digest: A Pathfinder

This is a computer-generated pathfinder created against the Distant Reader study called digest.

Each Distant Reader study carrel is composed of many individual items. Each item is bibliographically described with author, title, date, summary, and keyword values. Below is a list of the items' most signficant keywords as well as lists of the items themselves. Purpusing the content of this pathfinder provides the student, researcher, or scholar with one way to get their heads around the scope of the carrel. The keywords include:

Culture; Foodways; Folklore; Digest; People; Family; Women; Identity; Mother; Culinary; History; Time; Chapter; Home; Cuisine; Community; Comfort; Health; Meat; Milk; Making; Recipes; Corn; Chicken; Class; Maple; Terroir; Tea; Wedding; French; Seeds; Diet; Recipe; Ads; Dead; Myth; Eating; Cults; Foot; Madrid; Janeiro; Lockwood; Freegans; Diane; Carrot; Quinzio; Dinner; Meet; Baked; Dumplings; Change; Avieli; Road; Jayasanker; Miller; Latta; Emily; Callum; Davis; Amherst; Gina; Cookies; Carter

Depending on how this pathfinder was created, many of the bibliographic sections will include elaborations on the meaning(s) of the given keywords. These elaborations were generated by feeding the items' summaries to a large langauge model and asking the model to address the question, "What is X?", where "X" is the keyword. The result will be a few sentences of elaboration. Be forewarned. The elaborations are often plausible, but they should not be take as truth. Instead, they should be taken as points for consideration.

