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.
The Graduate Journal of Food Studies is seeking a new book reviews editor. Come join our team!
I’m celebrating National Cookbook Month with some of my past writing on cookbooks as texts, technical guides, objects, ephemera, historical evidence, collector’s items, keepsakes, family heirlooms, art, and symbols.
Third wave coffee continues to rock the coffee scene across the country. And here in RI you can find Cooper’s Cask Coffee, where single-origin beans are paired with the subtle, sweet notes of award winning whiskeys from Sons of Liberty Spirits.
We at the Graduate Journal of Food Studies are delighted to present our fourth issue (volume 3, no. 1), which features five original research articles that were first presented at the GAFS Future of Food Studies Conference in October 2015 at Harvard University.
How do we experience taste when we eat a Michelin-starred dinner, an all-star diner breakfast, or a can of chicken and stars soup? Nicola Perullo nimbly endeavors to answer this question in Taste as Experience: The Philosophy and Aesthetics of Food, published in April 2016 by Columbia University Press.