Introducing our new Acquisitions team

Are you a food studies student or scholar looking to get published, but you don’t know where to start?

Gastronomica is proactively seeking to increase the representation of early career scholars and authors from under-represented backgrounds, encompassing ethnic, gender, and abilities diversity. We are also seeking scholarship that addresses food experiences from the Global South and marginalized, underrepresented communities.

As one of only few journals managed through an editorial collective, Gastronomica has created an Acquisitions Cluster within the larger collective that aims to expand Gastronomica’s ability to showcase the broadest possible spectrum of ideas and voices, bridge the divide between academic scholarship and public engagement, and appeal to a diverse readership. 

The Gastronomica Acquisitions Cluster seeks to address existing structural inequities in academic journals, which disproportionately affect women, scholars from marginalized, “minority” backgrounds, and those from the Global South who work in institutions outside North America and Europe. We engage authors at conferences and food-related events, and through direct communications. We also work with authors by providing constructive feedback before submission and through the review process (as needed). By doing so, we aim at strengthening Gastronomica’s place in the publishing landscape as a stimulating, accessible publication with fresh ideas, unusual perspectives, original formats, exceptional writing, a diverse authorship, and a fair and respectful review process.

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Winter 2019, Volume 19 Number 4


Editor’s Letter | Amy B. Trubek

Cookery and Copyright: A History of One Cookbook in Three Acts | Carrie Helms Tippen, Heidi S. Hakimi-Hood, and Amanda Milian

Gastronomic Practice in Zhang Tongzhi’s List of Jinling’s Delicacies | Andrea Montanari

Caravaggio’s Artichokes | Jesse Locker

Icelandic Cake Fight: History of an Immigrant Recipe | Laurie K. Bertram

A Katsuobushi Story: Preserving Fish and Preserving Tradition | Ken Albala

Seaweed Consumption in the Americas | José Lucas Pérez-Lloréns

Digesting the Massacre: Food Tours in Palestinian Towns in Israel | Azri Amram

Restaurant 2.0 | Amy B. Trubek

Craft Beer’s Unlikely Alchemist | Theresa McCulla

Body and Soul of a Good Pint: A Note on Nordic Brewing and the Magic of Yeast | Nefissa Naguib

Spice Trade 3.0: Exploring the Modern Spice Trade in Vietnam’s Northern Frontier | Sarah Turner, Mélie Monnerat, and Patrick Slack

Modern Moonshine: The Revival of White Whiskey in the Twenty-First Century
Edited by Cameron D. Lippard and Bruce E. Stewart, reviewed by Douglas H. Constance

Beeronomics: How Beer Explains the World
By Johan Swinnen and Devin Briski, reviewed by Aaron Ellis

Capitalist Pigs: Pigs, Pork, and Power in America
By J.L. Anderson, reviewed by Thomas Fleischman

The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark
By Artur Cisar-Erlach, reviewed by Michael A. Lange

The New Food Activism: Opposition, Cooperation, and Collective Action
Edited by Alison Hope Alkon and Julie Guthman, reviewed by Brendan O’Neill

Feeding the Other: Whiteness, Privilege, and Neoliberal Stigma in Food Pantries
By Rebecca de Souza, reviewed by Andrea Solazzo

Chop Suey Nation: The Surprising History and Vibrant Present of Small-Town Chinese Restaurants from Victoria, BC, to Fogo Island, NL
By Ann Hui, reviewed by Koby Song-Nichols

Fall 2019, Volume 19 Number 3


Editor’s Letter | Daniel Bender

The Race against Rot: Gastronomica’s New Editorial Team Weighs in on Saving Food | Anelyse M. Weiler, Sarah Elton, and Josée Johnston, eds

Preservation Pedagogy | Donna Gabaccia, with Nana Frimpong and Gillian MacCulloch

Food Savers or Food Saviors? Food Waste, Food Recovery Networks, and Food Justice | Leda Cooks

Survival in a Climate of Change: The Origins and Evolution of Nomadic Dairying in Mongolia | Paul S. Kindstedt and Tsetsgee Ser-Od

Sourcing and Saving Food in Siberian Kitchens | Sharon Hudgins

Un-Modernist Cuisine | Helen Veit with Sean Sherman and Elizabeth Woody

Savoring Decay: Cheese, Heritage, and the Allure of Imminent Dissolution | Harry G. West