• From Natural History to National Kitchen: Food in the Museums of Singapore, 2006­-2017 by Tarulevicz, Nicole; Hudd, Sandra (2018) - Key Words: Singapore, museums, hawker food, memory, nation building Introduction From Berlin’s Deutsches Currywurst Museum to Seoul’s Museum Kimchikan (formerly Kimchi Museum), food is increasingly taking center­ stage in museums. An article published in the local magazine Her World in 2011, for example, used the phrase in its title, “Singapore recipes: It’s makan time,” telling readers they could “learn to whip up a feast of local favourites” and, to clarify exactly what that meant, “we share six such Singapore dishes” (Her World 2011). Keywords: american; culture; design; digest; exhibition; folklore; food; foodways; hawker; history; hudd; journal; kitchen; museum; national; national museum; nicole; sandra; singapore; society; tarulevicz; time
• The Forgotten Chef at Delmonico's: Alessandro Filippini (1849­-1917): An Appreciation on the Centenary of his Death by Meer, Michael A. (2018) - Tschirky’s only explicit reference to Delmonico recipes is, apart from Lobster Newburg, the recipe for—again—“Canapés Lorenzo.” But does Filippini also deserve credit as the inventor of the dishes, in particular the novel Delmonico dishes, he assembled in his works? Keywords: alessandro; alessandro filippini; american; chef; culture; delmonico; digest; filippini; foodways; journal; meer; michael; new; restaurant; society; york
• Review of: From Canton Restaurant to Panda Express: A History of Chinese Food in the United States by Long, Lucy M. (2018) - Chapter 4 describes how the enduring stereotypes of Chinese food are embodied by the dish “chop suey,” an invention in the US that became a mainstay of Chinese American food and is even today an icon of its identity. Through historical and ethnographic accounts and by focusing on individual “moments” in Chinese American food history in the form of specific dishes, restaurants, entrepreneurs, cookbooks, and films, Liu argues that Chinese American food is not only translocal and transnational, it is simultaneously authentically Chinese and authentically American. Keywords: american; chinese; culture; food
• The Way of the Croissant: Traditional Perspectives On A Traditional Pastry by Hopkin, Rachel (2016) - © American Folklore Society 2017 Child and Beck’s view of croissants is both expansive and emphatic: The most delicious of French croissants, to our mind, are those called croissants de boulanger, which are made of risen yeast- milk-and-flour dough that is flattened out, slathered with butter, folded in three, and rolled and folded again three times as though you were making French puff pastry. Michelle is the chef/proprietor of the Ohio- based Pâtisserie Lallier and since 2009 she has provided “French pastries and desserts” to numerous businesses in the city of Columbus, in addition to maintaining a personal presence at a number of local farmers’ markets (Photo 3). Keywords: american; american folklore; croissant; culture; digest; folklore; foodways; french; hopkin; journal; n. pag; pag; pastry; rachel; society; tradition; way
• The “Authentic” Blend: Experts Weigh in on Istrian Food by Ličen, Daša (2016) - In the case of Istrian food experts, the regional past is seen as static and flawlessly perfect, and Istrian food is too. Not only for the hosts of this show, but for Istrian food experts in general, long-established Istrian cuisine is a means for a person or an entire region to break free of all perceived unhealthy, overly modern, dangerous, fake, and artificial food practices, often symbolized by McDonald’s, as mentioned above. Keywords: american; blend; cuisine; culture; daša; digest; experts; folklore; food; foodways; istrian; journal; ličen; pag; society; traditional
• Seldom Just Food: Garlic in Magic and Medicine in European and Mediterranean Traditions by Dugan, Frank M. (2016) - © American Folklore Society 2016 with garlic, extending through medieval and premodern times. The primary contention of this work is that distinguishing magical, medicinal and culinary aspects of garlic is a recent innovation; that garlic has been strongly perceived as apotropaic throughout its history, and continues to be so in much contemporary lore and usage. Keywords: 2016; allium; american; american folklore; century; culture; digest; dugan; european; evil; eye; folklore; folklore society; food; foodways; frank; frank m.; garlic; history; journal; magic; medicine; medieval; mediterranean; mediterranean traditions; n. pag; pag; plants; press; roman; society; traditions; university; use; witches
• A Legendary Sandwich for an Infamous Earl: Representing the Sandwich in Legend and Cookery Literature by Morritt, Noah J.A. (2016) - Depending on when and to whom the sandwiches are to be served, Jack advises that sandwich bread can be cut into different shapes and sizes. While the Earl’s sandwich was born of recreational rather than economic necessity, working class sandwiches could be an important strategy of household economy. Keywords: american; bread; class; cookery; culinary; culture; earl; folklore; food; journal; legend; recipes; sandwich; working
• Authenticity, Personal Relationships and the Aura of Home: The Case of the Chinese American Restaurant by Clair, Robin Patric; Kuang, Kai; Long, Ziyu; Tan, Jasmin E. (2016) - The phrase Chinese-American restaurant may be less accurate than Chinese restaurant in the U.S., but it may also reflect the idea that the Chinese restaurant by sheer global positioning is already altered in some ways that may be different from Chinese restaurants in China or any other country (e.g., Chinese restaurants in Korea or Italy.) Originally, Chinese restaurants in America catered to Chinese immigrants, but over time as they served varying ethnic populations within the U.S., they eventually began catering to a western palate (Barbas 2003). Keywords: american; american restaurant; authenticity; chinese; clair; culture; food; home; jasmine; jessie; journal; kai; long; relationships; restaurant; robin; ziyu
• Our Corn Is Still Standing: Indigenous Foodways and Identity in New England by Berton-Reilly, Elizabeth Ann (2016) - Topics such as food sovereignty, childhood diet, and traditional foods bring up strong feelings, yet the individuals I interviewed all agree that eating a healthy diet of Indigenous food is vitally important. Charlebois’ belief that the personal is the political is evidenced in her efforts to provide Indigenous food when the Mt. Kearsarge Indian Museum had their yearly inter-tribal powwow featuring dancers from all over Indian Country on July 11, 2015. Keywords: abenaki; american; charlebois; corn; culture; england; foods; foodways; identity; journal; new; people; seeds; sovereignty
• An Introduction to the Culinary Traditions of Jiangnan Region, China by Lange, Michael; Tye, Diane (2016) - © American Folklore Society 2016 © American Folklore Society 2016 Nanjing, the city where the program ended on day three, has a long history as a major centre of culture, education, research, politics, commerce, transportation and tourism. Keywords: china; culture; foodways; jiangnan; region; traditions
• It’s the Cake Talking: Theorizing the Recipe Memoir by Brabazon, Tara (2015) - Recipe memoirs can, to cite Jane Dixon, “explain the production of tastes for foods and food practices” (2002:80). Recipe memoirs are an ideal space, place and genre to track and trace these “spectral connections” between people who may never have met, or who do not share the present. Keywords: brabazon; cake; chocolate; culture; digest; food; foodways; history; journal; pag; recipe; talking; tara
• “To Save Wheat, Beef, and Bacon for the Men at the Front”: WWI “War Menus” in the St. John’s Evening Telegram by Roberts, Brittany (2015) - Though the majority of Newfoundland women were far from the battlefield, their contributions proved to be of essential importance. In addition, the compilation and dissemination of the “War Menus” provided a much needed space for Newfoundland women to fight for the importance of domestic labour. Keywords: american; bacon; beef; brittany; culture; food; foodways; journal; menus; newfoundland; pag; roberts; society; war; wheat; women
• Food Recommendations in the Trotula: Italian Prescription for Health? by Vaughan, Theresa A. (2015) - “The adage ‘eat to live, not live to eat’ translates, in medieval terms, to a search for a good equilibrium, aided by proper food, of the constitutive mix of the human body which characterizes it or their complexion(s)” (Jacquart 2006:260).1 Proper diet could, of course, be supplemented with medicines, fumigations, bleeding, cupping and a wide range of other treatments—but proper diet was considered fundamental to human health. Such foods are the yolks of eggs, the flesh and innards of young fowl and small birds, that is, partridges and pheasants, and scaly fish with good sauces” (Green 2002:81). Keywords: culture; food; green; journal; medicine; recommendations; theresa; trotula; women
• Kentucky’s Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture: John Van Willigen. Lexington: University Press of Kentucky, 2014. 299 pp.; includes notes, reference, index and annotated bibliography. by Holler, Jess Lamar Reece (2015) - Van Willigen takes pains to chart the influence of attribution, anonymity and collective authorship on Kentucky foodways and the canonization of a pantheon of iconic Kentucky foods. The author’s most virtuosic moments come, however, when he traces the influence of national expert-led “domestic science” cultures in the early 20th century on the print and material technologies of Kentucky cookbooks. Keywords: cookbook; culture; kentucky; van
• Exploring Evolving Moroccan Identities in the Diaspora: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2nd PLACE WINNER 2013 by Dike, M. Ruth (2014) - Some indicated that preparing traditional Moroccan food and buying < Findings In general, the definition of Moroccan cuisine shared by informants in Boston matched the definition of informants in my earlier study in Morocco (Dike 2012) and Moroccan food is an important part of Moroccan culture in both Boston and Rabat. Keywords: american; cuisine; culture; diaspora; food; foodways; identities; journal; moroccan; morocco; pag
• The Italian Kitchen as a Site for the Practice of Autarchy and Fascist Intervention: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 1st PLACE WINNER 2013 by Garvin, Diana (2014) - Morelli applies findings from the scientific and medical world to kitchen work, noting that one must consider the relationship between the cook’s stature, height, and the work to be done, as well as the need to conduct work while sitting straight rather than standing or bent over. This phrasing evokes the recurrent slippage in kitchen articles between advocation for rationalism as Taylorized work and the promotion of logic over emotion. Keywords: american; autarchy; cook; cucina; culture; diana; digest; domus; fascist; foodways; garvin; intervention; italian; journal; kitchen; morelli; pag; practice; site; space; work
• Negotiating Chinese Culinary Traditions in Newfoundland by Li, Mu (2014) - In time, this new type of Chinese food became popular in Chinese restaurants across Newfoundland just as it did in other parts of the continent. © American Folklore Society 2014 Today, North American style Chinese food dominates the menus of Chinese restaurants in Newfoundland. Keywords: american; chinese; culinary; culture; digest; dishes; ethnic; folklore; food; foodways; hong; john; journal; newfoundland; north; pag; restaurant; ruth; society; traditions
• Top Chef and Taste: Traditional Foods as Trends by Eanes, Ryan S. (2014) - By identifying and disparaging food trends, Cowin cements her position as a cultural elite; she and the judges further assert their authority as cultural elites by judging the value of the dishes prepared by the cheftestants, despite the fact that Cowin ultimately praises dishes that do the best job of highlighting the “trendy” ingredient or technique in question. This rejection of the common—the popular—is precisely what Cowin, as an ambassador for the cultural cognoscenti, is doing when she states that certain food trends (more accurately described as popular methods of preparing and serving food, particularly in the restaurant environment) “should be buried.” Keywords: american; challenge; chef; cowin; culture; dish; folklore; food; foodways; judges; taste; television; trends
• Reading a Baker’s Cap: Negotiating Changing Commercial Baking Processes and Technology through Occupational Material Culture by Morritt, Noah (2014) - Occupational Folklore. Occupational Folklore: The Outdoor Industries. Keywords: american; baker; baking; cap; culture; folklore; occupational; work
• “She did what?!”: Married Women’s Renegotiation of Kitchen Mistakes through Narrative: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2018 by Shultz, Sarah T. (2019) - After a process of trial and error I came to think of these narratives as “kitchen nightmare stories,” in which the events being recounted were stressful or unfortunate, but also potentially funny or silly. Because kitchen nightmare stories can be told by anyone, this project was not focused on a specific place or group of people. Keywords: ann; cooking; culture; digest; food; foodways; journal; kitchen; milk; narratives; rules; stories; time; women
• “Without Sympathy There is No Cookery”: Imperial Knowledge and the Creation of “Indian” Cuisine: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2019 by Fine, Julia (2019) - By: Julia Fine Abstract: By viewing colonial British cookbooks and Indian cookbooks in conversation with one another, this essay analyzes the cultural melding and appropriation that occurred in foodways during the colonization of the Indian subcontinent. Indeed, as one British Indian cookbook author suggested in its title page epigraph, “We may live without friends; we may live without books / But civilized man cannot live without cooks” (Newman 1893). Keywords: bengali; british; colonial; cookbooks; cookery; cuisine; culture; curry; english; foodways; indian; ray; south
• Editors & Editorial Board Member Biographies for Digest 7:1 (2018-2019) by Editors, The (2019) - His research investigates the intersection of food and culture in Latino life, with particular attention to tamales and holiday food traditions and their impact through familial generations and in the historic record. Lucy Long Director of the independent non-profit Center for Food and Culture, Bowling Green, Ohio, Lucy M. Long (PhD, Folklore, University of Pennsylvania) is an adjunct assistant professor at Bowling Green State University where she teaches folklore, food studies, ethnic studies, and tourism. Keywords: culture; folklore; food; foodways; university
• Author Biographies for Digest 7: 1 (2018-2019) by Editors, Digest Authors & (2019) - Book Reviews Marissa Francisco Farahbod is a PhD candidate in Folklore at Memorial University of Newfoundland, where she also received a master’s degree. Her undergraduate degree is in English from University of Tehran, and she achieved her first master’s in Comparative Literature and Gender Studies from King’s College London. Keywords: culture; folklore; studies; university
• The Chocolate Easter Egg in South Central Pennsylvania: Cracking a Seasonal Tradition by Johnson, Mira; Puglia, David J. (2019) - According to local legend, the “popular” Reese’s chocolate egg derives from the “folk” Pennsylvania chocolate Easter egg made in Digest: A Journal of Foodways & Culture 7: 1 (2018-2019): 55 Pennsylvania home cooks’ kitchens for generations (Swartz, and Epler et al. Abstract: Each February, South Central Pennsylvania residents see signs for chocolate Easter eggs sold by local churches. Keywords: butter; chocolate; chocolate easter; chocolate egg; church; churches; culture; easter; easter egg; egg; eggs; epler; foodways; geyers; interview; middletown; peanut; pennsylvania; tradition
• Review of: A Rich Brew: How Cafés Created Modern Jewish Culture: (Shachar M. Pinsker, New York University Press, 2018) by Hartmann, Nic (2019) - Review by: Nic Hartmann ____________________________________________________________ Whether in university towns or large metropolitan areas, café culture has long been a space for intellectual discussion, social change, and community gathering. Starting with the relatively young community of Odessa (founded in 1794), Pinsker’s analysis of café culture within the city clearly highlights that Odessa—as a young, multiethnic, and diverse city with a large population of newcomers from around the world, including a large population of Jews—is unlike other cities of the Russian empire. Keywords: café; culture
• Pride and Food Shame in Southern Appalachia by Castleman, Samantha (2020) - Negotiating negative perceptions of local food is imperative to maintaining cultural identity. Keywords: livermush, pork, thrift, food shame, community festivals, North Carolina, regional foods Postmodern food studies scholars have often examined questions of identity and how personhood may be influenced by what an individual eats, as food is an important philosophical subject that structures what counts as a person in a given culture (Curtin 1992: 4). Keywords: carolina; community; culture; digest; disgust; dish; family; food; foodways; journal; livermush; locals; north; pride; shame; state; western
• Pre-Seventeenth Century English Bacon:: Reconsidering a Staple by Arney, Noah (2020) - Why does a recipe in Noble Boke Off Cookry require the bacon to be soaked before use: “tak a litill lard of salt bacon well sodene” (take a little lard of salt bacon well soaked; Napier 1882: 88)? The previously mentioned line about salt bacon shows that at this time bacon is already considered a cured meat, and the third important reference is “a ronde of bacoun” (round of bacon; Kane 1988: C.9.148); although it could mean many things, it likely refers to bacon made from the loin of the pig, such as back bacon, rather than from the belly. Keywords: bacon; belly; books; century; century bacon; cookery; culture; curing; digest; england; english; food; foodways; journal; lard; london; meat; medieval; pork; salt; use
• Review of: The Food We Eat, the Stories We Tell: : Contemporary Appalachian Tables by Lanzendorfer, Judith (2020) - Contributing to this theme, Daniel S. Margolies’s “A Preliminary Taxonomy of the Blue Ridge Taco” focuses on the contribution of migrant workers’ foodways in Appalachian culture, while Courtney Balestir’s “Eating to Go” explores Appalachian migration to the Midwest. An audience unfamiliar with Appalachian culture—from migration due to the collapse of the coal industry to the often insular distrust of outsiders—may not easily see how articles and poems may be read as companions to each other. Keywords: appalachian; culture; food
• “This is Our Wine, We’re Going to Drink It”: : Exploring Newfoundland and Labrador Terroir through Berry Wines by Kibirkstis, Ema Noëlla (2020) - Abstract: Berry wines are a popular product in the Canadian province of Newfoundland and Labrador. Through archival research and an interview with a local berry wine maker, this paper articulates the localized significance of berry wines using the concept of terroir. Keywords: berries; berry; culture; digest; foodways; good; greening; john; journal; kibirkstis; labrador; liquor; making; newfoundland; place; product; prohibition; province; terroir; university; wine
