Pub Date : 2022-02-06DOI: 10.1080/07409710.2022.2030936
B. Williams, Carrie Freshour
Abstract In this article, we focus on the agro-environmental dimensions of plantation agriculture in the U.S. South, examining the ways carceral relations constrain foodways through the interrelated control of human and non-human life, the racialized monopolization of land, and the production of hunger. Through a focus on the chemicalization of cotton plantation agriculture and the transformation of chicken to poultry, we show how the racialized control of life and labor has been extended temporally and spatially by means of agricultural technologies. In the decades following the abolition of slavery, white landowners enrolled legal structures of racialized coercion and agricultural technologies in the service of continued plantation production. Combining archival and ethnographic methods, we trace these dynamics in cotton and poultry production in the 20th century, we show how technologies putatively oriented toward agricultural “productivity” extended the carceral dynamics of prisons through agro-environmental racism, the control of land and labor, and the production of hunger. Cotton chemicals and poultry plant speedups, we argue, represent racial and spatial relations of material and ideological control and containment that displace nourishing and liberatory ways of living and relating.
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Pub Date : 2022-02-03DOI: 10.1080/07409710.2022.2030942
Sara Black
ABSTRACT In recent years, communities invested in transformative food politics in the United States have seen the framework food justice become widely accepted as a core framework for anti-racist practice. Critical food scholars often recognize food justice in practices that: underwrite coalitions and solidarities across difference, tend to collective and historical trauma, and expand land-based political imaginations. This paper argues that abolitionist thought can position these elements within in a relational, historical framework that enables organizers to name the underlying racial capitalist logics of food apartheid—including the destruction of Black, Indigenous, and poor peoples’ senses of place, and white supremacy culture’s dehumanization of people who fall outside the norms of liberal individualism—in order build strategic alliances with those who struggle against other manifestations of the same logics, including mass incarceration. Citing work at the intersection of food and carceral justice in New York’s Hudson Valley, this paper humbly affirms what abolitionist organizers already know: that life is possible and is already flourishing well outside of racial capitalism and settler colonialism’s death dealing logics. Abolitionist thought may be an essential tool for strengthening our relationships to and analyses of food and food justice, such that we may organize more effectively to end food apartheid.
{"title":"Abolitionist food justice: Theories of change rooted in place- and life-making","authors":"Sara Black","doi":"10.1080/07409710.2022.2030942","DOIUrl":"https://doi.org/10.1080/07409710.2022.2030942","url":null,"abstract":"ABSTRACT In recent years, communities invested in transformative food politics in the United States have seen the framework food justice become widely accepted as a core framework for anti-racist practice. Critical food scholars often recognize food justice in practices that: underwrite coalitions and solidarities across difference, tend to collective and historical trauma, and expand land-based political imaginations. This paper argues that abolitionist thought can position these elements within in a relational, historical framework that enables organizers to name the underlying racial capitalist logics of food apartheid—including the destruction of Black, Indigenous, and poor peoples’ senses of place, and white supremacy culture’s dehumanization of people who fall outside the norms of liberal individualism—in order build strategic alliances with those who struggle against other manifestations of the same logics, including mass incarceration. Citing work at the intersection of food and carceral justice in New York’s Hudson Valley, this paper humbly affirms what abolitionist organizers already know: that life is possible and is already flourishing well outside of racial capitalism and settler colonialism’s death dealing logics. Abolitionist thought may be an essential tool for strengthening our relationships to and analyses of food and food justice, such that we may organize more effectively to end food apartheid.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"30 1","pages":"123 - 141"},"PeriodicalIF":1.0,"publicationDate":"2022-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41364906","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 : 2022-02-02DOI: 10.1080/07409710.2022.2030935
S. Rice
Abstract This article examines the spatial history of U.S. food production through the evolution of two carceral spaces: rural penitentiaries and Indian reservations. These sites have long provided opportunities to spatially fix surplus labor and capital in U.S. agriculture: from the confinement of Indians during settler colonialism, through the regulation of labor surpluses after Reconstruction, to the present-day expansion of convict leasing to backfill migrant labor shortages. This article challenges traditional framings of prisons and reservations as peripheries excluded from core landscapes of food production and consumption. Instead, these “carceral fixes” participate in specially mediated relationships with “free” agriculture—relationships that respond to the crisis-driven demands of capital and currents of racism and nativism. Within the U.S. food system, this flexibility has made prisons and reservations indispensable for spatially fixing not only capital and labor, but racial violence. Through these relationships, the indirect violence of falling farm prices is translated into the direct violence of physical and mental abuse, exploitation, alienation, diabetes, and malnutrition. Critically, this state-mediated violence is redirected from white to nonwhite bodies.
