Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.92
Katharina Graf
Book Review| August 01 2023 Review: States of Subsistence: The Politics of Bread in Contemporary Jordan, by José Ciro Martinez States of Subsistence: The Politics of Bread in Contemporary Jordan, José Ciro Martinez, Stanford, CA: Stanford University Press, 2022, 368 pp. $90.00 (hardcover); $30.00 (paper); (eBook) Katharina Graf Katharina Graf Goethe University Frankfurt kg38@soas.ac.uk Search for other works by this author on: This Site PubMed Google Scholar kg38@soas.ac.uk Gastronomica (2023) 23 (3): 92–93. https://doi.org/10.1525/gfc.2023.23.3.92 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Katharina Graf; Review: States of Subsistence: The Politics of Bread in Contemporary Jordan, by José Ciro Martinez. Gastronomica 1 August 2023; 23 (3): 92–93. doi: https://doi.org/10.1525/gfc.2023.23.3.92 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search I have long waited for this kind of book, an embodied political economy of a staple food such as bread, and how it literally—rather than just symbolically—sustains a nation. Martinez’s evocative ethnography of bread and political stability in Jordan is a prime example of how minute attention to everyday food practices can yield deep analytical insights into the workings of a state. Its publication coincides with another recent book on bread in the region, Jessica Barnes’s Staple Security: Bread and Wheat in Egypt (2022). A political scientist himself and largely addressing comparative political sciences, Martinez makes good use of his long-term ethnographic fieldwork with bakers and inspectors in Amman, the capital city of Jordan, to explore how the state is performed through and by the everyday practices that sustain the national bread subsidy system. Martinez’s theoretical framework centers on Judith Butler’s notion of performativity and is greatly enhanced... You do not currently have access to this content.
{"title":"Review: <i>States of Subsistence: The Politics of Bread in Contemporary Jordan</i>, by José Ciro Martinez","authors":"Katharina Graf","doi":"10.1525/gfc.2023.23.3.92","DOIUrl":"https://doi.org/10.1525/gfc.2023.23.3.92","url":null,"abstract":"Book Review| August 01 2023 Review: States of Subsistence: The Politics of Bread in Contemporary Jordan, by José Ciro Martinez States of Subsistence: The Politics of Bread in Contemporary Jordan, José Ciro Martinez, Stanford, CA: Stanford University Press, 2022, 368 pp. $90.00 (hardcover); $30.00 (paper); (eBook) Katharina Graf Katharina Graf Goethe University Frankfurt kg38@soas.ac.uk Search for other works by this author on: This Site PubMed Google Scholar kg38@soas.ac.uk Gastronomica (2023) 23 (3): 92–93. https://doi.org/10.1525/gfc.2023.23.3.92 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Katharina Graf; Review: States of Subsistence: The Politics of Bread in Contemporary Jordan, by José Ciro Martinez. Gastronomica 1 August 2023; 23 (3): 92–93. doi: https://doi.org/10.1525/gfc.2023.23.3.92 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search I have long waited for this kind of book, an embodied political economy of a staple food such as bread, and how it literally—rather than just symbolically—sustains a nation. Martinez’s evocative ethnography of bread and political stability in Jordan is a prime example of how minute attention to everyday food practices can yield deep analytical insights into the workings of a state. Its publication coincides with another recent book on bread in the region, Jessica Barnes’s Staple Security: Bread and Wheat in Egypt (2022). A political scientist himself and largely addressing comparative political sciences, Martinez makes good use of his long-term ethnographic fieldwork with bakers and inspectors in Amman, the capital city of Jordan, to explore how the state is performed through and by the everyday practices that sustain the national bread subsidy system. Martinez’s theoretical framework centers on Judith Butler’s notion of performativity and is greatly enhanced... You do not currently have access to this content.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135550384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.21
Nancy Sommers
Research Article| August 01 2023 Things Left Behind Nancy Sommers Nancy Sommers Nancy Sommers led the Harvard College Writing Program for twenty years as the Sosland Chair in Writing. She is the author of four college writing handbooks, including A Writer’s Reference, Tenth Edition (Bedford/St. Martin’s, 2021) and A Pocket Style Manual, Ninth Edition (Bedford/St. Martin’s, 2021), and numerous prize-winning essays. Sommers directs writing workshops and teaches creative nonfiction at Harvard’s Graduate School of Education. nancy_sommers@gse.harvard.edu Search for other works by this author on: This Site PubMed Google Scholar nancy_sommers@gse.harvard.edu Gastronomica (2023) 23 (3): 21–28. https://doi.org/10.1525/gfc.2023.23.3.21 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Nancy Sommers; Things Left Behind. Gastronomica 1 August 2023; 23 (3): 21–28. doi: https://doi.org/10.1525/gfc.2023.23.3.21 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search It was time for my parents to give up the family home on Ferndale Drive. They had clung to the house, and to their independence, beyond the point that they could live safely on their own. When frequent 911 calls became the norm, the decision to move to assisted living seemed obvious, even long overdue. But what to do about what was left behind? We had a family museum filled with objects and memorabilia from my parents’ seventy years of married life, and even older keepsakes from my grandparents, stored securely in closets, cupboards, drawers, and neatly boxed in cartons stacked high in storage rooms. My mother dated and labeled, stored and preserved everything, until she couldn’t—until, as she called it, pieces of her mind went missing. At first, tearing into my mother’s boxes and opening closets and drawers felt intrusive, almost voyeuristic. Throughout my childhood, closets and cupboards held... You do not currently have access to this content.
