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From the Editor | Melissa L. Caldwell

Editor’s Letter, Summer 2016

One of the greatest rewards of my position as editor of Gastronomica is that I have a front-row seat to the many developments taking place in studies of food.

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From the Editor | Melissa L. Caldwell

Editor’s Letter, Spring 2016

How do we make sense of foods on the move? Mobile foods have proved to be intriguing points of departure for food scholars and food enthusiasts alike.

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From the Editor | Melissa L. Caldwell

Editor’s Letter, Winter 2015

I am writing this letter from Moscow, where I am spending a few days visiting friends. I was eager to return after a year away, not simply to catch up with loved ones but also to find out what was happening with Russia’s food scene following the bans on foreign food products that were instituted last summer and the recent reports about fake foods and the destruction of contraband food imports.

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From the Editor | Melissa L. Caldwell

Editor’s Letter, Fall 2015

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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From the Editor | Melissa L. Caldwell

Editor’s Letter, Summer 2015

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…

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From the Editor | Melissa L. Caldwell

Editor’s Letter, Spring 2015

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.

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From the Editor | Cristina Grasseni and Heather Paxson

Introducing a Special Issue on the Reinvention of Food

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?

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From the Editor | Melissa L. Caldwell

From the Editor, Fall 2014

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.

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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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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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