Pub Date : 2021-04-26DOI: 10.1080/07409710.2021.1901384
Diana Garvin
Abstract Food connects people and land, a link that the Italian Fascist regime exploited through their seizure of local culinary culture for the promotion of national demographic goals. This article traces the connections between the regime’s concurrent drives for food production and sexual reproduction. It will show the propagandistic potential of recipes, and also the limits of top-down dietary change under dictatorship. Ricettari, propagandistic recipe pamphlets, blended public politics and private practices into a heady cocktail, one that cast autarkic cookery and sexual reproduction as valuable contributions to the Fascist state. These documents establish a clear link between the regime’s demographic policy and the autarkic campaigns in favor of Italian grain production. Cooking, the professed subject of ricettari, conveyed political neutrality—it falsely marked the documents as feminine and innocuous. So too did design: small and light, these stapled leaflets could be easily rolled up and stuck in an apron pocket. Portability thus insured that these documents could cross the threshold from the public rally to the private kitchen. Once there, they could directly address women, and attempt to modify their daily habits in ways that would change the body from the inside out. At stake in the ricettari lies a broader contribution to Food Studies in terms of food and politics: this unique form of ephemera reveals that the Italian Fascist regime took a pronatalist approach to cuisine.
{"title":"Fascist foodways: Ricettari as propaganda for grain production and sexual reproduction","authors":"Diana Garvin","doi":"10.1080/07409710.2021.1901384","DOIUrl":"https://doi.org/10.1080/07409710.2021.1901384","url":null,"abstract":"Abstract Food connects people and land, a link that the Italian Fascist regime exploited through their seizure of local culinary culture for the promotion of national demographic goals. This article traces the connections between the regime’s concurrent drives for food production and sexual reproduction. It will show the propagandistic potential of recipes, and also the limits of top-down dietary change under dictatorship. Ricettari, propagandistic recipe pamphlets, blended public politics and private practices into a heady cocktail, one that cast autarkic cookery and sexual reproduction as valuable contributions to the Fascist state. These documents establish a clear link between the regime’s demographic policy and the autarkic campaigns in favor of Italian grain production. Cooking, the professed subject of ricettari, conveyed political neutrality—it falsely marked the documents as feminine and innocuous. So too did design: small and light, these stapled leaflets could be easily rolled up and stuck in an apron pocket. Portability thus insured that these documents could cross the threshold from the public rally to the private kitchen. Once there, they could directly address women, and attempt to modify their daily habits in ways that would change the body from the inside out. At stake in the ricettari lies a broader contribution to Food Studies in terms of food and politics: this unique form of ephemera reveals that the Italian Fascist regime took a pronatalist approach to cuisine.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2021-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2021.1901384","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41885052","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 : 2021-03-25DOI: 10.1080/07409710.2021.1901381
Zofia Boni
Abstract The heightened tensions around what children eat, that occur in many places of the world, signify a changing moral economy of children’s food. Together with food, many emotions and sentiments, as well as judgements and expectations, circulate among people and institutions. Particular food products become valued as good or bad because they are consumed by children. Children, and their mothers, are considered to be proper people because they eat specific food. This article identifies two processes that shaped the moral economy of children’s food in Poland: a shift from an economy of shortage to an economy of abundance during post-socialism, and an emphasis on healthism and healthy food during post-EU-accession. These changes shaped institutional approaches to and discourses on food, as well as people’s food practices, amplifying emotions around and tensions between different hierarchies of food values. And through processes of individualization and responsibilization they placed particular pressure on mothers. Based on ethnographic research conducted in Warsaw in 2012-13, and revisits conducted in 2018-19, the article connects public debates and large-scale politics to family foodways, showing how moral economy of food is enacted through adults and children’ daily practices.