{"title":"Things Left Behind","authors":"Nancy Sommers","doi":"10.1525/gfc.2023.23.3.21","DOIUrl":"https://doi.org/10.1525/gfc.2023.23.3.21","url":null,"abstract":"Research Article| August 01 2023 Things Left Behind Nancy Sommers Nancy Sommers Nancy Sommers led the Harvard College Writing Program for twenty years as the Sosland Chair in Writing. She is the author of four college writing handbooks, including A Writer’s Reference, Tenth Edition (Bedford/St. Martin’s, 2021) and A Pocket Style Manual, Ninth Edition (Bedford/St. Martin’s, 2021), and numerous prize-winning essays. Sommers directs writing workshops and teaches creative nonfiction at Harvard’s Graduate School of Education. nancy_sommers@gse.harvard.edu Search for other works by this author on: This Site PubMed Google Scholar nancy_sommers@gse.harvard.edu Gastronomica (2023) 23 (3): 21–28. https://doi.org/10.1525/gfc.2023.23.3.21 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Nancy Sommers; Things Left Behind. Gastronomica 1 August 2023; 23 (3): 21–28. doi: https://doi.org/10.1525/gfc.2023.23.3.21 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search It was time for my parents to give up the family home on Ferndale Drive. They had clung to the house, and to their independence, beyond the point that they could live safely on their own. When frequent 911 calls became the norm, the decision to move to assisted living seemed obvious, even long overdue. But what to do about what was left behind? We had a family museum filled with objects and memorabilia from my parents’ seventy years of married life, and even older keepsakes from my grandparents, stored securely in closets, cupboards, drawers, and neatly boxed in cartons stacked high in storage rooms. My mother dated and labeled, stored and preserved everything, until she couldn’t—until, as she called it, pieces of her mind went missing. At first, tearing into my mother’s boxes and opening closets and drawers felt intrusive, almost voyeuristic. Throughout my childhood, closets and cupboards held... You do not currently have access to this content.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135550604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.85
Jo Podvin
Research Article| August 01 2023 Being Butter Jo Podvin Jo Podvin Jo Podvin lives in Oakland, California, on the Ring of Fire. jopodvin@gmail.com Search for other works by this author on: This Site PubMed Google Scholar jopodvin@gmail.com Gastronomica (2023) 23 (3): 85–89. https://doi.org/10.1525/gfc.2023.23.3.85 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Jo Podvin; Being Butter. Gastronomica 1 August 2023; 23 (3): 85–89. doi: https://doi.org/10.1525/gfc.2023.23.3.85 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search I was a follower of Krishna, the Buttery Blue One, long before I heard his name. Once my short arms could reach all the way to the butter compartment in the refrigerator door, my family would find little toothmarks, claw marks, in the resident cubes. Neither underfed nor suffering from an eating disorder, I was simply helping myself to unbridled unctuous delight, found fortuitously close at hand. A step beyond wanting my bread buttered on both sides, this rogue partaking was an unabashed foray into pure sensation. Krishna ran with butter in his hands, stuffed into his mouth, smeared on his face. No wonder the ardent gopis, those devotional female cowherds, couldn’t stay away from him. Num-num-num-num-num. Hot buttered pursuit. Well, butter my buns and call me a biscuit. Please. Butter came out of Africa (like the rest of us). It’s surmised that 10,000 years ago some fortunate nomadic... You do not currently have access to this content.
