Tag: Food

Feeding Fascism, Gender, and Food Work: An Interview with Diana Garvin

Rather than fearsome dictators, tabletop politics take center stage in Feeding Fascism: The Politics of Women’s Food Work, a new book published in 2022 with the University of Toronto Press by Diana Garvin, Assistant Professor of Italian at the University of Oregon. Feeding Fascism considers Italian women’s everyday experiences under fascism through their efforts to… Read more →

Guilt-Free: Naturopathy and the Moralization of Food

While attempting to sustain the newest fad diet, appearance-conscious American consumers often attempt to satisfy their deprivation-induced cravings by turning to protein bars, sugar-free cookies, and low-carb breads. As they scan through the health food aisle at their supermarket, they notice an array of brownies, chips, and other products that would normally be off-limits to… Read more →

Food Media, Gender, and Power: An Interview with Emily Contois

Emily J. H. Contois has been researching masculinity in American diet culture for over a decade. During that time, the rise of social media, a devastating economic recession, and an unprecedented fixation on food combined to radically transform two enduring national obsessions: hegemonic masculinity and our fear of fat. In Diners, Dudes, and Diets: How… Read more →

Diners, Dudes, and Diets

It took me six months to dream up the title Diners, Dudes, and Diets (University of North Carolina Press, 2020). For anyone who’s ever watched Guy Fieri’s show Diners, Drive-Ins and Dives, my inspiration is likely pretty clear. As I researched gender and power in contemporary American food media, I spent years analyzing Fieri’s polarizing… Read more →

Alvenia Fulton, Soul Food, and Black Liberation: An Interview with Travis Weisse

For the first annual Nursing Clio Prize for Best Journal Article, honorable mention went to Travis Weisse’s excellent and groundbreaking “‘Alone in a Sea of Rib-Tips’: Alvenia Fulton, Natural Health, and the Politics of Soul Food.” Known as the ‘Queen of Nutrition,’ Alvenia M. Fulton was a Black alternative health practitioner and health food promoter… Read more →

Absolutely Disgusting: Wet Markets, Stigma Theory, and Xenophobia

Since the initial descriptions of cases of a novel coronavirus in Wuhan, there has been a persistent focus on “wet markets” and their role in spreading the virus. Wet markets are similar to farmers’ markets, offering stalls selling fresh meat and produce, with some markets featuring the slaughtering of animals on-site, which can – albeit… Read more →

The Gender Politics of the “Sexy Chef” in Romance Literature

After finishing my master’s degree in Gastronomy in July 2013, I gave myself an academic reading palate cleanser.1 I devoured dozens of romance novels that summer before I began my PhD. Some were good: saucy and satisfying. Others were less good: dull and uninspired, though still relatively enjoyable, like the breadsticks at Olive Garden. One… Read more →

Butter and the History of U.S. Dietary Guides since 1894

Creamy, sometimes salty, and optimistically yellow, butter is one of my favorite foods. It’s also a scientific and cultural barometer. For the first half of the twentieth century, nutritionists enthusiastically endorsed butter as a good source of energy and part of a healthy, moderate diet. Early government-issued food guides endorsed eating enough food, as public… Read more →

I Was Trolled – Here’s Why I’m Turning It into a Teaching Opportunity

Here’s what happened. I wrote an essay critically analyzing a YouTube talk show I actually watch and enjoy — Hot Ones — on which celebrities answer questions while eating ten chicken wings doused in hot sauces of increasing spiciness. I argued that interrelated gender conventions about flavor, food, appetite, and consumption shape how celebrity is… Read more →

How To Cook and Cure: Early Modern Recetas

Recipes can quickly transport us to particular times and places. A glance at this vintage Jell-O recipe calls to mind the model 1960s US housewife and the gendered obligations of food and preparation. Women’s relationship to recipes are taken up in a less widely-known context in British artist George Cruikshank’s nineteenth-century etching with watercolors. Titled,… Read more →