{"title":"Divide and cultivate: The role of prisons and Indian reservations in U.S. agricultural imperialism","authors":"S. Rice","doi":"10.1080/07409710.2022.2030935","DOIUrl":"https://doi.org/10.1080/07409710.2022.2030935","url":null,"abstract":"Abstract This article examines the spatial history of U.S. food production through the evolution of two carceral spaces: rural penitentiaries and Indian reservations. These sites have long provided opportunities to spatially fix surplus labor and capital in U.S. agriculture: from the confinement of Indians during settler colonialism, through the regulation of labor surpluses after Reconstruction, to the present-day expansion of convict leasing to backfill migrant labor shortages. This article challenges traditional framings of prisons and reservations as peripheries excluded from core landscapes of food production and consumption. Instead, these “carceral fixes” participate in specially mediated relationships with “free” agriculture—relationships that respond to the crisis-driven demands of capital and currents of racism and nativism. Within the U.S. food system, this flexibility has made prisons and reservations indispensable for spatially fixing not only capital and labor, but racial violence. Through these relationships, the indirect violence of falling farm prices is translated into the direct violence of physical and mental abuse, exploitation, alienation, diabetes, and malnutrition. Critically, this state-mediated violence is redirected from white to nonwhite bodies.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"30 1","pages":"16 - 37"},"PeriodicalIF":1.0,"publicationDate":"2022-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43023514","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 : 2022-01-30DOI: 10.1080/07409710.2022.2030940
Elissa Underwood Marek
ABSTRACT A recipe can function as a list of ingredients and instructions, a method of preserving traditions, and a historical record. These guidelines for cooking particular foods can reveal a longing for the past, using flavors and materials to conjure up memories of people and places, and a sense of possibility, suggesting the potential to achieve something that is currently out of reach. Cookbooks comprised of recipes written by incarcerated individuals work in all of these ways – simultaneously serving as reminders of the oppression people face in carceral spaces, demonstrating their ability to improvise, and reflecting their commitment to resist the State. In this paper, I examine incarcerated food writers’ cookbooks, looking specifically at their content and design choices, including specific themes and topics, photographs and art, and types of food. By highlighting their personal experiences with cooking, eating, and writing, imprisoned individuals have begun to create a distinct culinary discourse. Their cookbooks and recipes operate as pedagogies of resistance that can be employed as tools to imagine abolitionist possibilities. Sharing these texts will amplify the voices of incarcerated food writers and foreground everyday moments of freedom building.