• Editors & Editorial Board Members, Digest 7:2 (2019-2020) by Vaughan, Theresa; Gilmore, Janet (2020) - Lucy Long, Director of the independent non-profit Center for Food and Culture, Bowling Green, Ohio (PhD Folklore, University of Pennsylvania), is an adjunct assistant professor at Bowling Green State University where she teaches folklore, food studies, ethnic studies, and tourism. Personal interests in food, cooking, and cookbooks, inspired early in her western Oregon home, have now come full circle as she explores her mother’s and grandmother’s Pacific Northwestern-Upper Midwestern food legacies. Keywords: culture; folklore; food; foodways; university
• Seed Swaps and Sunday Sauce: Lessons About Sharing Food in Hard Times: pp. 43-65 by Caputo-Nimbark, Roshni (2021) - In this article, I argue that by reframing the capitalocentric narrative, one perceives a world of food sharing economies essential for resisting those myriad and often supralocal forces that threaten livelihoods. My main objective here is to bring food sharing economies of the past into conversation with the present to reframe the dominant capitalocentric account of food scarcity and austerity toward one of resiliency and possibility. Keywords: 8:1/2; community; culture; digest; economies; family; food; food economies; food sharing; foodways; journal; maryann; mother; new; people; practices; sauce; seed; shanta; sharing; sunday; swaps; theory
• Authentic-Ish: Ramen, Culinary Tourism, and Canadian Foodways: pp. 67-81 by Stephens, Ainjel (2021) - Canadian ramen restaurants add their own twists, combining the traditionality of Japanese ramen with Canadian culture. In this sense, Noodle King ramen is similar to many variations of Japanese ramen; however, produce that is readily available in Japan, such as shiitake mushrooms, is difficult to source in Atlantic Canada. Keywords: authentic; cuisine; culinary; culture; customers; food; foodways; japanese; noodle; ramen; restaurants; tourism
• Bread, Berries, and Fish: Food and Fairy Encounters in Newfoundland: pp. 83-98 by Murray-Bergquist, Karin (2021) - Keywords: fairies, food, folklore, landscape, Newfoundland Introduction In ballad, belief, and folktale, food and the supernatural have a complex relationship, and this is frequently visible in instances where fairy food plays a part. Such an example highlights the connection between fairy food and need, and involves elements of both help and danger. Keywords: berries; bread; culture; fairies; fairy; folklore; food; foodways; human; narváez; newfoundland; rieti; role; stories
• Exploring the Many Meanings of Bangladeshi Rice Culture: pp. 99-112 by Jahan Lipa, Israt (2021) - Rice culture is a common inheritance. In the socio-cultural context of Bangladesh rice is tied to locality, place, and community, and has become a marker of nationhood. Keywords: bangladesh; consumption; culture; day; family; february; food; foodways; journal; meal; people; rice
• Kasha: The Mighty Buckwheat Groat: pp 113-123 by Modell, Dana E. (2021) - Cohen writes that Jewish food is ever evolving, yet “the only constant is the desire to hold on to the food of our people” (2021: x). Wex writes about Jewish food as rebellion, and yet, kasha varnishkes comes from a public tradition of foods. Keywords: culture; family; food; foodways; jewish; journal; kasha; press; times; wex
• Finding Comfort and Discomfort Through Foodways Practices During the COVID-19 Pandemic: A Public Folklore Project: pp. 5-25 by Reed, Jerry; Long, Lucy M.; Broadwell, John; Odum, Quinlan Day; Santino, Hannah M.; Zhang, Minglei (2021) - The project expanded the concept of comfort food to include the range of activities included within foodways and also explored the variety of meanings attached to the concept, emphasizing that both “food” and “comfort” are culturally and socially constructed. The exhibit and resources on comfort food, folkloristic approaches to foodways, and oral history methods are posted on a free website (www.foodandculture.org). Keywords: 2020; 8:1/2; cfac; comfort; comfort food; culture; digest; discomfort; food; foodways; individuals; journal; long; pandemic; project; public
• A Return to Tradition: The Significance of Baking During COVID-19: pp. 27-42 by Young, Juliana (2021) - This explains why food can be so comforting on a physiological level—taking us back to a romanticized past inaccessible by other means— and why baking memories stand out to me amidst the monotony of life in lockdown. In physical isolation from friends and family, I have largely replaced social memories with baking memories: bagels, doughnuts, croissants, coconut buns. Keywords: 2020; baking; covid-19; culture; food; foodways; home; journal; life; memories; memory; pandemic; return; time; tradition
• Authors and Contributors: pp. 147-149 by Vaughan, Theresa A. (2021) - Roshni Caputo-Nimbark is a Ph.D. candidate in Folklore at Memorial University of Newfoundland. Karin Murray-Bergquist is a Ph.D. student in folklore at Memorial University of Newfoundland. Keywords: culture; folklore; foodways; research; university
• Editors and Editorial Board: pp. 151-153 by Vaughan, Theresa A. (2021) - ©American Folklore Society 2021 151 Editors for Digest 8:1/2 (2021) ©American Folklore Society 2021 152 M. Dustin Knepp is Professor at California State University, Bakersfield. Keywords: culture; folklore; food; foodways; university
• 'The Real of the Real': Kyoto's Heirloom Vegetables and Articulations of Authenticity: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 1st PLACE WINNER 2011 by de St. Maurice, Greg (2012) - This production of authenticity has transformed Kyoto vegetables into value-added craft foods by stimulating in consumers an appetite for the “authentic” taste of a place that has become a nostalgia-laden national touchstone. Kyō yasai is an undefined term that simply means “Kyoto vegetables” and encompasses everything from the shishigatani squash to the newfangled kyō temari tomato. Keywords: authenticity; consumers; culture; discourse; farmers; food; handler; kyoto; kyō; linnekin; place; produce; real; tradition; varieties; vegetable; yasai
• Travelling with Yellow Mary: Gullah Culture, Migration, and the Sensory in Julie Dash’s Daughters of the Dust: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP FIRST PLACE by White, Katie (2013) - There is an added bonus of preparing delicious dishes out of food that you have grown or caught in the wild, as Ms. Thomas explains: When you taste Gullah food it’s with such pride and with such love that they put in the food that when you take a spoonful you can feel it… Gullah food was not cooked in stainless steel Kenmore ovens from Sears or chopped on Corian countertops. Keywords: carolina; culture; dash; family; food; gullah; gumbo; home; island; mary; organic; people; rice; sea; taste; thomas; women; yellow
• New Mexican Chiles: Sentinels of Hispano Identity and Cultural Heritage by Derkas, Erika (2014) - Hispano New Mexico is separated gastronomically from Anglo-Americans, where green chile is occasionally peppered in gentrified dishes, representing an exotic adventure into the “land of enchantment.” By considering chile, this paper contributes to this ongoing research on food and identity through its exploration of Hispano in the specific region of northern New Mexico. Keywords: american; chile; culture; food; green; green chile; hispano; identity; land; mexican; mexico; new; new mexico; northern; nostrand; place; press; red; spanish; state; university
• Finding Folklore in the Cereal Aisle by King, Heather (2014) - Prizes in cereal boxes were a draw for children; they were discontinued due to safety issues in the 1980s but reintroduced in the 1990s. In this research note, I survey the folklore influences on cereal boxes as found in a grocery store aisle in St John’s, Newfoundland. Keywords: advertising; box; boxes; bran; bruce; cereal; children; corn; crawford; culture; eating; flakes; folklore; food; health; kellogg; sugar
• Bread:: Performance of Identity, Gender and Belief by Etaati, Saeedeh (2015) - From women to men, bread embodies identity and gender. From its smell to the taste, bread transports its passengers between the realms of reality and fantasy. Keywords: aparna; bread; context; culture; folklore; food; identity; iranian; making; new; paratha; taste; women; zaman
• Introduction: Special Issue: Folkloristic Perspectives on Foodways and Comfort During the Covid-19 Pandemic by Long, Lucy M. (2022) - The idea of comfort food, however, is more than just dishes that bring physical warmth or positive feelings. Proponants of comfort food developed a rhetorical strategy to justify eating certain ingredients and dishes without shame (Jones 2017; Jones and Long 2017). Keywords: comfort; culture; food; foodways; long; lucy; pandemic
• L’Dor V’Dor: Creating Comfort and Sharing Traditions in a Disembodied Time by Saltzman, Rachelle H. (2022) - Keywords: foodways, Jewish food, comfort food, pandemic, COVID-19, embodiment, family food It is a cultural and religious imperative for Jews to pass our knowledge and traditions on to our children and grandchildren, the stories that are told and retold, l’dor v’dor (trans. from the Hebrew, “from generation to generation”).1 A conversation with folklorist Lucy Long a few years ago prompted me to think about “frameworks for exploring food narratives that go beyond just the consumption of food, to acknowledge the ways in which food connects into other domains of life” (Long 2020). Folklorist Chrissy Widmeyer (2021) writes about a related concept,5 which she calls “performative intimacy, … the means through which relationships are performed into being” in reference to the group work involved in making family foods and the community work in making and gifting potato pies for a group of African American women—in both cases, sharing and thus performing, reaffirming, and recreating community. Keywords: author; culture; digest; family; figure; foods; foodways; journal; photo; seder; tzimmes
• Discomforting Foodways: Reflections on The Challenges Faced by Individuals During the COVID-19 Pandemic by Reed, Jerry (2022) - Keywords: folklore, food, comfort food, oral history, COVID-19 Introduction Since the beginning of the pandemic, scholars have jumped at the opportunity to research and reflect on the many ways that COVID-19 has impacted more than just our daily lives, but also our psychological well-being and even our fundamental beliefs about the world. Food is not always the comfort it is made out to be either, as much of the previous research on comfort food often explores. Keywords: cfac; comfort; culture; discomfort; food; foodways
• Pandemic Pantry in the Big Woods: A Quest for Certainty During COVID-19 by Gothie, Sarah (2022) - 2 Lucy Long (2022) traces the evolution of the term ‘comfort food ’from a mid-20th century justification for consuming ‘unhealthy ’or ‘fattening ’foods to its pandemic-era meaning:‘ foods that comfort ’(57). As global and local uncertainty swelled in the early pandemic, I derived comfort by drawing upon my knowledge of food and cooking to plan for contingencies—with mixed results.2 Over the years, I had amused myself with thought experiments that imposed constraints on my cooking. Keywords: comfort; culture; digest; family; food; ingalls; journal; pandemic; pantry; wilder
• Editors and Editorial Board by Vaughan, Theresa (2022) - Her publications include: Culinary Tourism (2004), Regional American Food Culture (2009), Ethnic American Food Today: Her publications include: Culinary Tourism (2004), Regional American Food Culture (2009), Ethnic American Food Today: Keywords: american; culture; folklore; food; foodways; university
• The Rhetoric of Recipes: Food Pedagogy in the Pandemic by Horne, Miriam; Campos, Zoë (2023) - Using food recipes, therefore, reaches a broad audience in a population with a diverse student body. A third reason for the choice of rhetoric and recipes is that using food recipes as a subject affords students the depth to address complex learning outcomes that include diversity, equity, and inclusion, inherent in which are systems and structures of power—specific mandates of the course learning outcomes. Keywords: class; college; culture; digest; food; foodways; journal; learning; miriam; pandemic; pie; power; recipes; rhetoric; students; zoë
• Food and the Expressive Culture of Death: Two Perspectives by Garcia, Isaura Valeria; Bock, Sheila (2023) - Eating cultural foods symbolic of life and death is a form of reincorporation, of reinforcing social Garcia & Bock, Food and Expressive Culture Digest: A Journal of Foodways and Culture 10:1/2 (2023) 34 bonds through communal meals, asserting collective identity, and keeping the deceased socially alive by maintaining their memory through the dishes we consume. Still, I began to notice that many cultural foods and food-related rituals related to death focused on the symbolic consumption of people or memories of people. Keywords: culture; dead; death; food; foodways; garcia; isaura; journal; life; november; people
• Food as Experiential and Reflective Learning by Mardin, Cora; Lange, Michael A. (2023) - In addition to studying the event itself, the deeper question I had in mind for my project was related to chili’s origins and how the original recipe differed from the varieties of chili to be found at the cook-off. I was keenly aware that the chilis at this cook-off were not a Mardin & Lange, Food as Learning Digest: A Journal of Foodways and Culture 10:1 (2023) 66 definitive Burlington style, but more a sampling of the types of chili made by the faculty, staff, and students at Champlain. Keywords: chili; cook; cora; culture; food; people
• Food as Lens for Exploring Key Concepts in Cultural Differences: A Curriculum Project: Introduction to the Project by Long, Lucy M. (2023) - Food offers a universal subject for conversation since everyone has experienced it, and, whether they recognize it or not, they have emotional attachments to food on a personal level. Food similarly seems to be an objective and self-evident category, yet definitions of what can be food differ across cultures. Keywords: american; cultural; culture; digest; education; folklore; food; foodways; identity; journal; students
• Food as Lens for Exploring Key Concepts in Cultural Differences: A Curriculum Project—Curriculum Activities (Applying Education Theories) by Reed, Jerry L. (2023) - Through activities that allow students to compare and contrast their tastes and family foods, such as the Sandwich Activity, educators can help nurture a conversation with students about understanding differences. Their project applied engineering skills to food waste issues in the US, asking through students to identify a food that was culturally relevant to them. Keywords: culture; curriculum; education; food; journal; students
• Exploring Cultural Differences Through the Lens of Food: K-12 Curriculum Guide by Long, Lucy M.; Eleuterio, Susan; Reed, Jerry L. (2023) - Food culture can have all the meanings the word “culture” carries, but it most commonly refers to a group of people who share a way of eating. Food culture has all the various meanings that the word “culture” carries. Keywords: activity; center; construction; culture; differences; food; food culture; foodways; identity; individuals; meaning; people; students; system; unit
• Contributors by Vaughan, Theresa A. (2023) - She directs the independent non-profit Center for Food and Culture, and has published extensively on a variety of topics around food, including Her publications include: Culinary Tourism (2004), Regional American Food Culture (2009), Ethnic American Food Today (2015), Food and Folklore Reader (2015), Honey: jen has worked with students and community members within the Vermont community for over 15 years and has been faculty at Champlain College, CCV, Burlington College, and the University of Vermont, where she works to consider the role of art in social change, engagement, and protest. Keywords: college; culture; food; studies
• Editors and Editorial Board by Vaughan, Theresa A. (2023) - His research investigates the intersection of food, culture, and Latino identities, with particular attention to holiday food traditions and their impact through familial generations and in the historic record. Yvonne Lockwood is a folklorist who recently retired as Curator of Folklife at the Michigan State University Museum, directed the Michigan Traditional Arts Apprentice Program and Michigan Heritage Awards Program there, curated the public food presentations at the Festival of Michigan Folklife and the Great Lakes Folk Festival, and curated “Michigan Eats,” an interpretive exhibition that the Museum now tours. Keywords: culture; folklore; food; foodways; studies; university
• Burning Love: Pork Politics, Nationalism, and Othering in Contemporary Denmark by Brown, Samantha Ruth (2025) - Aided by the Industrial Revolution and the expansion of technology and the world market, Danish pork production grew rapidly, allowing farmers to purchase inexpensive grains from abroad and export bacon, particularly to England and in aid of industrialization and the British Empire. In the post- meatball war era, politicians and others are able to reference foods like pork meatballs and halal beef to circumvent directly discussing issues like identity, belonging, Danishness, and migration. Keywords: brown; culture; danish; denmark; europe; foodways; halal; identity; immigration; institutions; integration; journal; love; meatball; muslim; nationalism; party; people; pork; products; war
• Globalizing Quinoa: Constructing Food Desires & Indigenous Food Tropes by Rodrigues, Isabel P. B. Fêo (2025) - Such endeavors have also resonated with nation-states’ attempts to increase exports while simultaneously promoting indigenous foods from the Andes. Thus, it is useful to closely examine how food desires are created as if this overlap did not exist, as if foods such as quinoa were still circumscribed to the distant Andes where indigenous people equipped with centuries of agricultural knowledge make a living from its commodification. Keywords: agriculture; andean; andes; consumers; consumption; crops; culture; desire; digest; farmers; food; foodways; grain; journal; production; quinoa; rodrigues; social; world
• Quichihuah Ca Ininyollo (We Do it Wholeheartedly): Documenting and Teaching Community through Tamales in Huastec Story and Practice by Valadez-Marquez, Salma (2025) - Through family stories and well as popular media, I was told the indigenous man was a historical relic through which we could proudly claim heritage, so long as that heritage did not manifest itself as anything other than Euro-centric. Rhonda R. Dass describes the relationship between indigenous communities and scholars as self-interested eurocentrism where academics, guided by methodologies developed for European immigrants, would periodically return to these communities for professional gain, thus failing to create a thorough and faithful portrayal of the Native American (Otero and Martinez-Rivera 2021). Keywords: animahtzin; chichiquilli; community; cruz; culture; digest; family; foodways; journal; marquez; miccailhuitl; story; tamales; valadez
• Editors and Editorial Board for Digest Volume 11 (2025) by Vaughan, Theresa (2025) - LuAnne Roth teaches in the Department of Writing and Rhetoric at the University of Rhode Island where she offers a range of courses, including those related to food writing, food and culture, and food justice. Yvonne Lockwood is a folklorist who recently retired as Curator of Folklife at the Michigan State University Museum, directed the Michigan Traditional Arts Apprentice Program and Michigan Heritage Awards Program there, curated the public food presentations at the Festival of Michigan Folklife and the Great Lakes Folk Festival, and curated “Michigan Eats,” an interpretive exhibition that the Museum now tours. Keywords: culture; folklore; food; foodways; university