Jo Podvin Jo Podvin居住在加州奥克兰，位于火山带。jopodvin@gmail.com搜索作者的其他作品:本网站PubMed Google Scholar jopodvin@gmail.com Gastronomica(2023) 23(3): 85-89。https://doi.org/10.1525/gfc.2023.23.3.85查看图标查看文章内容图表和表格视频音频补充数据同行评审分享图标分享Facebook Twitter LinkedIn电子邮件工具图标工具获得权限引用图标引用搜索网站引文Jo Podvin;黄油。2023年8月1日;23(3): 85-89。doi: https://doi.org/10.1525/gfc.2023.23.3.85下载引文文件:Ris (Zotero)参考文献管理器EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex工具栏搜索搜索下拉菜单工具栏搜索搜索输入搜索输入自动建议过滤您的搜索所有内容美食搜索早在我听到他的名字之前，我就是奎师那的追随者。一旦我的短胳膊能够到冰箱门上的黄油盒，我的家人就会在冰箱里发现小牙印和爪印。我既没有吃不饱，也没有饮食失调，我只是让自己肆无忌惮地享受油腻的快乐，碰巧就在手边。这比想要我的面包两面都涂上黄油更重要的一步是，这个无赖的参与是对纯粹感觉的一次毫不掩饰的突袭。克里希纳跑着，手里拿着黄油，塞进嘴里，抹在脸上。难怪那些热心的女牧牛人，也就是那些虔诚的女牧牛人，离不开他。Num-num-num-num-num。热黄油追击。给我涂黄油，叫我饼干吧。请。黄油来自非洲(就像我们其他人一样)。据推测，一万年前，一些幸运的游牧民族…您目前没有访问此内容的权限。
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Research Article| August 01 2023 From a Hailstorm: Vines, Wines, and Factories in the Alto Piemonte Daniel E. Bender Daniel E. Bender Daniel E. Bender is the Canada Research Chair in Food and Culture and a professor of food studies at the University of Toronto. He is the author, most recently, of The Food Adventurers: How Around-the-World Travel Changed the Way We Eat (Reaktion Books, 2023). He is a WSET Diploma Candidate and a Certified Specialist in Wine. daniel.bender@utoronto.ca Search for other works by this author on: This Site PubMed Google Scholar daniel.bender@utoronto.ca Gastronomica (2023) 23 (3): 7–20. https://doi.org/10.1525/gfc.2023.23.3.7 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Daniel E. Bender; From a Hailstorm: Vines, Wines, and Factories in the Alto Piemonte. Gastronomica 1 August 2023; 23 (3): 7–20. doi: https://doi.org/10.1525/gfc.2023.23.3.7 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search I’m trying to see the forest differently. Facing west, the forest undulates over hills. Turn north, and in the clean morning July air, I can see the Italian Alps. Despite the 2022 summer heat wave and a drought that began with a parched winter, there is still snow at the highest altitudes. Face south and the hills abruptly flatten into Po River Valley plains, strikingly verdant with irrigated rice paddies. East, a small, ordered vineyard, just a few hectares, disrupts the tangle of forest green. I am an outsider here in Lessona, a wine denomination in the larger Alto Piemonte wine region in the northeastern reaches of Piemonte in Northern Italy. My host is a sommelier employed by one of the region’s most notable wineries. In her mind’s eye, and then in her description aloud, she traces the boundaries where the vines grew a century ago. This landscape, now obscured... You do not currently have access to this content.