{"title":"Recipes for resistance and abolition: crafting a culinary discourse while incarcerated","authors":"Elissa Underwood Marek","doi":"10.1080/07409710.2022.2030940","DOIUrl":"https://doi.org/10.1080/07409710.2022.2030940","url":null,"abstract":"ABSTRACT A recipe can function as a list of ingredients and instructions, a method of preserving traditions, and a historical record. These guidelines for cooking particular foods can reveal a longing for the past, using flavors and materials to conjure up memories of people and places, and a sense of possibility, suggesting the potential to achieve something that is currently out of reach. Cookbooks comprised of recipes written by incarcerated individuals work in all of these ways – simultaneously serving as reminders of the oppression people face in carceral spaces, demonstrating their ability to improvise, and reflecting their commitment to resist the State. In this paper, I examine incarcerated food writers’ cookbooks, looking specifically at their content and design choices, including specific themes and topics, photographs and art, and types of food. By highlighting their personal experiences with cooking, eating, and writing, imprisoned individuals have begun to create a distinct culinary discourse. Their cookbooks and recipes operate as pedagogies of resistance that can be employed as tools to imagine abolitionist possibilities. Sharing these texts will amplify the voices of incarcerated food writers and foreground everyday moments of freedom building.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"30 1","pages":"82 - 102"},"PeriodicalIF":1.0,"publicationDate":"2022-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43260087","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 : 2022-01-27DOI: 10.1080/07409710.2022.2030931
Ashanté M. Reese, Joshua Sbicca
Abstract Carceral spaces—such as neighborhood zones of police surveillance and plantation prisons that exploit incarcerated labor—reflect and reproduce systems of oppression that are also present in the food system. The state regularly polices poverty instead of addressing how racial capitalism perpetuates the lack of access to basic needs like healthy food. Conversely, the food system relies on carceral practices to secure disciplined labor by weaponizing the possibility of deportation and wielding the threat of violence to maintain control over racialized undocumented workers. But there are also seeds of struggle for the abolition of penal logics and institutions by incarcerated people and their allies on the outside. These include efforts to transform eating and food work in prison, reimagine food justice as an anti-carceral social movement, and use resistance tactics like hunger strikes. In this special issue introduction, we address these connections and set the stage for all the articles by asking: What does carcerality offer to theorizing and understanding the food system, food cultures, and food relations? And, what does a critical look at food offer toward understanding—and eventually abolishing—carceral systems? We offer theoretical touch points that connect food justice work to long-standing prison abolition organizing while introducing the major themes and contributions of each article included in the issue. We end with a reflection on our aspirations for the future of food studies.
{"title":"Food and carcerality: From confinement to abolition","authors":"Ashanté M. Reese, Joshua Sbicca","doi":"10.1080/07409710.2022.2030931","DOIUrl":"https://doi.org/10.1080/07409710.2022.2030931","url":null,"abstract":"Abstract Carceral spaces—such as neighborhood zones of police surveillance and plantation prisons that exploit incarcerated labor—reflect and reproduce systems of oppression that are also present in the food system. The state regularly polices poverty instead of addressing how racial capitalism perpetuates the lack of access to basic needs like healthy food. Conversely, the food system relies on carceral practices to secure disciplined labor by weaponizing the possibility of deportation and wielding the threat of violence to maintain control over racialized undocumented workers. But there are also seeds of struggle for the abolition of penal logics and institutions by incarcerated people and their allies on the outside. These include efforts to transform eating and food work in prison, reimagine food justice as an anti-carceral social movement, and use resistance tactics like hunger strikes. In this special issue introduction, we address these connections and set the stage for all the articles by asking: What does carcerality offer to theorizing and understanding the food system, food cultures, and food relations? And, what does a critical look at food offer toward understanding—and eventually abolishing—carceral systems? We offer theoretical touch points that connect food justice work to long-standing prison abolition organizing while introducing the major themes and contributions of each article included in the issue. We end with a reflection on our aspirations for the future of food studies.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"30 1","pages":"1 - 15"},"PeriodicalIF":1.0,"publicationDate":"2022-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41787902","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 : 2022-01-27DOI: 10.1080/07409710.2022.2030941
Becca Chalit Hernandez
ABSTRACT Hunger strikes appear to occupy a liminal position within the literature of power and resistance, constituting a contradictory means of empowerment — weakening the body while politically strengthening the subject. As such, this tactic eludes classification, in fact operating as an impure form of contestation. Scholars have also revealed that food refusal operates as a primarily symbolic form of resistance. I extend these conclusions to understand how hunger strikers use impure and contradictory discourse to frame their food refusal, a tactic understood best through Chela Sandoval’s (2003) the notion of differential consciousness. Just as hunger strikes constitute an impure means of resistance, they also appear to prefigure opportunities for dynamic and impure modes of discursive contestation. Through analysis of social media communications, detainee letters, and press releases, I unpack efforts to engage and challenge the dynamic, overlapping, and seemingly contradictory hegemonic discourses of deservingness, rights, and family. I also elucidate how differential consciousness allows incarcerated hunger strikers and their supporters to build legitimate authority within recognizable relations while building space for alternative logics — drawing on hegemonic discourses to construct alternative possibilities. Hunger strikes offer unique insight into how the study of carceral foodways is not only about consuming food, but also about refusing it.
