Pierre Raffard explaining the doner kebab phenomenon’s relation to labor, ethnicity, religion, and culinary politics. Looking at both instances of culinary incorporation and fusion and the reje…
While there are many conferences of potential interest to food anthropologists, last weekend (December 3-4, 2016), I attended a conference that I found particularly useful and inspiring: the…
To celebrate the publication of “Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones,” three of the edited volume’s authors—Stephanie Assmann, James Farrer, and David Wa…
Guest contributor: Markus Bell, Australian National University I hadn’t been in Japan more than a few weeks before I was hooked on Japanese karē raisu (curryrice/カレーライス). It was…
Greg de St. Maurice Ryukoku University Chefs today wield a great deal of influence. They are (or are expected to be) simultaneously artisans, entrepreneurs, activists, and celebrities. In…