Review: Chefs, Restaurants and Culinary Sustainability
Counihan, Carole, and Susanne Hojlund eds. Chefs, Restaurants and Culinary Sustainability. University of Arkansas Press, 2024. 392 pp. ISBN 9781682262658 Krishnendu Ray (NYU) How does one w…
Tag: chefs
Thesis Review and Discussion: The Metamorphosis of Greek Cuisine
Kapari Deli in Athens city centre, Greece Photographs by Nafsika Papacharalampous If you have written a recent thesis in the Anthropology of Food or would like to review…
Review: Making Modern Meals
Making Modern Meals: How Americans Cook Today. Amy B. Trubek. University of California Press. 2017. 320pp. ISBN: 9780520289239. Katharina Graf SOAS-University of London Making Modern Meals is a…
Leigh Chavez-Bush’s “Chefs, Cuisine, and Convergence”
My dissertation explores media networks within the Chicago culinary industry. At three fieldwork sites I conducted participant observation and employee ethnography with media producers, chefs, and sof…
Culinary Catalysts and Scientific Shifts: Peruvian Quinoa in the Age of Genetics and Gastronomy
Chef Maguiña with Adam Gamwell. Property of Adam Gamwell. This episode of This Anthropological Life presents a little differently from our normal episodes. The Society for Applied Anthropology…
Culinary Catalysts and Scientific Shifts: Peruvian Quinoa in the Age of Genetics and Gastronomy
Chef Maguiña with Adam Gamwell. Property of Adam Gamwell. This episode of This Anthropological Life presents a little differently from our normal episodes. The Society for Applied Anthropology…
Activist Chefs and the Food Movement
David Beriss University of New Orleans A few weeks ago, Greg de St. Maurice wrote an intriguing piece on this blog about chef activism. He drew on the…
Chefs as activists–Daniel Giusti takes on America’s school lunches
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…