The Art of Saving Food: Preserving Gestures in Ymane Fakhirs Video Installation, Handmade (2011–12) | Sylvie Durmelat

The Gastronomical “She”: Narrating (Dis)Embodiment in M.F.K. Fisher’s Memoir | Victoria Burns

Saving Food, Saving Culture

Happy Treat: Food and Drink as Important Parts of Daily Life and Happiness | Ines Sučić, Tihana Brkljačić, Ljiljana Kaliterna Lipovčan, Renata Glavak-Tkalić, Lana Lučić

French Gastronomy and the Magic of Americanism
By Rick Fantasia, reviewed by Sarah Cappeliez

Sugar and the Making of International Trade Law
By Michael Fakhri, reviewed by Ernesto Hernández-López

Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450–1800
By David Gentilcore, reviewed by Ellen M. Ireland

Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do about It
By Sarah Bowen, Joslyn Brenton, and Sinikka Elliott, reviewed by Josée Johnston

Feed the Resistance: Recipes + Ideas for Getting Involved
By Julia Turshen, reviewed by Jennifer O’Connor

By Rebecca Earle, reviewed by Amy Trubek

Keepers of the Future: La Coordinadora of El Salvador
By Avi Lewis, Director, reviewed by Anelyse M. Weiler

The Race against Rot: Gastronomica’s New Editorial Team Weighs In on Saving Food

Compiled and edited by Anelyse M. Weiler, Sarah Elton, and Josée Johnston.

Gastronomica’s incoming editorial team gathered in Toronto this past fall to discuss the future of food studies and pressing issues for food scholars today. The new team explored the theme of “saving food” as part of a public roundtable hosted by the University of Toronto’s Culinaria Research Centre. What questions should researchers and food studies practitioners be prioritizing to address the issue of saving food? What are some of the creative new ways of exploring the field? What needs saving, who ought to do it, and what should be left to molder away? To hear what Gastronomica’s new editorial team thinks about these issues in food studies, we asked (some of) them to weigh in on four questions, including a fun glimpse into how they “save” food in their own kitchens.

  • Simone Cinotto (Associate Professor of Modern History at the University of Gastronomic
  • Paula Johnson (Curator at Smithsonian’s National Museum of American History)
  • Eric C. Rath (Professor of History at the University of Kansas)
  • Krishnendu Ray (Associate Professor and Chair of Nutrition and Food Studies at New
    York University)
  • Signe Rousseau (Lecturer in Critical Literacy and Professional Communication at the University of Cape Town)
  • Amy Trubek (Professor in Nutrition and Food Sciences at the University of Vermont)
  • Robert Valgenti (Professor and Chair of Philosophy at Lebanon Valley College)
  • Helen Zoe Veit (Associate Professor of History at Michigan State University)

What does food need to be saved from?

Johnson: Imagine a world without field plows and fishing boats, cauldrons and cooking tools, family recipes and restaurant menus, culinary correspondence and kitchen stories from places and people in the past. That world, bereft of the historical material culture of food, would be a dismal and oblivious place without tangible connections to the ideas, innovations, and understandings about food, in the broadest sense, from those who came before us. Curators, librarians, and archivists are savers. Through collecting, preserving, and providing public access to rich materials, we help researchers discover treasure troves of data
about who we are, where we’ve been, and what has mattered over time. Our collections continue to reveal new insights on diverse aspects of food history—cultural, social, political, environmental, technological. They provide evidence of people and places that might otherwise be forgotten. And because they are saved for perpetuity, we can only imagine how new
technologies, such as the experimental (emerging?) field of proteomics, might uncover new layers of insight through the analysis of proteins left on the literal pages of history.

Rath: Not all historians recognize the importance of food, though! Food needs to be saved from its perceived banality. It’s not just consumers who take food for granted by expecting seventy brands of breakfast cereal in the supermarket and watermelon in the winter. For far too long historians, particularly in my field of Japanese history, have simply ignored food unless it is relevant to crises such as famine or war. Yet, food is always central to daily life and it needs to be made central to history in the same way that gender, race, or class cannot be ignored.

Rousseau: On the other hand, food needs to be saved from being fetishized, and wasted.

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