{"title":"From a Hailstorm","authors":"Daniel E. Bender","doi":"10.1525/gfc.2023.23.3.7","DOIUrl":"https://doi.org/10.1525/gfc.2023.23.3.7","url":null,"abstract":"Research Article| August 01 2023 From a Hailstorm: Vines, Wines, and Factories in the Alto Piemonte Daniel E. Bender Daniel E. Bender Daniel E. Bender is the Canada Research Chair in Food and Culture and a professor of food studies at the University of Toronto. He is the author, most recently, of The Food Adventurers: How Around-the-World Travel Changed the Way We Eat (Reaktion Books, 2023). He is a WSET Diploma Candidate and a Certified Specialist in Wine. daniel.bender@utoronto.ca Search for other works by this author on: This Site PubMed Google Scholar daniel.bender@utoronto.ca Gastronomica (2023) 23 (3): 7–20. https://doi.org/10.1525/gfc.2023.23.3.7 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Daniel E. Bender; From a Hailstorm: Vines, Wines, and Factories in the Alto Piemonte. Gastronomica 1 August 2023; 23 (3): 7–20. doi: https://doi.org/10.1525/gfc.2023.23.3.7 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search I’m trying to see the forest differently. Facing west, the forest undulates over hills. Turn north, and in the clean morning July air, I can see the Italian Alps. Despite the 2022 summer heat wave and a drought that began with a parched winter, there is still snow at the highest altitudes. Face south and the hills abruptly flatten into Po River Valley plains, strikingly verdant with irrigated rice paddies. East, a small, ordered vineyard, just a few hectares, disrupts the tangle of forest green. I am an outsider here in Lessona, a wine denomination in the larger Alto Piemonte wine region in the northeastern reaches of Piemonte in Northern Italy. My host is a sommelier employed by one of the region’s most notable wineries. In her mind’s eye, and then in her description aloud, she traces the boundaries where the vines grew a century ago. This landscape, now obscured... You do not currently have access to this content.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135550607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.84
Jo Podvin
Research Article| August 01 2023 Not Just Any Drupe Jo Podvin Jo Podvin Jo Podvin lives in Oakland, California, on the Ring of Fire. jopodvin@gmail.com Search for other works by this author on: This Site PubMed Google Scholar jopodvin@gmail.com Gastronomica (2023) 23 (3): 84. https://doi.org/10.1525/gfc.2023.23.3.84 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Jo Podvin; Not Just Any Drupe. Gastronomica 1 August 2023; 23 (3): 84. doi: https://doi.org/10.1525/gfc.2023.23.3.84 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search How plummy the peaches, how peachy the nectarines, how cherry the roundy plums, the luscious bums of summer. Stone fruit family portrait: clan of the dimple crack, now blushing, now brazen. Ribcage stuffed with zealous beneficial apricots. Cranium crammed with jolly cherries, tailgating down the dangling spine. Pelvis cradling cheeky plums: how they smack and bite! Rotund peach on a high-wire platform; slick nectarine kicking back on any stoop. Tasty interlopers, welcome settlers, with their fleshy Old World propaganda, the glowing precision of their come-hither ways. Hyperbole of baskets! Tiddlywinks in a knapsack! Nutjobs! Showboaters! Long daylights of entertainment, sticky fingers, sticky chins, slurping the juices, spitting out the nibbling pits. Sunlit giddyup, daisy chain of pies and cobblers, murmuring of jams and preserves, processional of dandy tarts. Glorious pandowdy revenge. You do not currently have access to this content.
Jo Podvin Jo Podvin住在加州奥克兰，位于火山带。jopodvin@gmail.com搜索作者的其他作品:本网站PubMed Google Scholar jopodvin@gmail.com Gastronomica(2023) 23(3): 84。https://doi.org/10.1525/gfc.2023.23.3.84查看图标查看文章内容图表和表格视频音频补充数据同行评审分享图标分享Facebook Twitter LinkedIn电子邮件工具图标工具获得权限引用图标引用搜索网站引文Jo Podvin;不只是普通的核桃树。2023年8月1日;23(3): 84。doi: https://doi.org/10.1525/gfc.2023.23.3.84下载引文文件:Ris (Zotero)参考文献管理器EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex工具栏搜索搜索下拉菜单工具栏搜索搜索输入搜索输入自动建议过滤你的搜索所有内容美食搜索桃子有多李子，油桃有多桃子，圆李子有多樱桃，夏天的甜美屁股。核果全家福:家族的酒窝裂，时而脸红，时而厚颜无耻。胸腔里塞满了有益的杏子。头盖骨里塞满了欢快的樱桃，顺着悬着的脊椎骨拖下来。骨盆抱着厚脸皮的李子:它们是如何拍打和咬人的!高钢丝台上的圆桃;油油的油油的在任何台阶上放松。美味的闯入者，欢迎移居者，带着他们肉乎乎的旧世界宣传，他们吸引人的方式光彩夺目。篮子太夸张了!背包里的小蜜蜂!傻瓜!Showboaters !长时间的娱乐，黏糊糊的手指，黏糊糊的下巴，啜着果汁，吐着小口。阳光明媚，令人眼花缭乱，一串雏菊馅饼和补鞋匠，果酱和蜜饯的低语，漂亮的馅饼的游行。光荣的拙劣的报复。您目前没有访问此内容的权限。
