From Betty Crocker to Feminist Food Studies
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and society
Armenian American feminist activism
capitalism and food production
Caribbean culinary culture
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class and food consumption
colonialism and food traditions
corporate influence on diets
culinary resistance movements
cultural production and food
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ethnic food practices
ethnographic food studies
feeding practices in history
feminist critique of food industry
feminist culinary narratives
feminist food studies
feminist perspectives on nutrition
food
food and cultural identity
food and economic history
food and identity formation
food and national identity
food and oppression
food and personal autonomy
food and social inequality
food and societal transformation
food as empowerment
food as resistance
food discourse and gender
food in colonial India
food studies and women's studies
gender and food research
gendered culinary practices
gendered eating practices
global feminist food scholarship
global food and gender studies
historical analysis of meals
historical food practices
historical foodways research
identity and nourishment
intersection of food and feminism
motherhood and nutrition
New England food history
nourishment and family cohesion
power
race and food culture
San Luis Valley food traditions
siege of Leningrad food studies
social history of eating
wartime food scarcity
women and culinary history
women asserting identity through food
women in culinary leadership
women's agency through cooking
women's role in family nourishment
Product details
- ISBN 9781558495111
- Weight: 505g
- Dimensions: 164 x 229mm
- Publication Date: 29 Nov 2005
- Publisher: University of Massachusetts Press
- Publication City/Country: US
- Product Form: Paperback
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In this book, feminist scholars shed new light on the history of food, cooking, and eating. In recent years, scholars from a variety of disciplines have turned their attention to food to gain a better understanding of history, culture, economics, and society. The emerging field of food studies has yielded a great deal of useful research and a host of publications. Missing, however, has been a focused effort to use gender as an analytic tool. This stimulating collection of original essays addresses that oversight, investigating the important connections between food studies and women's studies. Applying the insights of feminist scholarship to the study of food, the thirteen essays in this volume are arranged under four headings - the marketplace, histories, representations, and resistances. The editors open the book with a substantial introduction that traces the history of scholarly writing on food and maps the terrain of feminist food studies. In the essays that follow, contributors pay particular attention to the ways in which gender, race, ethnicity, class, colonialism, and capitalism have both shaped and been shaped by the production and consumption of food. In the first section, four essays analyze the influence of large corporations in determining what came to be accepted as proper meals in the United States, including what mothers were expected to feed their babies. The essays in the second section explore how women have held families together by keeping them nourished, from the routines of an early nineteenth-century New Englander to the plight of women who endured the siege of Leningrad. The essays in the third section focus on the centrality of gender and race in the formation of identities as enacted through food discourse and practices. These case studies range from the Caribbean to the San Luis Valley of Colorado. The final section documents acts of female resistance within the contexts of national or ethnic oppression. From women in colonial India to Armenian American feminists, these essays show how food has served as a means to assert independence and personal identity.
ARLENE VOSKI AVAKIAN is professor of women's studies at the University of Massachusetts Amherst and editor of Through the Kitchen Window: Women Explore the Intimate Meanings of Food and Cooking. BARBARA HABER, former curator of books at the Schlesinger Library, is author of From Hardtack to Homefries: An Uncommon History of American Cooks and Meals.
