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Ensenada: gastronomy and creativity in Baja California

Baja California is a stunning place, with its desert landscapes next to surfing locations, the sprawling vineyards of the Valle de Guadalupe a short drive away from both the mountains and the beaches. Its gastronomy is on the rise. The year-round availability of great produce and fresh seafood, as well the recent growth of its […]

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Mussolini harvesting wheat

Fascist Pigs: Food and Totalitarism

Food has become an increasingly visible arena where individuals, communities, and nations debate and define their cultural identity, their social standing, their political outlook, and their economic success. Crops turn into commodities on the stock market, while trade regulations determine the fate of entire regions. Public concerns and the debates that emerge from them range […]

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Feasting Our Eyes through Food Films

Food is not only good to eat; it is also increasingly enjoyed through media that range from one’s smartphone to cinema. In today’s popular culture, food’s visual representations play a role as relevant as its actual consumption, allowing for new forms of sharing and circulation. A specific contemporary way of looking at food is easily […]

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Food Studies in Trump’s United States

  The morning after Election Day, I found myself in a very small college town in rural Pennsylvania where people were celebrating the victory of their candidate. That forced me to accept the fact that, more or less, 50% of those who cast their vote have not only supported Trump as next president of the […]

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Via NYPL Digital Collection of WPA Art

November Market Report, by Stacey Harwood-Lehman

Can you believe it? It’s time to start thinking about holiday gifts. Thanksgiving is upon us, and the shopping season will begin in earnest with the dreaded Black Friday mayhem. Here’s a thought: if you’re here, it’s because you’re interested in food. You care about how your meals are prepared, where your ingredients come from, […]

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October Market Report, by Stacey Harwood-Lehman

Attention culinary historians of the 2516!  If you think you know what we’re eating today by looking at our food blogs and Instagram feeds, think again. Those perfectly lighted snapshots are more likely to document the occasional splurge or special occasion indulgence than our daily bread. We don’t take pictures of the bowl of Cocoa […]

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Via Fabio Parasecoli

Massimo Bottura and Alex Atala: the kitchen and the food system

By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School. Chefs, in particular those who enjoy global visibility and celebrity appeal, are somehow expected to play the role of modern maîtres à penser and to take the lead in introducing changes in the way we produce, eat, and dispose of food. While some […]

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Via Fabio Parasecoli

Cooking with Great-Grandma

  By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School. And there we were, food writer Saverio de Luca and I trying to figure out how to cook my great-grandmother’s handwritten recipes on a wood stove. I remember her as a tiny and quiet woman, always dressed in black, mysterious and a […]

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The former egg-grading room on the Schwartzman farm in Freehold, NJ (Jewish Heritage Museum of Monmouth County, NJ)

August Market Report, by Stacey Hardwood-Lehman

Surely this has happened to you: One day you have a knotty research question. You begin with, say, Wikipedia. You click on a footnote link, one click leads to another and before you know it, it’s tomorrow!  How you landed where you are is a mystery.             It was by just such a series of virtual […]

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Via Gotham Gazette.

Food, Immigrants, and the Fabric of the Body Politic

By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School.   These days, it is impossible to tune out the heated debates and the raging controversies that surround the issue of immigration in the US. The presidential elections are only a few months away, and citizens are forced to reflect on what their […]

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