{"title":"Not Just Any Drupe","authors":"Jo Podvin","doi":"10.1525/gfc.2023.23.3.84","DOIUrl":"https://doi.org/10.1525/gfc.2023.23.3.84","url":null,"abstract":"Research Article| August 01 2023 Not Just Any Drupe Jo Podvin Jo Podvin Jo Podvin lives in Oakland, California, on the Ring of Fire. jopodvin@gmail.com Search for other works by this author on: This Site PubMed Google Scholar jopodvin@gmail.com Gastronomica (2023) 23 (3): 84. https://doi.org/10.1525/gfc.2023.23.3.84 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Jo Podvin; Not Just Any Drupe. Gastronomica 1 August 2023; 23 (3): 84. doi: https://doi.org/10.1525/gfc.2023.23.3.84 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search How plummy the peaches, how peachy the nectarines, how cherry the roundy plums, the luscious bums of summer. Stone fruit family portrait: clan of the dimple crack, now blushing, now brazen. Ribcage stuffed with zealous beneficial apricots. Cranium crammed with jolly cherries, tailgating down the dangling spine. Pelvis cradling cheeky plums: how they smack and bite! Rotund peach on a high-wire platform; slick nectarine kicking back on any stoop. Tasty interlopers, welcome settlers, with their fleshy Old World propaganda, the glowing precision of their come-hither ways. Hyperbole of baskets! Tiddlywinks in a knapsack! Nutjobs! Showboaters! Long daylights of entertainment, sticky fingers, sticky chins, slurping the juices, spitting out the nibbling pits. Sunlit giddyup, daisy chain of pies and cobblers, murmuring of jams and preserves, processional of dandy tarts. Glorious pandowdy revenge. You do not currently have access to this content.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135550855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.91
Lexi Earl
Book Review| August 01 2023 Review: Food Information, Communication and Education: Eating Knowledge, edited by Simona De Iulio and Susan Kovacs Food Information, Communication and Education: Eating Knowledge, Simona De Iulio and Susan Kovacs (eds.), New York: Bloomsbury Academic, 2022, 248 pp. Illustrations. $115.00 (hardcover); $39.95 (paper); (eBook) Lexi Earl Lexi Earl University of Oxford alexandra.earl@oxfordmartin.ox.ac.uk Search for other works by this author on: This Site PubMed Google Scholar alexandra.earl@oxfordmartin.ox.ac.uk Gastronomica (2023) 23 (3): 91–92. https://doi.org/10.1525/gfc.2023.23.3.91 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Lexi Earl; Review: Food Information, Communication and Education: Eating Knowledge, edited by Simona De Iulio and Susan Kovacs. Gastronomica 1 August 2023; 23 (3): 91–92. doi: https://doi.org/10.1525/gfc.2023.23.3.91 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search Often when we think of learning about food and eating, two primary locations come to mind: home and school. Indeed, here in the UK, a food education charity, TastEd, recently won a BBC Food and Farming award for their innovative approaches to food education in English primary schools. Writers like Michael Pollen and Alice Waters have long expounded on the importance of the “table” as a tool for civilization. But are these two spaces really the only ones where we learn about food? In an age of mass media, public health campaigns, television cookery shows, and social media influencers, our food education comes from a plethora of sources, some accurate, others less so. In the edited volume Food Information, Communication and Education, various scholars consider the ways in which knowledge about food is communicated and, in turn, how this knowledge is then “accepted, interpreted, adapted or contested” (p. 1)... You do not currently have access to this content.
