The SFA Summer Field Trip explored the food culture of Bentonville, Arkansas, a booming and blossoming city shaped by immigrants, corporate interests, and a deep sense of place.
Emily Contois and Zenia Kish welcome chapter proposals on the topic of food and Instagram for an edited collection.
Jennifer Jensen Wallach and Michael Wise discuss the new fellowship, food studies at UNT, and what it’s like to live, work, and eat in Denton.
Read on for a debrief of the 2018 meeting of ASFS with AFHVS at UW-Madison.
I’m pleased to share the restaurant reviews and interviews my Brown students wrote, working to define American food.
A few words of summary and thanks from my dissertation, “The Dudification of Diet: Food Masculinities in Twenty-First-Century America.”
Garrett Broad set out to critically examine how food justice functions, its limitations and contradictions, and how it could change the food system.
Combining food and labor history, Janis Thiessen tells the stories of independent Canadian producers of chips, chocolate, and candy.
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.
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?”
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…
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.
The Capitalism and the Senses workshop considered how the market has historically manipulated sight, sound, touch, taste, and smell.
#OXYFOOD17 was a truly great food studies conference full of groundbreaking scholarship, fellowship, and California sunshine.
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 …