the American toddler set.
What makes food “local”? And why does “the local” matter when we speak of food?
Welcome to 2014 and the first issue of Gastronomica: The Journal of Critical Food Studies
The past few months since the last issue of Gastronomica went to press have been exciting ones in the world of food.
This year marks the release of the tenth anniversary edition of Marion Nestle’s pathbreaking Food Politics. I am pleased that this issue of Gastronomica features an interview with Professor Nestle.
Sitting down to write a letter as the new editor of Gastronomica is a thrilling, and perhaps somewhat terrifying, experience.