Double Apple Pie — Case + MJ Apple’s recently-announced but belated embrace of AI is being called “boring” by some fans of ChatGPT. My perspective is somewhat different — because AI helped me…
In Rebuilding Community: Displaced Women and the Making of a Shia Ismaili Muslim Sociality, Shenila Khoja-Moolji recounts how Ismaili women, displaced from East Pakistan and East Africa in the 1970s,…
Anny Gaul, Graham Ajman Pitts, Vichi Valosik, eds. Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. Austin: 2021. ISBN: 9781477324585 Noha Fik…
Rachel E. Black, Cheffes de Cuisine: Women and Work in the Professional French Kitchen. University of Illinois Press, 2021. ISBN: 978-0-252-04400-7 (hbk); ISBN: 978-0-252-08605-2 (pbk); ISBN: 978…
Shaping a dough for making shebakiya, a sweet that is fried and then coated in honey to be served during Ramadan (Photo: Katharina Graf) Food in the…
Michelle Szabo & Shelley Koch eds. Food, Masculinities and Home: Interdisciplinary Perspectives. London: Bloomsbury, 2018. ISBN: 9781474262323. Neri Kuinera de Kramer-Lynch (University of Delawa…
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…
Photograph: Gauri A. Pitale – Waterlogged rice fields of rural Konkan, Maharashtra Please note: As Associate Editor, I am soliciting reviews of recent dissertations in the Anthropology of Food….
By Michaela D.E. Meyer I grew up in a small farm community in Nebraska. Our food intake relied largely on what our farm (or neighbor’s farms) produced –…
By Angela Glaros I have been reading cookbooks since childhood (along with Heloise’s Household Hints, another leisure reading genre). Much later, when I began studying anthropology, cooking and…
Amy B. Trubek, University of Vermont Americans spend more and more money on food prepared outside the home, and every day cooking becomes more episodic and less…
By Daniel Miller Of all the bad habits I have passed on to my daughter, reading at the dinner table is the one I am least ashamed of. …
The first rule of Bite Club is that we’re going to talk about cookbooks. The second rule of Bite Club is I need some of ya’ll to…
For French chefs, inequality begins in culinary school. The kitchen is heaving with activity—it is a Friday and we are in the middle of another practical exam. The…
By Vera van Rijn Although the media frequently reports on African children dying from malaria or HIV, it is actually pneumonia that is the biggest killer in…
PhD. Student recruitment in social sciences – “Compared dynamics of cooking practices” Context Created in 2008, the Center for Food and Hospitality research at the Institut Paul Bocu…
Cocina, música y comunicación: Tecnologías y estética en el Yucatán contemporáneo, de Steffan Igor Ayora Diaz, Gabriela Vargas Cetina y Francisco Javier Fernández Repetto (UADY / CONACYT 2017) Mar…
By Aura Cubanimita. Master student, Anthropology, Gadjah Mada Univesity, Yogyakarta-Indonesia. I used to go to the traditional market in the mornings … More
Stirring the Pot: A History of African Cuisine. James C. McCann. Ohio University Press. 2009 Mary B. Sundal Washburn University, Department of Sociology and Anthropology As part…
Review of: Steffan Igor Ayora-Diaz (ed.) Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America (London: Bloomsbury Academic Press, 2016). Michael McDonald Florida Gulf…
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…