• Just a Dish? Power Dynamics and Gender Roles in Making Hummoth Kibbeh by Widmayer, Christine J. (2016) - When we sat down to make the meatballs—a process that requires time, but little concentration—I asked Beth questions about her previous encounters with Chaldean food. This rewarding feeling motivated Beth to continue cooking. Keywords: beth; chaldean; christine; cooking; foodways; gender; hummoth; kibbeh; making; power; roles; warren; widmayer
• Review of: The Food and Folklore Reader by Griff-Sleven, Hanna (2016) - Part III, “Food as Art, Symbol, and Ritual,” looks at folk traditions and food in many different ways. Barbara Kirshenblatt-Gimblett’s article, “Playing to the Senses: Food as Performance Medium,” looks at the possibilities and constraints of the convergence of food and performance by examining how food as art and food in everyday life intersect. Keywords: folklore; food; foodways; reader
• Notes from an Interview on Foodways with my Grandfather, William Snelgrove, Lower Island Cove, Newfoundland by Barrett, Terra (2014) - My grandfather loved moose hunting and trout fishing and when he was younger he usually spent two weeks hunting and trouting in central Newfoundland, usually around Indian Bay. Newfoundland Quarterly 99 (1): 29-31. pages???. Keywords: cove; foodways; grandfather; island; newfoundland; william
• Letter from the Editors of Digest 7:1 (2018-2019) by with, Janet Gilmore; Vaughan, Theresa A.; Dutch, Jennifer (2019) - With special thanks to Book Review Editor Jennifer Dutch, editing assistant Megan O’Sullivan, and in-bound Lead Digest Editor, Theresa Vaughan, –your Lead Editor, Janet Gilmore, transitioning-out in the Spectacle of 2020 Digest: A Journal of Foodways & Culture 7:1 (2018-2019): 1-2 © American Folklore Society 2020 Letter from the Editors of Digest 7:1 (2018-2019) Keywords: digest; folklore; foodways; section; site
• Before “Farm to Table” Early Modern Foodways & Cultures Project at the Folger Library by Fine, Julia (2019) - Through programs like “Eating Through The Archives,” Before ‘Farm to Table’ works to stress the need for multidisciplinarity in food studies, the importance of re- examining and contextualizing the notion of foodways, and how critical it is to apply global frameworks to the study of food cultures. Since its inception, Before ‘Farm to Table’ has embraced a collaborative working model, with a multidisciplinary team of scholars designing a wide range of programs in order to probe the function of food in the early modern world. Keywords: food; foodways; table
• Review of: Vinegar & Char:: Verse from the Southern Foodways Alliance by Shultz, Sarah T. (2020) - Digest: A Journal of Foodways & Culture 7:2 (2019-2020): 165-166 © American Folklore Society 2021 Review of: Vinegar & Char: Verse from the Southern Foodways Alliance Review by: Sarah T. Shultz ____________________________________________________________ Vinegar & Char is an anthology of verse about Southern food. In the Introduction, editor Sandra Beasley suggests that the goals of SFA, and by extension of the collection, are to widen ideas of what constitutes Southern food, and approach the subject with respect and an eye towards acknowledging and bridging economic, racial, and ethnic divides that have long characterized the region. Keywords: food; foodways; poems
• Review of Baking, Bourbon, and Black Drink: : Foodways Archaeology in The American Southeast by Fleming, Kathleen (2020) - Similarly, the chapters “Splitting the Bones: Marrow Extraction and Mississippian Period Foodways,” by Tanya M. Peres, “Turkey Foodways: The Intersection of Cultural, Social, and Economic Practices in the Mississippian Period Southeast,” by Tanya M. Peres and Kelly Ledford, and “The Prehistory and History of Black Drink” by Thomas Emerson, offer insights into the archaeology of Mississippi foodways. The book also offers insights into how foodways were used to mark political and social status, as well as the issues surrounding food security. Keywords: american; chapters; foodways
• Welcome from the Editors by Tye, Diane; Vaughan, Theresa A. (2021) - https://comfortfoodwaysexhibit.wordpress.com/. Long encourages us to think broadly, settling not on the notion of comfort food, but on comfort foodways. As Long moves from discomfort to comfort, she asks us to reconsider conventional meanings of comfort food. Keywords: foodways; issue; pandemic; times
• Volume 6 Contributor Biographies by Contributors (2018) - [all editors need their contact information printed under their names on the linked Contact List]: Janet Gilmore: change Department of Landscape Architecture to Department of Planning & Landscape Architecture Dustin Knepp M. Dustin Knepp, Ph.D. Associate Professor Director of Interdisciplinary Studies Chair, Department of Modern Languages and Literatures California State University, Bakersfield 9001 Stockdale Highway, HOB 245 Bakersfield, CA 93311 661-654-2295 mdknepp@csub.edu Michael Lange Dustin Knepp M. Dustin Knepp is an Associate Professor at California State University, Bakersfield. Keywords: american; department; folklore; food; foodways; professor; research; studies; university
• Baked In: What memories are we making with bibingka? by Finn, Margot (2022) - I don’t remember if my mother ever made chicken noodle soup from scratch, although cans of Campbell’s version were a staple of our cupboard as well as Cup o’Noodles with the spongey, freeze-dried cubes of carrot and corn that stayed chewy even after being rehydrated. Will the memory of the three of us eating chicken noodle soup in the home I’ve tried to make for us, after absconding from my marriage to their father, be a comfort when they are older? Keywords: author; bibingka; digest; foodways; journal