{"title":"What’s good to eat? Moral economy of children’s food in Poland’s capital","authors":"Zofia Boni","doi":"10.1080/07409710.2021.1901381","DOIUrl":"https://doi.org/10.1080/07409710.2021.1901381","url":null,"abstract":"Abstract The heightened tensions around what children eat, that occur in many places of the world, signify a changing moral economy of children’s food. Together with food, many emotions and sentiments, as well as judgements and expectations, circulate among people and institutions. Particular food products become valued as good or bad because they are consumed by children. Children, and their mothers, are considered to be proper people because they eat specific food. This article identifies two processes that shaped the moral economy of children’s food in Poland: a shift from an economy of shortage to an economy of abundance during post-socialism, and an emphasis on healthism and healthy food during post-EU-accession. These changes shaped institutional approaches to and discourses on food, as well as people’s food practices, amplifying emotions around and tensions between different hierarchies of food values. And through processes of individualization and responsibilization they placed particular pressure on mothers. Based on ethnographic research conducted in Warsaw in 2012-13, and revisits conducted in 2018-19, the article connects public debates and large-scale politics to family foodways, showing how moral economy of food is enacted through adults and children’ daily practices.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2021.1901381","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42883123","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 : 2021-03-25DOI: 10.1080/07409710.2021.1901385
Keira A. Loukes, Celeste Ferreira, Janice Cindy Gaudet, M. Robidoux
Abstract The disparity between rates of food insecurity experienced in households across Canada (8.3%) and in Indigenous households specifically (nearly half) is alarming. Many previous studies have demonstrated the physical, spiritual, mental, social and emotional benefits of consuming traditional foods (primarily wild animal food sources and wild edible plants), yet many Indigenous peoples in northern Ontario feel they do not have access to enough of them. Our research engaged in conversation with sixteen participants from four different First Nations communities in northern Ontario to explore the potential application of Greenland’s “Country Food Market” (CFM) as a model to increase accessibility of traditional food while maintaining community sovereignty over the resource. In this model, full-time hunters are financially sustained through selling their harvest at local markets. While participants were curious about the potential an economy around traditional food could have for improving access, this was tempered by cultural ethics, teachings and laws which instruct hunters to share their food and by concerns of resource overexploitation. As our research confirms, conversations and actions must move away from a binary approach to the question—either to sell or not to sell—and move toward a diverse range of economic models that center Indigenous peoples’ sovereignty.
{"title":"Can selling traditional food increase food sovereignty for First Nations in northwestern Ontario (Canada)?","authors":"Keira A. Loukes, Celeste Ferreira, Janice Cindy Gaudet, M. Robidoux","doi":"10.1080/07409710.2021.1901385","DOIUrl":"https://doi.org/10.1080/07409710.2021.1901385","url":null,"abstract":"Abstract The disparity between rates of food insecurity experienced in households across Canada (8.3%) and in Indigenous households specifically (nearly half) is alarming. Many previous studies have demonstrated the physical, spiritual, mental, social and emotional benefits of consuming traditional foods (primarily wild animal food sources and wild edible plants), yet many Indigenous peoples in northern Ontario feel they do not have access to enough of them. Our research engaged in conversation with sixteen participants from four different First Nations communities in northern Ontario to explore the potential application of Greenland’s “Country Food Market” (CFM) as a model to increase accessibility of traditional food while maintaining community sovereignty over the resource. In this model, full-time hunters are financially sustained through selling their harvest at local markets. While participants were curious about the potential an economy around traditional food could have for improving access, this was tempered by cultural ethics, teachings and laws which instruct hunters to share their food and by concerns of resource overexploitation. As our research confirms, conversations and actions must move away from a binary approach to the question—either to sell or not to sell—and move toward a diverse range of economic models that center Indigenous peoples’ sovereignty.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2021.1901385","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46929313","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 : 2021-03-23DOI: 10.1080/07409710.2021.1901387
D. Reynaud, E. Reynaud
Abstract This article explores the new food experiences of the Australian Imperial Force (AIF) during the First World War, drawing evidence from scholarly works, archives and soldier accounts. Having come from a predominantly British food culture in Australia, the AIF encountered new tastes and eating habits in the Middle East and Europe, which they experienced in dual roles as soldiers and tourists. Some soldiers responded warmly while others reacted defensively to these new foodways such as self-catering, exotic ingredients and dishes, regular dining out and new food customs. The lack of long-term impact of these novel experiences on Australian foodways is also noted.
