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.
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?
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.
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.
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, 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 ...