• Authors in Digest 7:2 (2019-2020) by Editors (2020) - Articles: Sue Samuelson Prize Essay Ema Noëlla Kibirkstis is a PhD candidate in Folklore at Memorial University of Newfoundland. Book Reviews Kathleen Fleming is a first year Master’s student in the Department of Folklore at Memorial University of Newfoundland. Keywords: folklore; food; research; university
• A Letter from the Editors: by Lange, Michael; Tye, Diane (2012) - The new Digest is the result of collaboration between the Department of Folklore at Memorial University of Newfoundland and the professional programs at Champlain College in Vermont. A letter from the Editors: Dear Readers, Hello, and welcome to the new Digest! Keywords: digest; folklore

• A Letter from the Editors, Digest 6:1 (2018) by with, Janet Gilmore; Knepp, Dustin; Dutch, Jennifer (2018) - The extra care we have put into ensuring fewer editing infelicities across Digest's multi- format digital files—which start with Word documents that become transformed separately into html5 for the online presence, and into InDesign to generate pdfs—has definitely complicated our publication pace, and driven us to consider new platforms. We are in transition and hope that changes afoot may eventually lead to less time-consuming editing and online entry, quicker publication of submissions, and more frequent publication of issues. Keywords: digest; new; publication

• Sweet Bedfellows: Continuity, Change, and Terroir in Maple Syrup by Lange, Michael (2012) - Even for outsiders without personal experience of the state, Vermont is consistently linked to images of maple syrup, maple trees, and the maple leaf, even if the bottle of Vermont maple syrup on the kitchen table is their only connection to the state. Vermont maple is divided into several categories: Fancy (the lightest in color, and generally the most delicate in flavor), A-Medium Amber (darker, with a more pronounced maple flavor), A-Dark Amber (deeper color and denser flavor), and B (the darkest syrup typically sold to the consumer, with a rich, powerful maple flavor). Keywords: maple; maple syrup; new; pastoral; people; place; product; sap; state; sugarmakers; sugarmaking; syrup; terroir; trees; vermont; vermont maple
• digest-33993 by None (None) - First I will discuss the function of fried chicken jokes in American popular culture, and the way this joke functions as an instance of conversational humor. From D.W. Griffith’s The Birth of a Nation (1915), which features white actors in blackface eating fried chicken and throwing the bones in the US House of Representatives, to Lee Daniels’ Precious (2009), which shows the eponymous teenager stealing and eating a bucket of fried chicken, fried chicken has been a folk (and film) motif with a host of meanings, many of which are racially charged. Keywords: bob; campaign; chicken; film; food; fried; joke; motif; people; roberts; white
• Storm Days: Playing with Food and Time by Tye, Diane (2014) - In contrast to the fast, industrial, convenience, ready-made, or prepared deli foods that characterize food consumption patterns in 2012 (see Jabs and Devine 2006), storm day food harkens back to an earlier time when food was made from scratch and at home. At first glance, storm day food seems to challenge the findings of earlier studies that report a gendered breakdown in terms of what is considered comfort food (men prefer warm, hearty meal-related foods such as casseroles and soup while women opt for the more snack related foods such as chocolate and ice cream) as well as age preferences (younger people prefer snack-related comfort foods compared to those over fifty-five years of age) Keywords: breakfast; day; days; food; home; meal; people; snow; storm; time
• Who Can Speak for the Homeless? Developing a Sustainable Model for Feeding the Homeless of Philadelphia by Ralph, Anna (2013) - To this end, he appointed a task force of stakeholders whose mandate is to develop a strategy to transition outdoor food serving to indoor locations and to consider the impact of this change on the homeless. From the first draft of the Board of Health’s regulation, there were provisions for outdoor food distribution to continue, but with increased accountability. Keywords: board; city; department; distribution; feeding; food; groups; health; homeless; mayor; people; philadelphia; public; regulations; serving
• Texas Travels:: A Comparison of Food in Gas Stations and Repurposed Gas Stations from Mississippi and Texas by Scott, Erin (2015) - Before beginning my research on gas station food, I had not stepped inside a filling station in over a decade. This hi-lo mentality is helping feed the fire of what convenience store spokesperson Jeff Leonard hopes will be the growing trend of gas station food (Rosenwald 2013). Keywords: business; cafe; chef; convenience; customers; food; gas; gas station; millennials; nwaeze; people; place; rudy; station; store; texas

• Grandma’s Gone Global: Recipe Transmission from the Kitchenette to the Internet: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP HONORABLE MENTION 2011 by Dutch, Jennifer (2012) - The link between written recipes and oral tradition can often be seen in the language of the recipes themselves. Moreover, written recipes also reflect traditional ties to storytelling that are present in the kitchen. Keywords: anonymous; community; cookbooks; cooking; family; grandma; grandmother; mother; n.d; recipes; recipezaar.com; share; sharing; stories; women
• From Rosy to Regrettable: Mixed Nostalgia and the Meanings of Jell-O Salad: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP HONORABLE MENTION 2011 by Forstie, Clare (2012) - Jell-O salad consumers, in turn, reflect and recreate this American narrative. Jell-O salad consumers make this American narrative by producing and consuming Jell-O salad in these contexts. Keywords: american; consumers; critics; cultural; family; food; jell; kraft; lileks; narrative; o salad; salad; women
• Review of: A Tortilla is Like Life:: Food and Culture in the San Luis Valley of Colorado. by Egan-Kiigemagi, Cynthia (2013) - The women’s stories create a rich portrait of closely familial ties and social contexts that Hispanic women express both creatively and individually. As times have changed, generations of Antonito women have seen their roles change from caretakers to providers. Keywords: antonito; counihan; family; food; women
• He Can Have his Cake and We Will Eat It Too: The Role of the Groom’s Cake in Southeastern Louisiana Wedding Receptions by Levin, Cherry (2013) - Even today, the place of wedding cake in contemporary wedding receptions represents a shared or common significance through highly symbolic and subjective meanings for all involved. As a result, many brides serve wedding cake, not because they are aware of latent historic or symbolic meaning, but because they wish to fulfill their guests’ expectations. Keywords: armadillo; bride; cake; couple; family; food; groom; head; illustration; kiger; louisiana; marriage; new; receptions; ritual; shelby; smith; southern; wedding; wedding cake
• Foodways of Southern Indiana in the Early 20th Century: WINNER OF THE SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP IN 1993. A CONDITION OF THE PRIZE IS PUBLICATION IN DIGEST. BECAUSE THE JOURNAL WAS NOT ACTIVE IN 1993, WE ARE HAPPY TO HAVE A SLIGHTLY REVISED VERSION OF THE PAPER APPEAR NOW. by Magoulick, Mary (2014) - These were the bountiful times of richest variety and tastiest meals so it is not surprising that their memories turn first to these best of food times. Perhaps we humans are prone to remembering our youths positively, but these women all spontaneously seemed to agree on well they ate, how rich the variety and particulars of their diets were, and how they did not feel the lack of outside, specialty, or mass-produced foods, even though such foods were available and considered special treats. Keywords: beans; cold; corn; course; day; family; fern; food; indiana; mary; mays; meal; meat; milk; time; vegetables; winter; women

