Pub Date : 2022-01-01DOI: 10.1525/gfc.2022.22.3.85
Jay DiBiasio
{"title":"Embodied Knowledge in a Family Photograph","authors":"Jay DiBiasio","doi":"10.1525/gfc.2022.22.3.85","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.3.85","url":null,"abstract":"","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67153292","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 : 2022-01-01DOI: 10.1525/gfc.2022.22.3.93
Rengenier C. Rittersma
{"title":"Review: L’unique et le véritable: Réputation, origine et marchés alimentaires (vers 1680–vers 1830), by Philippe Meyzie","authors":"Rengenier C. Rittersma","doi":"10.1525/gfc.2022.22.3.93","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.3.93","url":null,"abstract":"","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67153383","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 : 2022-01-01DOI: 10.1525/gfc.2022.22.4.108
Peter A. Kopp
{"title":"Review: Brewing a Boycott: How a Grassroots Coalition Fought Coors and Remade American Consumer Activism, by Allyson P. Brantley","authors":"Peter A. Kopp","doi":"10.1525/gfc.2022.22.4.108","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.4.108","url":null,"abstract":"","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67153594","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 : 2022-01-01DOI: 10.1525/gfc.2022.22.4.71
Camille Bégin
{"title":"“Don’t wait for me for lunch”","authors":"Camille Bégin","doi":"10.1525/gfc.2022.22.4.71","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.4.71","url":null,"abstract":"","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67153755","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 : 2022-01-01DOI: 10.1525/gfc.2022.22.1.100
B. Siegel
{"title":"Review: On an Empty Stomach: Two Hundred Years of Hunger Relief, by Tom Scott-Smith","authors":"B. Siegel","doi":"10.1525/gfc.2022.22.1.100","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.1.100","url":null,"abstract":"","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67150554","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 : 2022-01-01DOI: 10.1525/gfc.2022.22.1.20
Sara El-Sayed, C. Spackman
Fermented foods/drinks are one of many traditional food preservation practices known to ameliorate flavor and nutritional value and extend shelf life. They are also an essential element in creating a regenerative food system, one that seeks to create conditions that enhance already existing systems rather than just sustaining them. However, many gastronomic, traditional, and heritage foods such as noncommercial fermented products are not eligible to be sold at local or global markets and are considered hazardous and unfitting of food safety standards. Subsequently, these foods are often produced in homes, or as cottage industry products sold at farmers markets. In the United States, many of these products are made by marginal communities, Latin, Middle Easterners, Southeast Asians, and Indigenous communities. These foods carry meanings of value, identity, and sacredness and have created a trans-local food ecosystem. This paper explores how Arizona, with its large and growing population of marginal communities, governs such modes of food production. Using an ethnographic multisite methodology of “follow the thing,” the authors follow two fermented foods—gundruk, and yoghurt/soft cheese—observing how they are produced, consumed, and valorized in Arizona. We explore how the production of these foods unravels microbiopolitical entanglements, described through personal narratives and contextualized within the history of a larger regulatory structure. Like fermentation itself, these narratives reveal that we should welcome the unseen actors for a more diverse and inclusive food governance atmosphere while redefining what a local and place-based food system should look like.
{"title":"Follow the Ferments","authors":"Sara El-Sayed, C. Spackman","doi":"10.1525/gfc.2022.22.1.20","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.1.20","url":null,"abstract":"Fermented foods/drinks are one of many traditional food preservation practices known to ameliorate flavor and nutritional value and extend shelf life. They are also an essential element in creating a regenerative food system, one that seeks to create conditions that enhance already existing systems rather than just sustaining them. However, many gastronomic, traditional, and heritage foods such as noncommercial fermented products are not eligible to be sold at local or global markets and are considered hazardous and unfitting of food safety standards. Subsequently, these foods are often produced in homes, or as cottage industry products sold at farmers markets. In the United States, many of these products are made by marginal communities, Latin, Middle Easterners, Southeast Asians, and Indigenous communities. These foods carry meanings of value, identity, and sacredness and have created a trans-local food ecosystem. This paper explores how Arizona, with its large and growing population of marginal communities, governs such modes of food production. Using an ethnographic multisite methodology of “follow the thing,” the authors follow two fermented foods—gundruk, and yoghurt/soft cheese—observing how they are produced, consumed, and valorized in Arizona. We explore how the production of these foods unravels microbiopolitical entanglements, described through personal narratives and contextualized within the history of a larger regulatory structure. Like fermentation itself, these narratives reveal that we should welcome the unseen actors for a more diverse and inclusive food governance atmosphere while redefining what a local and place-based food system should look like.","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67150962","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 : 2022-01-01DOI: 10.1525/gfc.2022.22.1.96
K. Lebesco
{"title":"Review: FAT, by Regina Hofer","authors":"K. Lebesco","doi":"10.1525/gfc.2022.22.1.96","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.1.96","url":null,"abstract":"","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67151782","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 : 2022-01-01DOI: 10.1525/gfc.2022.22.1.99
Signe Rousseau
{"title":"Review: Roadrunner: A Film about Anthony Bourdain, by Morgan Neville","authors":"Signe Rousseau","doi":"10.1525/gfc.2022.22.1.99","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.1.99","url":null,"abstract":"","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67152248","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 : 2022-01-01DOI: 10.1525/gfc.2022.22.2.81
Noha Fikry
Based on ethnographic fieldwork, this research explores rooftops as gendered spaces where women practice what I propose calling “bread-nurturing,” a gendered labor through which women secure and provide nutritious and delicious food for the family. Much of this food is cultivated on rooftops in a long-standing social practice of raising chickens, ducks, goats, and other animals on the roofs of family dwellings. I argue that rooftops are extensions of kitchens in which women practice their intimate knowledge of household food. Rather than simply pushing for an understanding of rooftops as gendered spaces, however, I regard rooftops as a pivotal resource for understanding values and relations of food and taste in Egypt.
{"title":"Today’s Children, Tomorrow’s Meals","authors":"Noha Fikry","doi":"10.1525/gfc.2022.22.2.81","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.2.81","url":null,"abstract":"Based on ethnographic fieldwork, this research explores rooftops as gendered spaces where women practice what I propose calling “bread-nurturing,” a gendered labor through which women secure and provide nutritious and delicious food for the family. Much of this food is cultivated on rooftops in a long-standing social practice of raising chickens, ducks, goats, and other animals on the roofs of family dwellings. I argue that rooftops are extensions of kitchens in which women practice their intimate knowledge of household food. Rather than simply pushing for an understanding of rooftops as gendered spaces, however, I regard rooftops as a pivotal resource for understanding values and relations of food and taste in Egypt.","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67152343","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 : 2022-01-01DOI: 10.1525/gfc.2022.22.2.96
Kelly White
{"title":"Two Words That Will Get You Out of Any Jam and into Your Best Life","authors":"Kelly White","doi":"10.1525/gfc.2022.22.2.96","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.2.96","url":null,"abstract":"","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67152449","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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