{"title":"A broader palate? The new and exotic food experiences of the Australian imperial force 1914–1918","authors":"D. Reynaud, E. Reynaud","doi":"10.1080/07409710.2021.1901387","DOIUrl":"https://doi.org/10.1080/07409710.2021.1901387","url":null,"abstract":"Abstract This article explores the new food experiences of the Australian Imperial Force (AIF) during the First World War, drawing evidence from scholarly works, archives and soldier accounts. Having come from a predominantly British food culture in Australia, the AIF encountered new tastes and eating habits in the Middle East and Europe, which they experienced in dual roles as soldiers and tourists. Some soldiers responded warmly while others reacted defensively to these new foodways such as self-catering, exotic ingredients and dishes, regular dining out and new food customs. The lack of long-term impact of these novel experiences on Australian foodways is also noted.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2021.1901387","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46172858","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 : 2021-03-22DOI: 10.1080/07409710.2021.1901391
Junfan Lin
Abstract Wildlife consumption in China has been widely condemned by academics and the public since COVID-19 was determined to have a zoonotic source by the World Health Organization. This reflection piece provides an up-to-date summary of wild meat consumption in China since COVID-19. It shows that there is an all-round transition underway. COVID-19 stopped wild meat consumption directly or made an impact by functioning as a new background or event. People’s demand has been reduced due to strict law enforcement, fines, and profound propaganda efforts. This has implications for controlling wildlife trade and consumption in some other countries similar to China. This reflection particularly re-interprets the motivations of consumers of wild meat since the outbreak of the disease and considers the reasons why people do not consume wildlife. This might be the first empirical work on China’s wild meat consumption before and after COVID-19, which explores the transformation around this eating habit and makes a few evidence-based predictions. Although there are good signs that we can expect an effective reduction of China’s wild meat consumption in the future, there is the call for a well-established legal system and strict implementation of laws and other strategies, and a widespread consumer education in food habits.
{"title":"Reflection: An update on China’s wild meat consumption since COVID-19","authors":"Junfan Lin","doi":"10.1080/07409710.2021.1901391","DOIUrl":"https://doi.org/10.1080/07409710.2021.1901391","url":null,"abstract":"Abstract Wildlife consumption in China has been widely condemned by academics and the public since COVID-19 was determined to have a zoonotic source by the World Health Organization. This reflection piece provides an up-to-date summary of wild meat consumption in China since COVID-19. It shows that there is an all-round transition underway. COVID-19 stopped wild meat consumption directly or made an impact by functioning as a new background or event. People’s demand has been reduced due to strict law enforcement, fines, and profound propaganda efforts. This has implications for controlling wildlife trade and consumption in some other countries similar to China. This reflection particularly re-interprets the motivations of consumers of wild meat since the outbreak of the disease and considers the reasons why people do not consume wildlife. This might be the first empirical work on China’s wild meat consumption before and after COVID-19, which explores the transformation around this eating habit and makes a few evidence-based predictions. Although there are good signs that we can expect an effective reduction of China’s wild meat consumption in the future, there is the call for a well-established legal system and strict implementation of laws and other strategies, and a widespread consumer education in food habits.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2021-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2021.1901391","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45889433","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 : 2021-03-22DOI: 10.1080/07409710.2021.1901383
E. Fourat, T. Fournier, Olivier Lepiller
Abstract During the Covid-19 pandemic, the French Government imposed a strict lockdown from March 17th to May 11th 2020. These extraordinary times challenged the social norm of commensality, a practice that is particularly strong and engrained in France. How has lockdown impacted meal-sharing habits? How have the rules and norms of commensality withstood the weakening of social bonds caused by lockdown? Based on a qualitative study of 20 socially diverse households, this essay proposes a typology of adaptive commensal eating patterns: 1) Eating together can provide reassurance by reproducing ordinary routines or by enacting food traditions; 2) Tinkering with lockdown rules leads to creative new forms of commensality, or to an ersatz of commensality; 3) Sharing every meal with the same people can trigger the rejection of commensal practices. These patterns may also represent possible phases in the experience of lockdown, since some individuals shifted from one pattern to another. The final part of the paper discusses the very nature of the social link highlighted through the lens of commensality.