• Review of: The Food Section: Newspaper Women and the Culinary Community by Boyd, Cynthia (2016) - This copywriter, turned cookbook author, turned newspaper food journalist, is Boyd, Cynthia. By: Cynthia Boyd The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss, is an in-depth analysis of women’s experiences as food writers and editors of mid-20th century American newspapers. Keywords: food; voss; women
• Negotiating Taste: Food Market Research in the Hagley Library by Hisano, Ai (2013) - This research note points to the potential contribution of food market studies to understanding rituals of cooking and eating, the construction of cultural knowledge, and identity formation through the lens of foodways. For some time, constructions of “proper” femininity and gender roles have been an important subject in food studies. Keywords: alcohol; box; consumer; consumption; dichter; drinking; food; habits; imr; market; marketing; new; research; seagram; states; studies; study; women
• Review of: Cheffes de Cuisine: Women and Work in Professional French Kitchen (Black) by Sarwar, Nadia (2022) - To document women’s role in French culinary practices, Black records the stories of “exclusion and empowerment” (11) of local women chefs from Lyon, a city renowned for its heritage of French culinary traditions. Her ethnographic investigation encapsulates the voices of women culinary professionals from the past and present using archival data, oral history collection, interviews, and participant observation. Keywords: black; culinary; women

• Identity and Gozitan Culinary Tourism: Two Case Studies: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2017 by Schroeder, Kylie (2018) - Patterns reflect a romanticized vision of authenticity that generally falls to the responsibility of the women, and in the case of the Magro Food Village, women from some unidentified point in the past. Her image is featured on a line of sweet treats and accompanied by the story of her recipes—lost and found again, and used to recreate her desserts, such as jam tarts, fruitcakes, and Maltese pastini, for visitors to the Magro Food Village. Keywords: case; culinary; food; identity; kylie; magro; mena; schroeder; tourism; village

• Christmas Eve at a World War II Refugee Camp by Berton-Reilly, Elizabeth Ann (2016) - Although it was Yule Eve, a time when the Yule Grandfather would visit children and give them gifts after the children performed for him, Keenan’s mother explained to her and her siblings that this year he would not show up because they were poor. As I listened, Keenan gave me a different perspective of what this holiday can mean, especially when she told her heart-warming story of Yule Eve in the refugee camp, where there was hope in the midst of despair. Keywords: eve; keenan; mother; yule
• Mandelbroit: pp. 125-128 by Gould, Jillian (2021) - As I think about this difference, I also think about change: family dynamics and relationships, families over time, lives lived and remembered, windows into mothers and mothering, life without a mother. Baking mandelbroit is something I do because it’s a part of me. Keywords: cup; mandelbroit; mom; mother; sugar
• Pickled Eggs and Natural Dyes: Food as Active Memory by Collins, Meaghan (2022) - While Gaïa’s mother was an avid cook, pickling eggs was not her recipe. Keywords: grief, memory, pickled eggs, natural dyes, family, nostalgia How can we recreate and honor the memory of someone we love who has died while simultaneously learning how to live without them? Keywords: cooking; eggs; food; gaïa; kitchen; mother; new; orain; process
• Baking Solo for the First Time by Griff-Sleven, Hanna (2025) - The house started smelling like chocolate cake. Grover Cronin’s, Waltham’s local department store, had four display windows whose mannequins were clothed in elegant eveningwear, with Valentine motifs as a backdrop, and tiny pink valentines scattered on the ground like cherry blossoms. Keywords: birthday; cake; mother
• From Kraft Mac and Cheese to Yasmeen’s Biryani by Ternikar, Farha (2025) - There are two different methods of cooking rice. Maybe my mother’s recipes were never authentic in the way food scholars or “foodies” trace Indian recipes back to the regions of Gujarat, Hyderabad or Punjab in India, but it tasted authentic and original to my sisters and immigrant friends. Keywords: biryani; chicken; food; mother

• Clay Pots in Bolivian Campesino Culinary Practice: Cooking with Earth and Smoke by Turner, Katherine L.; Idrobo, C. Julián (2018) - Kitchens designed especially for open fires, clay pots, and the milieu of agency and materials. She brings clay cooking pots, jugs, and urns, huge vessels for chicha making, tiny toy pots smaller than your fist for children. Keywords: campesino; clay; culinary; katherine; pots; practice; turner

• Lunch: A History (Megan Elias) and Brunch: A History (Farha Ternikar).: Megan Elias. Lanham, MD: Rowman & Littlefield, 2014. Pp. 204, index, bibliography. Farha Ternikar. Lanham, MD: Rowman & Littlefield, 2014. Pp. 164, index, bibliography. by Boyd, Cynthia (2016) - © American Folklore Society 2016 has such a strong link with the United Kingdom, specific brunch style dishes have been eaten in other parts of the world long before brunch became a popular meal; dim sum in China, huevos rancheros in Mexico, and le grand petit dejeuner in France, to name a few (1-2). Ternikar has integrated black and white photographs of brunch dishes throughout her text, and she has provided well-organized endnotes, an index and a substantial bibliography. Keywords: brunch; history; lunch; ternikar
• Poison is Poison: Folklorist/Parent Seeks Curricular Antidotes to the Myth of the First Thanksgiving by Roth, LuAnne (2012) - Claremont parents clash over kindergarten Thanksgiving costumes. One chapter of my dissertation tackles this question, considering case studies in which people challenge Thanksgiving ideology (Roth 2010). Keywords: american; children; costumes; history; holiday; indians; myth; parents; pilgrims; school; students; thanksgiving
• Review of: Congotay! Congotay! A Global History of Caribbean Food by Finn, Rachel (2015) - She explores the important and brutal role of sugar in the development of Caribbean food culture when she covers the arrival of South and East Asian indentured workers and their contributions to the culinary mix of the region. It provides a complement to two recent collections of essays, Food and Identity in the Caribbean edited by Hannah Garth (2013) and Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and its Diasporas edited by Wiebke Beushausen et al (2014), that offer reflections on particular aspects of Caribbean food culture, as well as Richard Wilk’s book Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists (2006). Keywords: caribbean; food; history

• A letter from the Editors: by Lange, Michael; Tye, Diane (2014) - The issue concludes with three reviews that shift focus from the local to the national to the global: a food biography of New Orleans, a social history of American food and culture, and an exploration of Italian, Mexican and Chinese world cuisines. The Amuse Bouche section draws together several ads from Paul Smith’s collection of historical documents and ephemera with contemporary food photos and a recipe for a Cajun dish, Rice Dressing, which is the center of Dustin Knepp’s family holiday celebrations. Keywords: food; time

• digest-27799 by None (None) - Chapter 2 gives a very brief and selective history of prison food in England and the United States. Chapter 3 focuses on the economics of prison food and chapter 4 covers menus, nutritional and safety oversight (or lack thereof), and specialized diets. Keywords: chapter; food; prison
• The Art of Lengthening Human Life (Die Kunst, das menshliche Leben zu verlängern): Late 19th and Early 20th Century German Diet Theories Seeking to Extend the Human Life Span by Merta, Sabine (2016) - These are health guides aimed at a general readership but that claim to be written specifically for older people. Fifth, there are guides for older people which combine medical < Merta, Sabine. Keywords: age; art; chapter; das; die; diet; guides; health; kunst; leben; life
• Chicago: A Food Biography: Daniel R. Block and Howard Rosing. Lanham: Rowman & Littlefield, 2015. Pp. xvi + 326, illustrations, bibliography, index. by Kallen, Jeffrey (2016) - Everyone is likely to learn something about Chicago food from this book, which has clear documentation and an impressive bibliography. Block and Rosing start with a geographical perspective that introduces the reader to the problems of drainage and transportation which faced the development of urban Chicago in the early 19th century, linking it with food production in and around the city. Keywords: biography; chapter; chicago; food
• Review of: Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (Crosby): pp. 143-145 by Thursby, Jacqueline (2021) - Presently, food science departments and classes are appearing in more colleges and universities. The text unfolds with divisions of chronological history, discoveries and development of various foods, and scientific, biological, anthropological, and culinary investigation into what preparation methods consistently succeed. Keywords: chapter; crosby; food
• Review of Springer Mountain: Meditations on Killing and Eating (Williams) by Jackson, Taylor (2022) - Having located and toured Springer Mountain, Chapter Two introduces a series of new settings for Williams to inhabit: working on the kill floor of a meat packing facility, living in a trailer on a chicken farm, roaming the woods in search of a deer to kill, and herding cows in a pasture. Setting off in Georgia searching for a well-known but intentionally evasive chicken farm known as Springer Mountain, Williams soon finds himself consumed by his desire to understand why we kill and eat meat. Keywords: chapter; meat; williams
• Review of: The Potlikker Papers: A Food History of the Modern South (Edge) by Kaczynski, Stephanie (2022) - Chapter Sixteen, “Nuevo Sud,” recognizes Southern food as “‘the original fusion cuisine’” (294) and celebrates indigenous, Black, and migrant culinary “creolizations,” both historic and current (300). In part three, “Gentrification (1980s & 1990s),” Edge engages the impact of increasing wealth and urbanization on Southern food culture. Keywords: chapter; edge; food; south