{"title":"Hunger strikes and differential consciousness: Impure contestation, hunger, and the building of symbolic futures","authors":"Becca Chalit Hernandez","doi":"10.1080/07409710.2022.2030941","DOIUrl":"https://doi.org/10.1080/07409710.2022.2030941","url":null,"abstract":"ABSTRACT Hunger strikes appear to occupy a liminal position within the literature of power and resistance, constituting a contradictory means of empowerment — weakening the body while politically strengthening the subject. As such, this tactic eludes classification, in fact operating as an impure form of contestation. Scholars have also revealed that food refusal operates as a primarily symbolic form of resistance. I extend these conclusions to understand how hunger strikers use impure and contradictory discourse to frame their food refusal, a tactic understood best through Chela Sandoval’s (2003) the notion of differential consciousness. Just as hunger strikes constitute an impure means of resistance, they also appear to prefigure opportunities for dynamic and impure modes of discursive contestation. Through analysis of social media communications, detainee letters, and press releases, I unpack efforts to engage and challenge the dynamic, overlapping, and seemingly contradictory hegemonic discourses of deservingness, rights, and family. I also elucidate how differential consciousness allows incarcerated hunger strikers and their supporters to build legitimate authority within recognizable relations while building space for alternative logics — drawing on hegemonic discourses to construct alternative possibilities. Hunger strikes offer unique insight into how the study of carceral foodways is not only about consuming food, but also about refusing it.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"30 1","pages":"103 - 122"},"PeriodicalIF":1.0,"publicationDate":"2022-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48732008","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 : 2021-10-18DOI: 10.1080/07409710.2021.1984531
Ruthfirst E. A. Ayande, Jedaidah Chilufya
Abstract The COVID-19 pandemic has presented major disruptions in not just human interaction on a personal level, but also to food systems. Food insecurity has been exacerbated by the pandemic because of isolation, suspension of travel, and disturbances in food supply chains. This reflection paper highlights the challenges that two female immigrant doctoral students, a Ghanaian and a Zambian, have faced with respect to food access and a sense of community within the context of the pandemic. We use personal narratives to highlight the possible impacts that the pandemic has had on food (in)security, and on food as comfort and connector. We also describe the strategies that we have tried to employ to foster preexisting networks as a means of mitigating the effects of the pandemic. It is our goal that this reflection would provide the basis for the formulation of critical research questions related to food access and food insecurity of African immigrant populations.
