What makes food “local”? And why does “the local” matter when we speak of food?
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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.
I am writing to the converted. You are already a fan of this fine journal. Far from being members of a cult or a narrow coterie, we are a large and diverse group who have in common the love of food, good writing, art, and craft.
Twelve years ago, nearly to the day, I sat down to write my first editor’s letter for Gastronomica. I was bursting with plenty to say, though I didn’t quite know how to begin. I feel the same way today.
When our daughter was little, she loved hearing legends of the selkie girls, mermaid-like creatures who inhabit the waters off the Irish coast. Sleek as seals in the sea, they shed their skin once captured and turn into humans on land, yet they always long to return to the deep.
Published in 1890 by the social reformer Jacob Riis, How the Other Half Lives revealed to the city’s Gilded Age high rollers the desperate living conditions of New York City’s invisible population.
When talk turns to chocolate, Tobago rarely jumps to mind. But this small island off the Venezuelan coast was once home to dozens of thriving estates planted with indigenous Criollo cacao trees.