• Review of: American Home Cooking: A Popular History by Camp, Charles (2018) - It might be fair to say, no sleight intended to the academic study of history, that American Home Cooking is an introduction to American foodways of primary value to students enrolled in courses offered by history departments. I’m not sure why American Home Cooking seems to lack the human touch that so many scholars and students from the varied disciplines drawn to this culture area have found essential to the study of American foodways. Keywords: american; home
• Review of: Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods by Long, Lucy M. (2018) - This book was sponsored partly by faith-based nonprofits providing assistance to refugees (Catholic Charities and Kentucky Refugee Ministries), and some of the proceeds return to those organizations. © American Folklore Society 2018 Review of: Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods Aimee Zaring. Keywords: home; kentucky

• Review of: Hawaiʻi Regional Cuisine:: The Food Movement That Changed the Way Hawaiʻi Eats by Wynn, Katrina (2020) - 172 Wynn, Review, Hawaiʻi Regional Cuisine, Digest: A Journal of Foodways & Culture 7:2 (2019-2020 The final chapter, “Legacies,” examines how HRC chefs have influenced the food scene in Hawaiʻi. I found maps of the locations of restaurants owned by HRC chefs a nice addition to the chapter. Keywords: cuisine; hawaiʻi
• Review of: Truly Texas Mexican:: A Native Culinary Heritage in Recipes by Pack, Mary Margaret (2015) - So what, exactly, constitutes Texas Mexican cuisine? Medrano names this cuisine Texas Mexican and stands firm that it is not the same as Tex-Mex, the popular and widespread concept of Mexican-influenced Texas food. Keywords: cuisine; ingredients; mexican; texas

• Food For Decoration: An Ethnographic Note on Semana Santa in the P’urhépecha Community of Santo Santiago de Angahuan, Michoacán, México by Auanda Martinez-Rivera, Mintzi (2012) - This is not to say that the church was empty, because it was full of people attending meetings for different church groups or working in the parish, but the decoration activities had been halted for a couple of hours to allow a group of women to pray the Rosary. In this research note, I describe the use of food items, such as breads and fruits, as Holy Week (Semana Santa) decorations inside the church and Iurhixu (Chapel) during Holy Week 2009. Keywords: angahuan; church; community; decorations; iurhixu; p’urhépecha
• I Never Promised You a Learning Garden: Critical Reflections on the Ill-Timed Launch and Uncertain Future of a Fast Food Outreach Project in Orlando, Florida by Matejowsky, Ty (2014) - As Chipotle learning garden operations now languish in apparent stasis, it becomes evident that these associations are probably more tenuous than would otherwise be assumed. Chipotle’s forward-leaning cachet is articulated in various ways beyond those directly related to restaurant food sourcing and production. Keywords: chain; chipotle; community; company; food; garden; gardening; interests; learning; market; new; orlando; outreach; practices; project; public; restaurant; riley; space; winter; work

• From Discomfort to Discourse: Comfort Food in Pandemic Australia by Smith, Robert James (2022) - Subsequently comfort food became largely devoid of its previous moral judgement, replaced by a sense of shared experience which seemed to endorse one’s belonging to the broader community. The question of whether comfort food is a universal concept or whether it is limited to modern western societies (Jones & Long 2017) elides the many differences which may be between those western countries. Keywords: 2020; australia; comfort; concept; dictionary; food
• The Liminalities of Scones: Comfort Food, the Pandemic, and Other Excuses for Indulgence by Long, Lucy M. ; Santino, Hannah (2022) - By reflecting on times of being together in Ireland and the important role that scones have played during their times together, the authors consider the multi-layered liminality of consuming scones. Digest: A Journal of Foodways and Culture 9:2 (2022): 85-94 ©American Folklore Society 2022 Research Note The Liminalities of Scones: Comfort Food, the Pandemic, and Other Excuses for Indulgence By: Hannah M. Santino and Lucy M. Long Keywords: comfort; food; ireland; long; lucy; scones; tea

• Food at the International Hygiene Exhibition, Dresden, 1911 by Merta, Sabine (2016) - © American Folklore Society 2017 presentation of all the newest scientific findings at the time about modern food hygiene, food preparation, and the food industry was of great public interest. The 5.5 million visitors at IHE Dresden show how important this information was for the everyday person on the street. Keywords: 1911; dresden; exhibition; food; health; human; hygiene; hygiene exhibition; ihe; meat; milk
• Review of: Eating Right in America:: The Cultural Politics of Food and Health by Contois, Emily (2014) - In this history of American dietary reform, Biltekoff argues that dietary choices are a near constant source of anxiety due to the “ongoing expansions in the social significance of dietary health and the moral valence of being a ‘good eater’” (5). From this evidence, Biltekoff demonstrates how the purview of dietary reform movements extends beyond calories, vitamins, organics, and the body mass index, as they endeavor to mold good citizens through good eating. Keywords: american; biltekoff; food; health

• History of Pig Castration by Mörlein, Johanna (2019) - The reviewed ancient literature contradicts the widespread opinion that maintains that pig castration has always been used to prevent off-odors in meat produced for human consumption. The literature I have so far reviewed appears to contradict the widespread opinion that maintains that pig castration has always been used to prevent off-odors in meat produced for human consumption. Keywords: bce; boars; breeding; castration; der; meat; pigs; und

• The Social Life of Ghee:: Butterly Tales of Ghee-Making at Home and Everything Else in-between by Bahukhandi, Annima (2020) - The use of burnt milk fats as stuffing for paranthas fits perfectly in today’s narrative of zero food waste and sustainable use of food products. Pierre Bourdieu, in his seminal work Distinction: A Social Critique of the Judgement of Taste (1984), looked at the patterns of food consumption among French people and illustrated how distinctions in taste signified one’s class within French society. Keywords: food; ghee; grandmother; milk; photo

• Special Issue: In Search of Edible Pedagogies by Lange, Michael A. (2023) - Isaura Garcia and Sheila Bock submit their co-written article, “Food and the Expressive Culture of Death: Two Perspectives,” which examines the use of food within a course about how people make meanings around death and life. The supposed universality of food, i.e., the claim that everybody eats and therefore food is a universal and universally useful tool, only make sense through an ontological lens−“food is X definitionally,” or even “eating is X definitionally.” Keywords: food; knowledge; making; meaning; teaching

• Review of "Ethnic American Food Today: A Cultural Encyclopedia" and "Ethnic American Cooking: Recipes for Living in a New World" by Schmidt, Claire (2016) - Ethnic American Cooking: Recipes for Living in a New World Edited by Lucy Long. Many entries include a “Holiday Feasts” section that focuses on the ways ethnic food heritage may be performed during national or cultural holidays (see, for example, “Denmark”). Keywords: american; encyclopedia; food; recipes

• Review of: The Truth about Baked Beans: An Edible History of New England (Muckenhoupt) by Baruh, Ruzhica Samokovlija (2025) - In chapter three, Muckenhoupt directs us from misconceptions to limitations, shedding light on the five constraints that hindered the development of New England cuisine in the late 18th century: Urbanization and industrialization, the influence of the “New England Kitchen” exhibits, social reformers focused on providing cheap food for the poor, the Colonial Revival, and the relationship between New England elites and their cooks [64]. As Muckenhoupt points out, this movement, while idealizing a nostalgic vision of early New England cuisine, obscured its most destructive facet through a deliberate exclusion of non-white ethnic foods from its narrative “A small subset of New Baruh, Review of Muckenhoupt Digest: A Journal of Foodways and Culture 11 (2025): 67-69 68 England foods – baked beans, pies, brown bread, boiled dinner – were charged with Yankee virtue.” Keywords: corn; england; food; muckenhoupt; new

• Review of: Hot Hot Chicken: A Nashville Story (Martin): pp. 139-131 by Shultz, Sarah T. (2021) - Digest: A Journal of Foodways & Culture 8:1/2 (2021): 139-141 © American Folklore Society 2021 139 Review of: Hot Hot Chicken: A Nashville Story Rachel Louise Martin. Hot chicken was created in Nashville’s African American community during a time when the city was deeply segregated. Keywords: chicken; martin; nashville
• Wor Sue Gai and Claiming Local Identity: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP SECOND PLACE by Yan, Nancy (2013) - People do not seem to have issues with its level of Chinese authenticity or inauthenticity but simply accept that it is found in Chinese restaurants. The “gravy” conjured up the vague orange/brown-color of the sauce often ladled onto Egg Foo Young 1 and other Chinese dishes frequently found on vintage Chinese restaurant menus. Keywords: authenticity; chicken; chinese; chop; columbus; dish; food; gai; sue; suey; wor

• Review of: Every Nation Has Its Dish: Black Bodies and Black Food in Twentieth-Century America: (Jennifer Jensen Wallach, University of North Carolina Press, 2019) by Farahbod, Marissa Francisco (2019) - The author demonstrates how, in the era of post-emancipation, food practices became a significant tool for African Americans to distance themselves from the debasement of slavery by revealing their transition through food choice, dining etiquette, hygiene, and meal regularity. “W.E.B. Du Bois, Respectable Child-Rearing, and the Representative Black Body,” Chapter 3, reveals the anxieties felt by African American food reformers as specifically set forth in Du Bois’s writings. Keywords: american; class; food; wallach