{"title":"Review: <i>Food Information, Communication and Education: Eating Knowledge</i>, edited by Simona De Iulio and Susan Kovacs","authors":"Lexi Earl","doi":"10.1525/gfc.2023.23.3.91","DOIUrl":"https://doi.org/10.1525/gfc.2023.23.3.91","url":null,"abstract":"Book Review| August 01 2023 Review: Food Information, Communication and Education: Eating Knowledge, edited by Simona De Iulio and Susan Kovacs Food Information, Communication and Education: Eating Knowledge, Simona De Iulio and Susan Kovacs (eds.), New York: Bloomsbury Academic, 2022, 248 pp. Illustrations. $115.00 (hardcover); $39.95 (paper); (eBook) Lexi Earl Lexi Earl University of Oxford alexandra.earl@oxfordmartin.ox.ac.uk Search for other works by this author on: This Site PubMed Google Scholar alexandra.earl@oxfordmartin.ox.ac.uk Gastronomica (2023) 23 (3): 91–92. https://doi.org/10.1525/gfc.2023.23.3.91 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Lexi Earl; Review: Food Information, Communication and Education: Eating Knowledge, edited by Simona De Iulio and Susan Kovacs. Gastronomica 1 August 2023; 23 (3): 91–92. doi: https://doi.org/10.1525/gfc.2023.23.3.91 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search Often when we think of learning about food and eating, two primary locations come to mind: home and school. Indeed, here in the UK, a food education charity, TastEd, recently won a BBC Food and Farming award for their innovative approaches to food education in English primary schools. Writers like Michael Pollen and Alice Waters have long expounded on the importance of the “table” as a tool for civilization. But are these two spaces really the only ones where we learn about food? In an age of mass media, public health campaigns, television cookery shows, and social media influencers, our food education comes from a plethora of sources, some accurate, others less so. In the edited volume Food Information, Communication and Education, various scholars consider the ways in which knowledge about food is communicated and, in turn, how this knowledge is then “accepted, interpreted, adapted or contested” (p. 1)... You do not currently have access to this content.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135550376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.65
Jed Hilton
Through an ethnography of elite British chefs, I argue that abstract notions of sustainability pose an irreconcilable issue in the world of fine dining. In recent years, scholars have argued that contemporary chefs are “experts” and “opinion leaders” (Matta 2019) who incorporate sustainable practices into their culinary labor and identities (DeSoucey and Demetry 2016). Instead, I argue that chefs must tame broad definitions of sustainability within the practicalities of their everyday labor. As opposed to sustainability being a clear and taken-for-granted practice, in this article I illustrate how the proliferation of sustainability complicates the practices and subjectivities of chefs in unforeseen ways. In some instances, chefs orientate their professional identities around notions of sustainability. Whereas in other cases, it is treated with scepticism. Drawing on the ethnographic data, I show how the introduction of the Michelin Sustainability Award and the rise and misuse of sustainability within Western societies results in its general meaninglessness. Notwithstanding the tensions this causes, sustainability nevertheless remains a topic the chefs I interviewed must confront. This article highlights these tensions and how a handful of British chefs navigate them. Overall, it reveals the ways in which these chefs attempt to concretize abstract definitions of sustainability in ways grounded within the practicalities of being an elite chef.
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Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.iv
Lisa Haushofer
Editorial| August 01 2023 Food in Place Lisa Haushofer Lisa Haushofer Lisa Haushofer is a senior research associate at the Chair of the History of Medicine at the University of Zurich and the incoming assistant professor of food history at the University of Amsterdam. Her research is located at the intersection of the histories of food, science, medicine, and environment. lisa.haushofer@uva.nl Search for other works by this author on: This Site PubMed Google Scholar lisa.haushofer@uva.nl Gastronomica (2023) 23 (3): iv–vi. https://doi.org/10.1525/gfc.2023.23.3.iv Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Lisa Haushofer; Food in Place. Gastronomica 1 August 2023; 23 (3): iv–vi. doi: https://doi.org/10.1525/gfc.2023.23.3.iv Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search I love making lists. Recently, I sat down and made a list of all the times I’ve moved to a new place (an occupational hazard for precarious academics). I counted nineteen. Some of those moves required just shifting my possessions to a different habitat within a city; others involved changing continents, social insurance, health care, pension plan, and life stage. Some were for longer, some for shorter, and some for very short stays (in my mid-thirties, I moved seven times in as many years). During those periods of vagabondism, I learned to appreciate food as a means of connecting to new places and a constant that could outlast relocating. The pieces in this issue explore food’s various relationships to place. Place is central to the academic study of food as well as to lived personal, professional, and political engagements with food. Global food chains, local food movements, national cuisines, migrant... You do not currently have access to this content.
