Food-Stuff

Yes, You Should Put Your GJFS Article on the Peer-reviewed Section of Your CV! The Graduate Journal of Food Studies (GJFS) is a platform for open scholarship. As the Scholarly Communications Coordinator for the Graduate Association for Food Studies (GAFS), James Edward Malin p...

The opportunity to travel was one of the many perks of Janna Tamargo’s career in internet-based marketing and advertising—by the end of 2017, she had eaten her way through thirteen countries in that year alone.

Miguel Cuj uses linguistics and personal ethnographic investigation to address hunger narratives in Guatemala.

In this Food-Stuff, James Edward Malin invites the food researcher behind the scenes of library classificatory schema and offers structural solutions for interdisciplinary engagement within in the field.

In this Food-Stuff, Erica Zurawski argues that the 2017 documentary, FOOD COOP, depoliticizes the stakes of food justice through its acute focus on the everyday logistics of one longstanding Coop in Brooklyn.

Alanna Higgins critically examines the ethics of fieldwork at FARMacy programs, asking: how do we position ourselves as researchers? How do we ethically collect data, and in what ways can researchers navigate social spaces with sensitive data?

Ashanté Reese and Hanna Garth comment that citational practice begins well before the parentheses‚ with whom we choose to read and how we engage that work.

Former Editor-in-Chief Brad Jones reflects on the Graduate Journal of Food Studies to mark its 5th year anniversary.

Former Editor-in-Chief Carla Cevasco reflects on the Graduate Journal of Food Studies to mark its 5th year anniversary.

Former Editor-in-Chief Emily Contois reflects on the Graduate Journal of Food Studies to mark its 5th year anniversary.

In this Food-Stuff essay, Priya Vadi reviews “The Search for General Tso,” a documentary film that seeks to locate the man behind the famous chicken dish.

In this Food-Stuff essay, Jeffrey Rubel explores three stories of fish preservation, separated by history but bound together by science.

In this creative and experimental Food-Stuff piece, Emily Farr and Maya Hey engage in a “relay writing” conversation on the the intangibles that make up the multispecies, multi-scalar processes of fermentations.

In this Food-Stuff piece, Journal editors Emily Contois and Katherine Hysmith chat about knowledge and expertise, writing for academic and public audiences, and what the future of food studies and social media might hold.

This essay on life, farming, and food accompanies Sarah Cramer’s original painting, “CSA Box Turtle, 2016.”

In this Food-Stuff essay, Alexandra Rodney critically reflects on the “Social Assistance Food Budget Challenge” assignment she designed for her course “Canadian Foodways.”

In this Food-Stuff essay, Gretchen Sneegas employs the tools of authoethnography to explore the various ways that alcohol is embedded within academic professionalization, producing both cultural norms and barriers to entry.

In this Food-Stuff essay, Hannah Koper examines the difference between how four notable women chefs and CEOs frame and discuss gender bias and representation in their respective fields.

To understand how restaurants are catalysts for cultural adaptation, Noah Allison uses GIS software to map Roosevelt Avenue in Queens, New York City’s geographically largest borough and the nation’s most ethnically and racially heterogeneous county, where over 150 different la...

In this Food-Stuff piece, Emely Vargas writes a letter to her mom

In this Food-Stuff piece, Jonathan Biderman reviews the documentary film, “Tsukiji Wonderland,” and shares his own experiences visiting Tsukiji Market in Tokyo, “the ultimate pilgrimage destination for all cooks.”

These salt and pepper shakers come from a larger collection of more than fifty sets, representing dozens of ethnic and racial groups that were Dr. Brian Mullen’s. Ultimately the theme of this series is how these little characters interacted with the photographer and the space ...