Presenting My Students’ Final Project: Defining American Food
I’m pleased to share the restaurant reviews and interviews my Brown students wrote, working to define American food.
Author: Emily Contois
9 Writing Productivity Tips from Food Historian, Ken Albala
Consider these writing productivity tips from food historian Ken Albala, author or editor of 25 books to date.
A Bit from the Dissertation: Acknowledgements + Abstract
A few words of summary and thanks from my dissertation, “The Dudification of Diet: Food Masculinities in Twenty-First-Century America.”
Canned Food History with Anna Zeide + Some Oklahoma Thoughts
The stories behind how Anna Zeide and I first met + how fate has brought me to Oklahoma … twice.
Garrett Broad Q&A on More Than Just Food: Food Justice & Community Change
Garrett Broad set out to critically examine how food justice functions, its limitations and contradictions, and how it could change the food system.
Q&A with Janis Thiessen, Snacks: A Canadian Food History
Combining food and labor history, Janis Thiessen tells the stories of independent Canadian producers of chips, chocolate, and candy.
Writing on Retro Microwave Cookbooks (& more!) for Nursing Clio
I’m thrilled to announce I’m now writing for Nursing Clio! My most recent essay explores retro microwave cookbooks alongside today’s mug cake trend.
Asking “What is American food?” with My Students
In “Food in American Society and Culture,” we ask and work to answer the polemic, complex, and contradictory question, “How do we define American food and how does food define Americans?”
Author Q&A with Andrew Ruis, Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States
Medical historian Andrew Ruis shares from his new book on the local origins of school lunch in the U.S. in the early 20th century with lessons for today’s debates.
Eating Disorders, Food Studies & Me
Over the last decade, I’ve researched dieting and weight loss in U.S. culture, but I’ve rarely written about the personal histories that led me to this topic…
Discriminating Taste: How Class Anxiety Created the American Food Revolution
S. Margot Finn’s new book asserts that today’s foodie mania is the result of class anxiety, not culinary enlightenment or decline, with fascinating comparisons to the Gilded Age.
Celebrating 5 Years Blogging & Why Other Academics Should Too
The blog is turning five! Here’s five more reasons why I blog, and why other academics should too.
Ruminating on Capitalism and the Senses
The Capitalism and the Senses workshop considered how the market has historically manipulated sight, sound, touch, taste, and smell.
Reflecting on #OXYFOOD17, a Dream Food Studies Conference
#OXYFOOD17 was a truly great food studies conference full of groundbreaking scholarship, fellowship, and California sunshine.
Listening to the Voices in Historic Cookbooks
Drawing from hundreds of cookbooks from 1390s-1920s, the Reading Historic Cookbooks seminar taught participants to listen to the voices in these texts.
