Tag: food studies

Podcast Dispatches from Issue 21.3: Benjamin Schrager

Gastronomica

For our sixth season of podcasts produced in collaboration with Meant to Be Eaten on Heritage Radio Network, we sit down (virtually) with authors who have contributed to our third issue of 2021, edited by Krishnendu Ray, and featuring articles and creative pieces which collectively address the issue of “gastropolitics,” as described in that issue’s editorial letter.

In this episode, Editorial Collective member James Farrer is joined by the author of “Risky but Raw: On (Not) Regulating One of the Most High-Risk Dishes in Japan,” to discuss the ‘underlying social and ecological forces that shape situated expressions of risk’ in the context of increasingly popular raw chicken dishes in Japan.

Podcast Dispatches from Issue 21.3: Raúl Matta and Padma Panchapakesan

Gastronomica

For our sixth season of podcasts produced in collaboration with Meant to Be Eaten on Heritage Radio Network, we sit down (virtually) with authors who have contributed to our third issue of 2021, edited by Krishnendu Ray, and featuring articles and creative pieces which collectively address the issue of “gastropolitics,” as described in that issue’s editorial letter.

In this inaugural episode, Editorial Collective member Josée Johnston is joined by the co-authors of “Deflated Michelin: An Exploration of the Changes in Values in the Culinary Profession and Industry” to discuss how ideas of “good taste” – ‘what good food should be, mean, and look like’ – have changed over time, and particularly how these are now less defined by “traditional” metrics such as the (once-revered) Michelin Guide. Focusing on the role of chefs, they unpack the sociology of tastemakers amidst the changing landscape of the restaurant industry.

Padma Panchapakesan
Raúl Matta

“Water Works”: A Call for Papers for a Special Issue

Gastronomica

The Gastronomica Editorial Collective invites submissions for a special issue on water.

Essential to life, key to cooking, and making up more than 50% of the human body, water is fundamental yet often ignored, dismissed, wasted, even feared as a source of contamination. As people in many parts of the world have become accustomed to water-intensive agriculture and food production processes, others are struggling with water access. The United Nations estimates that more than 2 billion people worldwide lack access to safe water, a condition that is exacerbated by political conflict and environmental degradation, resulting in devastating consequences for food security and health.

With such a topic that defies categorization, our guidelines for submissions are perhaps more fluid than in a typical CFP. We want to see a flood of creative and scholarly pieces, translations, as well as artworks that explore a wide range of interdisciplinary interactions and intersections from sensory science to environmental studies, from food production to culinary history, from social justice to cultural and community perspectives. We ask authors to think broadly and deeply about topics addressing, for example:

  • water rights and Indigenous communities;
  • water and innovations in agriculture, brewing, winemaking, and other arenas of food and drink;
  • impacts of climate change on food production and coastal communities;
  • the changing specter of water;
  • water, food chains, and culinary infrastructure;
  • the promise and perils of aquaculture and aquaponics;
  • food and watersheds;
  • floating markets and distribution channels;
  • taste; access, inequity, and waste.

Research articles and critical translations (with introductions, reference lists, and notes) should be between 4000-8000 words. In addition, we invite creative Food Phenomena pieces that focus on water, including creative essays and visual works, such as photo essays (see art submission guidelines here). Both Scholarly and Food Phenomena pieces should be submitted via the journal’s ScholarOne platform, following our submission guidelines. 

Deadline for submissions for this special issue: 15 May 2022.

*Please note that we continue to invite all other forms of Scholarly and Food Phenomena submissions on a variety of topics for future issues.

Bonus Podcast Dispatch: “The Next Issue”

Gastronomica

As a bonus finale to this season’s podcast series in collaboration with Meant To Be Eaten on Heritage Radio Network, we recorded a roundtable discussion at the 2021 ASFS “Just Food” conference which focussed on what both editors and readers can expect, and would like to see more of, in future issues of Gastronomica. Hosted by Lisa Haushofer, with contributions from Daniel Bender, Paula Johnson, and Amy Trubek.

Podcast Dispatches From Issue 21.2: Michaël Bruckert

Gastronomica

For our fifth series of podcasts produced in collaboration with Meant to Be Eaten on Heritage Radio Network, we sit down (virtually) with authors who have contributed to our recently published second issue of 2021, featuring articles on topics including commensality and creative collaboration, the politics of food systems, and race and representation.

In this episode, Editorial Collective member Melissa Fuster is joined by author Michaël Bruckert, whose recently published article (“Chicken Politics: Agrifood Capitalism, Anxious Bodies, and the New Meanings of Chicken Meat in India“) explores meat industrialization in South India. Recounting his fieldwork in the region of Tamil Nadu, Bruckert traces the commoditization of poultry, from farms, markets, and butcher shops to eateries, home kitchens, and consumers’ plates. In this global South context, he explains how recent developments in animal agriculture have changed how people think about chicken – as animal and as meat – and have in the process materially transformed the chicken itself.