{"title":"Two african immigrant graduate students reflect on food access, food (in)security, and community during the pandemic","authors":"Ruthfirst E. A. Ayande, Jedaidah Chilufya","doi":"10.1080/07409710.2021.1984531","DOIUrl":"https://doi.org/10.1080/07409710.2021.1984531","url":null,"abstract":"Abstract The COVID-19 pandemic has presented major disruptions in not just human interaction on a personal level, but also to food systems. Food insecurity has been exacerbated by the pandemic because of isolation, suspension of travel, and disturbances in food supply chains. This reflection paper highlights the challenges that two female immigrant doctoral students, a Ghanaian and a Zambian, have faced with respect to food access and a sense of community within the context of the pandemic. We use personal narratives to highlight the possible impacts that the pandemic has had on food (in)security, and on food as comfort and connector. We also describe the strategies that we have tried to employ to foster preexisting networks as a means of mitigating the effects of the pandemic. It is our goal that this reflection would provide the basis for the formulation of critical research questions related to food access and food insecurity of African immigrant populations.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"29 1","pages":"391 - 402"},"PeriodicalIF":1.0,"publicationDate":"2021-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42143886","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 : 2021-10-18DOI: 10.1080/07409710.2021.1984577
Amir Sayadabdi, P. Howland
Abstract In this article we ethnographically investigate how diasporic Iranians in Aotearoa/New Zealand deployed a variety of foodways in emphasizing varied identity constructs in different contexts and to different audiences. We argue that Iranian migrants experienced a cleft habitus that prompted hyper-reflexivity and associated strategic identity discourses and performances. Moreover, we analyze their diasporic reflexivity and practices through ‘bottom-up’ national identity constructions and performances and its four modalities of talking, choosing, consuming, and performing the nation. Diasporic Iranians frequently highlighted what they considered to be ideally Iranian-as-Persian in attempts to position themselves as secular Iranians/Muslims and in contradiction to the host society’s prevalent prejudices concerning ‘fundamentalist Arabs’, ‘Middle Easterners’ and ‘Muslims’. In doing this, they strategically consumed foods (most notably pork and red wine) considered to be ‘taboo’ under Islamic religious beliefs and did so especially in contexts dominated by their Pākehā (New Zealand European) hosts; they also invented new food symbolisms and rituals in collective celebrations (such as Yalda) to draw attention to a glorious imagined past – Persian and Iranian – which was often not recognized by their host society and which positioned the diasporic Iranians as secular and cultural. As such we address a marked lacuna in research investigating the food-identity-nationalism nexus among diasporic Iranians in general and in Aotearoa/New Zealand specifically.
{"title":"Foodways, Iranianness, and national identity habitus: the Iranian diaspora in Aotearoa New Zealand","authors":"Amir Sayadabdi, P. Howland","doi":"10.1080/07409710.2021.1984577","DOIUrl":"https://doi.org/10.1080/07409710.2021.1984577","url":null,"abstract":"Abstract In this article we ethnographically investigate how diasporic Iranians in Aotearoa/New Zealand deployed a variety of foodways in emphasizing varied identity constructs in different contexts and to different audiences. We argue that Iranian migrants experienced a cleft habitus that prompted hyper-reflexivity and associated strategic identity discourses and performances. Moreover, we analyze their diasporic reflexivity and practices through ‘bottom-up’ national identity constructions and performances and its four modalities of talking, choosing, consuming, and performing the nation. Diasporic Iranians frequently highlighted what they considered to be ideally Iranian-as-Persian in attempts to position themselves as secular Iranians/Muslims and in contradiction to the host society’s prevalent prejudices concerning ‘fundamentalist Arabs’, ‘Middle Easterners’ and ‘Muslims’. In doing this, they strategically consumed foods (most notably pork and red wine) considered to be ‘taboo’ under Islamic religious beliefs and did so especially in contexts dominated by their Pākehā (New Zealand European) hosts; they also invented new food symbolisms and rituals in collective celebrations (such as Yalda) to draw attention to a glorious imagined past – Persian and Iranian – which was often not recognized by their host society and which positioned the diasporic Iranians as secular and cultural. As such we address a marked lacuna in research investigating the food-identity-nationalism nexus among diasporic Iranians in general and in Aotearoa/New Zealand specifically.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"29 1","pages":"331 - 354"},"PeriodicalIF":1.0,"publicationDate":"2021-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44425968","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 : 2021-10-18DOI: 10.1080/07409710.2021.1984610
Benjamin Hennchen
Abstract The current systems of food production and consumption are not sustainable due to a high level of resource inefficiency, environmental pollution and unhealthy eating habits. This paper focuses on the issues of wasting food and overeating, which have received increasing attention in other recent studies on the food service sector. A majority of those studies look at the choices made by customers regarding portion size and the effect those choices have on consumed food and leftovers. Against this background, the current exploratory study addresses the professionals’ perspective on why and how they serve specific food amounts to customers. To answer this question, the study draws on qualitative research and an analytical framework derived from theories of practice. The results show that defining and providing adequacy depends on professionals’ prior knowledge, the gastronomic concept, reflections on health and pricing issues, prevailing kitchen infrastructures, work rhythms, and esthetics in food presentation. An explanatory model is further developed in order to categorize these factors in terms of work processes inside and outside of professional kitchens. These insights of portioning control allow to conclusively reflect on much needed strategies for reducing food waste and preventing excessive caloric intakes.
