Whether crispy, creamy, or juicy, texture makes taste. Changing a food’s texture can also remake its taste—to eaters’ detriment or advantage. These gastro-scientific transformations have significant consequences when considering how to make healthy diets interesting, challenging, tasty, and appealing. These are the insights of Mouthfeel: How Texture Makes Taste, a new book published in February 2017 by the Danish team of molecular biophysicist, Ole G. Mouritsen, and chef, Klavs Styrbæk, who wrote together Umami: Unlocking the Secrets of the Fifth Taste in 2015. Mouthfeel was translated into English, revised, and adapted for a broader audience by Mariela Johansen. The final product from Columbia University Press is a beautifully executed text packed full of relatively accessible food science, stunning full-color photographs, and thought-provoking recipes. Fans of Gordon Shepherd’s Neurogastronomy: How the Brain Creates Flavor and Why It Matters (also from Columbia University Press) will find much to love and think with in Mouthfeel, and with a welcome focus on the culinary. Of interest to me as researcher in food studies and critical nutrition studies was Mouritsen and Styrbæk’s assertion that foods that engage all of our senses provide not only gastronomic pleasure, but also a potential …
Addressing sport, identities, health, media, access, and justice, this conference provided good thinking for my own work on gender, food, and media.
This event delivered a complex, layered, and expansive view of the challenges facing workers throughout the U.S. food system—and what we as academics, citizens, and eaters can do to help and advocate for change in these areas.
This panel addressed the challenges and opportunities for colleges and universities to intervene in food waste, recovery, and insecurity throughout RI.
I argue that Weight Watchers constructs gender by upholding strict binaries and making limited types of self available to women and men through depictions of food, the body, and technology.
I wondered how students exposed to critical nutrition studies might view food advice differently and reimagine dietary guidelines. This is what happened.
In my editor’s note in the fifth issue of the Graduate Journal of Food Studies I considered how to define food studies, particularly during our current political climate.
I’m delighted to share a recent publication, which considers the knowledge and hyper-feminine identities produced in a sample of healthy food blogs.
Food studies could learn a lot from a similarly burgeoning and interdisciplinary field: food design. I did at the 3rd International Conference on Food Design.
As our current political moment incites numerous protests and with them a new archive of protest posters, Megan Elias has begun a public history project—Dishing it Out: Food-Themed Protest Posters—to archive these political ephemera.
Food studies books addressing African American foodways represent a rich, important, and growing area of food studies research. Here’s a roundup of 20 books for your reading list.
Gyorgy Scrinis argues that the corporate food industry has captured, appropriated, and co-opted the discourse of nutritionism in their product development and marketing.
John Lang will present a Food Studies at Brown lecture on Friday, December 2 from his recently published book, What’s So Controversial About Genetically Modified Food?
I’m thrilled to share a recording of my talk, “Dude Food: Gender and Health in U.S. Popular Culture,” which is based on my dissertation and was presented on November 5 at the Brown University Graduate School event “Research Matters!”
My recently published article uses Vegemite as a case study to examine the cultural contexts in which advertising fails and triumphs, as well as the marketing process by which brands become icons, or not.