{"title":"Reflection: Snatched Commensality: To eat or not to eat together in times of Covid-19 in France","authors":"E. Fourat, T. Fournier, Olivier Lepiller","doi":"10.1080/07409710.2021.1901383","DOIUrl":"https://doi.org/10.1080/07409710.2021.1901383","url":null,"abstract":"Abstract During the Covid-19 pandemic, the French Government imposed a strict lockdown from March 17th to May 11th 2020. These extraordinary times challenged the social norm of commensality, a practice that is particularly strong and engrained in France. How has lockdown impacted meal-sharing habits? How have the rules and norms of commensality withstood the weakening of social bonds caused by lockdown? Based on a qualitative study of 20 socially diverse households, this essay proposes a typology of adaptive commensal eating patterns: 1) Eating together can provide reassurance by reproducing ordinary routines or by enacting food traditions; 2) Tinkering with lockdown rules leads to creative new forms of commensality, or to an ersatz of commensality; 3) Sharing every meal with the same people can trigger the rejection of commensal practices. These patterns may also represent possible phases in the experience of lockdown, since some individuals shifted from one pattern to another. The final part of the paper discusses the very nature of the social link highlighted through the lens of commensality.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2021-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2021.1901383","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42641832","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 : 2020-12-12DOI: 10.1080/07409710.2020.1862541
Erin L. Hasinoff
Abstract “Who would have thought that out of all the dishes on our menu, Americans would go nuts for a salad mixed with a dark savory paste of fermented tea?” The demand for Burma Superstar’s laphet thoke (fermented tea leaf salad) came initially as a surprise to San Francisco-restaurateur Desmond Tan. By 2018 the restaurant’s fermented tea leaf salad was the fourth most popular restaurant item in the country on Yelp. The dish’s nascent stardom is a dramatic departure from a colonial-era description of its key ingredient, laphet (fermented tea), as a “putrescent mass of smashed up leaves.” Witnessing the success of Burma Superstar’s laphet thoke, and a crescendo of interest in Burmese cuisine following Myanmar’s democratic reforms in 2012, an array of American restaurants has offered various versions of it, and dozens of food writers have been quick to publish recipes for it. In spite of the salad’s new-found cult following, laphet has remained rare for chefs and home cooks. This article focuses on laphet thoke, and argues that its origins, material properties, and culinary innovations have contributed to its popularity among American foodies. And, through the example of Tan’s adaptations of the salad and its key ingredient, this piece reveals the processes by which some exotic foods are modified and materialize as trendy fare.
{"title":"Eat Your TeaTM: the unexpected and unfinished intercultural history of fermented tea leaf salad (laphet thoke)","authors":"Erin L. Hasinoff","doi":"10.1080/07409710.2020.1862541","DOIUrl":"https://doi.org/10.1080/07409710.2020.1862541","url":null,"abstract":"Abstract “Who would have thought that out of all the dishes on our menu, Americans would go nuts for a salad mixed with a dark savory paste of fermented tea?” The demand for Burma Superstar’s laphet thoke (fermented tea leaf salad) came initially as a surprise to San Francisco-restaurateur Desmond Tan. By 2018 the restaurant’s fermented tea leaf salad was the fourth most popular restaurant item in the country on Yelp. The dish’s nascent stardom is a dramatic departure from a colonial-era description of its key ingredient, laphet (fermented tea), as a “putrescent mass of smashed up leaves.” Witnessing the success of Burma Superstar’s laphet thoke, and a crescendo of interest in Burmese cuisine following Myanmar’s democratic reforms in 2012, an array of American restaurants has offered various versions of it, and dozens of food writers have been quick to publish recipes for it. In spite of the salad’s new-found cult following, laphet has remained rare for chefs and home cooks. This article focuses on laphet thoke, and argues that its origins, material properties, and culinary innovations have contributed to its popularity among American foodies. And, through the example of Tan’s adaptations of the salad and its key ingredient, this piece reveals the processes by which some exotic foods are modified and materialize as trendy fare.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2020-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1862541","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43863070","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 : 2020-12-12DOI: 10.1080/07409710.2020.1862547
Irene Cenni, Camilla Vásquez
Abstract During the global COVID pandemic, cooking and baking have reemerged as popular at-home pastimes. In this essay, we focus on digital cooking classes offered by Airbnb. Responding to restrictions on physical mobility, as well as to the sudden demand for leisure activities which could be experienced from one’s home, in early April 2020, Airbnb launched a new service called “Online Experiences” (OEs). While the types of OEs offered on the platform are varied, approximately 30% center around digitally mediated food-preparation. Through our thematic analysis of consumer reviews of OEs, we explore how participants perceive and conceptualize these new digital food-related experiences. Our close analysis of review texts finds that many OE participants discuss these online food activities in terms of digital commensality, highlighting the social connectedness promoted by the act of cooking or baking when performed as a joint action online. In this innovative context, online food-related experiences appear to also stimulate a sense of ‘virtual travel.’