{"title":"Food in Place","authors":"Lisa Haushofer","doi":"10.1525/gfc.2023.23.3.iv","DOIUrl":"https://doi.org/10.1525/gfc.2023.23.3.iv","url":null,"abstract":"Editorial| August 01 2023 Food in Place Lisa Haushofer Lisa Haushofer Lisa Haushofer is a senior research associate at the Chair of the History of Medicine at the University of Zurich and the incoming assistant professor of food history at the University of Amsterdam. Her research is located at the intersection of the histories of food, science, medicine, and environment. lisa.haushofer@uva.nl Search for other works by this author on: This Site PubMed Google Scholar lisa.haushofer@uva.nl Gastronomica (2023) 23 (3): iv–vi. https://doi.org/10.1525/gfc.2023.23.3.iv Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Lisa Haushofer; Food in Place. Gastronomica 1 August 2023; 23 (3): iv–vi. doi: https://doi.org/10.1525/gfc.2023.23.3.iv Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search I love making lists. Recently, I sat down and made a list of all the times I’ve moved to a new place (an occupational hazard for precarious academics). I counted nineteen. Some of those moves required just shifting my possessions to a different habitat within a city; others involved changing continents, social insurance, health care, pension plan, and life stage. Some were for longer, some for shorter, and some for very short stays (in my mid-thirties, I moved seven times in as many years). During those periods of vagabondism, I learned to appreciate food as a means of connecting to new places and a constant that could outlast relocating. The pieces in this issue explore food’s various relationships to place. Place is central to the academic study of food as well as to lived personal, professional, and political engagements with food. Global food chains, local food movements, national cuisines, migrant... You do not currently have access to this content.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"81 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135550378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.96
Leslie Spencer
Book Review| August 01 2023 Review: Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming, by Liz Carlisle Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming, Liz Carlisle, Washington, DC: Island Press, 2022, 200 pp. Illustrations. $28.00 (hardcover); (eBook) Leslie Spencer Leslie Spencer University of Vermont Leslie.Spencer@uvm.edu Search for other works by this author on: This Site PubMed Google Scholar Leslie.Spencer@uvm.edu Gastronomica (2023) 23 (3): 96–97. https://doi.org/10.1525/gfc.2023.23.3.96 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Leslie Spencer; Review: Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming, by Liz Carlisle. Gastronomica 1 August 2023; 23 (3): 96–97. doi: https://doi.org/10.1525/gfc.2023.23.3.96 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search What is regenerative farming, other than a buzzword? In my experience studying food systems, the term is all about land and how to restore ecosystem health—for example, through cover cropping—that has been degraded by conventional agricultural practices. Recently, I met some cannabis growers in Vermont who claim that their product, grown inside, is regenerative. What then counts as regenerative farming? In her latest book, Healing Grounds, Liz Carlisle pushes her readers to think more deeply about how we use the term “regenerative farming,” as it is often overused and loses its meaning. What is being regenerated, why, and by whom? Carlisle encourages us to think about people, the group that is so often left out of scientific conversations about farming. So-called regenerative farming practices, often touted as new and innovative, generally have deep-rooted histories within marginalized communities. Carlisle highlights how the foundation of the U.S. food system is... You do not currently have access to this content.
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Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.74
Eric C. Rath
The Illustrated Rat’s Tale (Nezumi no sōshi emaki), an anonymous Japanese picture scroll created between 1550–1650, depicts a rat wedding banquet, and for a period with few other visual references of cooking, it is an important source for understanding the staff and procedures for food preparation in elite warrior households, which it emulates. The wedding party of the rat lord takes inspiration from the festivities for late medieval (1400–1600) warlords, and it includes rodent equivalents of the great performers and cultural influencers of the age. Analysis reveals the gendered division of labor and status in the duties of food preparation in a late medieval (rodent) warrior household with male chefs in charge of flavoring and carving at the top of the kitchen hierarchy and female servants performing manual labor outside at the bottom. For both rats and humans, the picture scroll further demonstrates that food played a powerful role in the representation of authority.
《老鼠的故事画卷》(Nezumi no sōshi emaki)是一幅创作于1550年至1650年间的匿名日本画卷，描绘了一只老鼠的婚宴。在一个几乎没有其他烹饪视觉参考的时期，这幅画卷是了解精英战士家庭准备食物的人员和程序的重要来源，它模仿了这些家庭。鼠王的婚礼从中世纪晚期(1400-1600年)军阀的庆祝活动中获得灵感，其中包括当时伟大表演者和文化影响者的啮齿动物。分析揭示了中世纪晚期(啮齿动物)战士家庭中食物准备工作的性别分工和地位，男性厨师负责调味和雕刻，处于厨房等级的顶部，女性仆人在外面从事体力劳动，处于底部。对于老鼠和人类来说，这幅画卷进一步证明了食物在代表权威方面发挥了强大的作用。
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