{"title":"What is enough on a plate? Professionals’ practices of providing an “adequate portion” in the food service sector","authors":"Benjamin Hennchen","doi":"10.1080/07409710.2021.1984610","DOIUrl":"https://doi.org/10.1080/07409710.2021.1984610","url":null,"abstract":"Abstract The current systems of food production and consumption are not sustainable due to a high level of resource inefficiency, environmental pollution and unhealthy eating habits. This paper focuses on the issues of wasting food and overeating, which have received increasing attention in other recent studies on the food service sector. A majority of those studies look at the choices made by customers regarding portion size and the effect those choices have on consumed food and leftovers. Against this background, the current exploratory study addresses the professionals’ perspective on why and how they serve specific food amounts to customers. To answer this question, the study draws on qualitative research and an analytical framework derived from theories of practice. The results show that defining and providing adequacy depends on professionals’ prior knowledge, the gastronomic concept, reflections on health and pricing issues, prevailing kitchen infrastructures, work rhythms, and esthetics in food presentation. An explanatory model is further developed in order to categorize these factors in terms of work processes inside and outside of professional kitchens. These insights of portioning control allow to conclusively reflect on much needed strategies for reducing food waste and preventing excessive caloric intakes.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"29 1","pages":"355 - 377"},"PeriodicalIF":1.0,"publicationDate":"2021-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43702758","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 : 2021-10-08DOI: 10.1080/07409710.2021.1984558
Joana Catela
Abstract In 2020 and 2021, anthropologists confronted the obstacles of conducting fieldwork during the global COVID-19 pandemic. For months, we endured quarantine with others and grieved the loss what many consider the basis of our professional identity: participant observation. We were unable to predict how much our methodological toolkit would have to stretch and shrink to keep up with public health restrictions during a pandemic. We repeatedly asked ourselves: what, in fact, is ethnography and how can we do our work now? To address such a methodological predicament, this paper presents an ethnographic investigation conducted in the Lisbon Metropolitan Area during the summer of 2020 to show how several small-scale agricultural businesses managed to feed confined city dwellers during lockdown. Although concerns for these farmers’ dealings are practically absent from planning policies, they operate in the territory, changing the food system from within. This article also presents the pros and cons of investigating during a pandemic and the implications of reflexivity in the construction of ethnographic knowledge, even if our research needs to be done digitally and remotely for the time being.
{"title":"Reflection: “It opened our eyes”: ethnographic encounters during the COVID-19 pandemic in Lisbon, Portugal","authors":"Joana Catela","doi":"10.1080/07409710.2021.1984558","DOIUrl":"https://doi.org/10.1080/07409710.2021.1984558","url":null,"abstract":"Abstract In 2020 and 2021, anthropologists confronted the obstacles of conducting fieldwork during the global COVID-19 pandemic. For months, we endured quarantine with others and grieved the loss what many consider the basis of our professional identity: participant observation. We were unable to predict how much our methodological toolkit would have to stretch and shrink to keep up with public health restrictions during a pandemic. We repeatedly asked ourselves: what, in fact, is ethnography and how can we do our work now? To address such a methodological predicament, this paper presents an ethnographic investigation conducted in the Lisbon Metropolitan Area during the summer of 2020 to show how several small-scale agricultural businesses managed to feed confined city dwellers during lockdown. Although concerns for these farmers’ dealings are practically absent from planning policies, they operate in the territory, changing the food system from within. This article also presents the pros and cons of investigating during a pandemic and the implications of reflexivity in the construction of ethnographic knowledge, even if our research needs to be done digitally and remotely for the time being.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"29 1","pages":"378 - 390"},"PeriodicalIF":1.0,"publicationDate":"2021-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41468770","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}
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