{"title":"Reflection: Airbnb's food-related “online experiences”: a recipe for connection and escape","authors":"Irene Cenni, Camilla Vásquez","doi":"10.1080/07409710.2020.1862547","DOIUrl":"https://doi.org/10.1080/07409710.2020.1862547","url":null,"abstract":"Abstract During the global COVID pandemic, cooking and baking have reemerged as popular at-home pastimes. In this essay, we focus on digital cooking classes offered by Airbnb. Responding to restrictions on physical mobility, as well as to the sudden demand for leisure activities which could be experienced from one’s home, in early April 2020, Airbnb launched a new service called “Online Experiences” (OEs). While the types of OEs offered on the platform are varied, approximately 30% center around digitally mediated food-preparation. Through our thematic analysis of consumer reviews of OEs, we explore how participants perceive and conceptualize these new digital food-related experiences. Our close analysis of review texts finds that many OE participants discuss these online food activities in terms of digital commensality, highlighting the social connectedness promoted by the act of cooking or baking when performed as a joint action online. In this innovative context, online food-related experiences appear to also stimulate a sense of ‘virtual travel.’","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2020-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1862547","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41575410","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 : 2020-12-08DOI: 10.1080/07409710.2020.1860459
Steffan Igor Ayora‐Diaz
{"title":"Italian Food Activism in Urban Sardinia. Place, Taste, and Community","authors":"Steffan Igor Ayora‐Diaz","doi":"10.1080/07409710.2020.1860459","DOIUrl":"https://doi.org/10.1080/07409710.2020.1860459","url":null,"abstract":"","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2020-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1860459","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46070197","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 : 2020-12-08DOI: 10.1080/07409710.2021.1860336
Laura Siragusa
Abstract Relying on auto-ethnography, I reflect on the role sourdough and bread-making practices have played during the COVID-19 pandemic. I explore the agency of a non-human entity—the sourdough—and the relations that emerge from nurturing it. In particular, I inquire what living relationally means for me—a professional migrant—in a time that is not only challenging, due to the pandemic and consequent lockdown away from my country of origin, but which has also forced me to proactively and creatively respond to being in a precarious employment. Sourdough and bread-making practices have allowed me to create, recreate, and reinforce new and existing relations. I, thus, indicate to what extent such practices activate kin making and knowledge making, whilst counterbalancing the alienation and distress that come from experiencing a pandemic.
{"title":"Reflection: Making kin with sourdough during a pandemic","authors":"Laura Siragusa","doi":"10.1080/07409710.2021.1860336","DOIUrl":"https://doi.org/10.1080/07409710.2021.1860336","url":null,"abstract":"Abstract Relying on auto-ethnography, I reflect on the role sourdough and bread-making practices have played during the COVID-19 pandemic. I explore the agency of a non-human entity—the sourdough—and the relations that emerge from nurturing it. In particular, I inquire what living relationally means for me—a professional migrant—in a time that is not only challenging, due to the pandemic and consequent lockdown away from my country of origin, but which has also forced me to proactively and creatively respond to being in a precarious employment. Sourdough and bread-making practices have allowed me to create, recreate, and reinforce new and existing relations. I, thus, indicate to what extent such practices activate kin making and knowledge making, whilst counterbalancing the alienation and distress that come from experiencing a pandemic.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2020-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2021.1860336","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42931439","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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