• Review of: The Meanings of Maple: : An Ethnography of Sugaring by Long, Lucy M. (2020) - Chapters 5 and 6 complement each other, the first focusing on agricultural meanings, and the second on heritage meanings. Ecological meanings of maple are explored in Chapter 4 from the perspectives of three types of ecological thought: preservation, conservation, and sustainability. Keywords: lange; maple; meanings; vermont
• Maple syrup recipes by Royer, Jeanne; Parent, Helen; Tremblay, Armande (2022) - Add flour, salt, vanilla, cider vinegar, and maple syrup. In the afternoon the big pan of maple syrup was heating on the wood stove. Keywords: flour; maple; syrup

• Review of: The Taste of Place: : A Cultural Journey into Terroir. by Hartmann, Nicholas (2012) - This chapter is heavily based on examples, focusing on the Fresh Network’s holistic approach to promoting Vermont food and emphasizing the importance of understanding the contexts of both farming and cooking. This chapter is quite frank about the importance of commerce in the shaping of both food practice and terroir, and its basis in market realities makes the book seem a bit less utopian than other major food literature. Keywords: food; terroir

• Newfoundland Tea Bun Recipe by Wicks, Alanna (2012) - Newfoundland Tea Buns By: Alanna Wicks In October of 2011 I documented my father, Lloyd Wicks, making tea buns from a recipe that belonged to my great-great grandmother and that members of her family have been using ever since. Although in Newfoundland, biscuits, or tea buns as they are usually known, are a popular staple in many kitchens, in my family they are considered special. Keywords: buns; tea
• Review of: Tasting Qualities: The Past and Future of Tea (Besky) by Eleuterio, Susan (2022) - (Photo 2) As a folklorist, I was most interested in what Besky describes as the “embodied” (and as she notes, gendered) practices connected with tea production; the frequently female (and essentially indentured) workers who grow and pick the tea, the male tasters who value the tea, and the (primarily) men who, until just a decade ago, brokered and bought the tea at outcry auctions in person. Using both archival research and field work, she narrates the sometimes discouraging but also fascinating history of tea production in India beginning https://www.ethicalteapartnership.org/mission/ Eleuterio, Review, Tasting Qualities Digest: A Journal of Foodways and Culture 9:1 (2022) 76 during England’s domination during the height of colonial power and ending with the contemporary digital revolution, which is still ongoing. Keywords: india; quality; tea

• Review of: As Long As We Both Shall Eat: A History of Wedding Food and Feasts by Levin, Cherry (2018) - By: Cherry Levin Despite the rather clever title of Stewart’s book, As Long As We Both Shall Eat: A History of Wedding Food and Feasts, this book does not deliver for readers interested in a clear and detailed exploration of wedding feasts. Also in her chapter 8 discussion of shark fin soup, Stewart essentializes ethnic differences by comparing ways in which other immigrants from Palestine, Italy, Mexico, Japan, Korea, Greece, and Germany use weddings to celebrate, as she argues, “affirmation that the country of origin has not been forgotten” (89). Keywords: feasts; food; stewart; wedding

• Fire, Food, and Earth: The Tahitian ‘Ahimā’a: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP FIRST PLACE by Morales, Eric (2015) - My approach to fieldwork pulls from Folklore, and my write-up of food processes is influenced by readings on Food Studies. Without the‘ahimā’a, it is no longer mā’a tahiti –it is no longer fire food. Keywords: banana; fafa; fire; food; french; ingredients; islands; leaves; new; tahiti; tahitian; tere

• “His Fig Tree Came in the Mail”:: Growing an Italian Garden in Toronto by Pietropaolo, Cristina (2013) - The crowning jewel of many Toronto Italian gardens is the fig tree. A few hours later, returning to Ottawa from a weekend visit to our parents, my sister arrived, bearing plastic shopping bags full of garden vegetables from our parents' backyard. Keywords: backyard; canada; contadini; garden; italy; land; seeds; toronto

• Review of: Diet and the Disease of Civilization: (Adrienne Rose Bitar, Rutgers University Press, 2018) by McAndrews, Kristin (2019) - The central argument of the text is that diet narratives reveal the way in which storytelling motifs coalesce and spread through American culture. In Diet and the Disease of Civilization Adrienne Rose Bitar utilizes hundreds of diet books, pamphlets, and food diaries to examine the influence of mythic narratives on diet books in the United States. Keywords: bitar; diet

• Letter from the Editors by Lange, Michael; Tye, Diane (2015) - The two articles that open the issue examine recipes from WWI to the 1960s and from Australia to Canada. A letter from the Editors: Dear Readers, Once again this issue of Digest reflects the diversity of foodways studies, taking readers across centuries, continents and cuisines. Keywords: recipe

• Vintage Food Ads by Smith, Paul (2015) - © American Folklore Society 2015 Vintage Food Ads By: Paul Smith Historical Ads from the Collection of Dr. Paul Smith, Department of Folklore, Memorial University < © American Folklore Society 2015 < Smith, Paul. Keywords: ads
• Historical Food Ads by Smith, Paul (2012) - Historical Food Ads Keywords: ads

• Review of: Dying to Eat: Cross-Cultural Perspectives on Food, Death, and the Afterlife: (Candi K. Cann, ed. University Press of Kentucky, 2017) by Graham, Tiff (2019) - Individual essays or the entire book could be assigned in undergraduate or graduate level courses aimed at foodways, food culture, death studies, or religious beliefs and practices. In “Moroccan Funeral Feasts,” for example, David Oualaalou first distinguishes Morocco from other Muslim countries using couscous, its daily dish and funerary food. Keywords: dead; death; food; funeral

• Review of: Rooted Resistance: : Agrarian Myth in Modern America by Rini Larson, Rosalind V. (2020) - Chapter 2 profiles the postwar effects of this wartime expansion for American farmers by conducting a close analysis of the use of American agrarian myth in the writings of the American Country Life Association, an organization whose mission was to advocate for rural citizens and farmers as essential to democracy. Linked to a democratic political vision since the era of Thomas Jefferson’s influential writings on the yeoman farmer as the ideal democratic citizen, American agrarian myth not only asserts the exceptional moral, social, and political virtue provided by pre-industrial family farming, but the exceptional character of Americans as a people empowered and shaped by the collective experience of agrarian life. Keywords: agrarian; american; myth; resistance

• Review of: Eating in Theory (Mol): pp. 131-133 by Kibirkstis, Ema Noëlla (2021) - Diverging from customary centrism, Mol demonstrates that focusing on “human metabolic interactions with the world” (3) allows for a different, and perhaps more accurate, understanding of human experiences of eating. Eating in Theory Annemarie Mol. Keywords: eating; food; mol

• Review of: Food Cults: How Fads, Dogma, and Doctrine Influence Diet by Sloane, Tallen (2018) - The first collection to bring together various works on fringe food communities throughout time and space, Food Cults offers readers a fascinating insight into commonalities across these groups. From juicing and elective restrictive diets to media-fueled gluttony and marijuana categorized as a vegetable, essay topics in Food Cults demonstrate the dynamism of community eating rituals and reveal the fleeting promises of longevity, fertility, happiness, thinness, and countless other cultural ideals that perpetuate cult belief. Keywords: cults; dogma; food

• Review of: Food on Foot: A History of Eating on Trails in the Wild by Smith, Robert James (2018) - Review of Food on Foot: A History of Eating on Trails in the Wild. © American Folklore Society 2018 Review of: Food on Foot: A History of Eating on Trails in the Wild Demet Güzey. Keywords: food; foot

• Review of: Madrid: A Culinary History by Eleuterio, Susan (2018) - © American Folklore Society 2018 in-law (“whose family has deep roots in Madrid”), who patiently took her and her husband on a tapas and wine tour of Old Madrid. A chapter entitled “Too Many Kings Spoil the Broth,” traces the establishment of Madrid as Spain’s capital and the influence of New World foods from tomatoes, potatoes, and peppers to chocolate and coffee, which continues today. Keywords: food; madrid; moreno

• Review of: Rio de Janeiro: A Food Biography by Eleuterio, Susan (2018) - Rio de Janeiro moves from this useful outline of the peoples and periods of food history and culture in Rio to a slightly encyclopedic listing of material resources, the first inhabitants, later immigration, markets and retailing, restaurants and eating out, concluding with historic cookbooks—covering the same topics as the other volumes in the Series. Otherwise, this food biography provides a deeply researched and, at the same time, an intimate look at the historic and contemporary foodways of Rio. (Notes) 1 Other cities include Madrid, New Orleans, San Francisco, New York, Portland, Chicago, and Kansas City Keywords: food; janeiro; rio

• Culinary Collections News: The William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic, and Regional Foodways Joins Michigan State University Libraries, Special Collections by Lockwood, Yvonne R. (2016) - © American Folklore Society 2017 Culinary Collections News The William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic, and Regional Foodways Joins Michigan State University Libraries, Special Collections By: Yvonne R. Lockwood Longtime foodways researchers and former editors of Digest, Yvonne R. Lockwood and William G. Lockwood, recently donated their 50-year collection of food and foodways books to the Michigan State University Libraries, Special Collections. Lockwood, Yvonne R. 2016. Keywords: lockwood

• Review of: Freegans: Diving into the Wealth of Food Waste in America by Schroeder, Kylie (2016) - Freegans opens with “A Brief History of a Tomato,” in which a single salvaged item is used to illustrate the shocking statistics of food waste in America, before Barnard discusses freeganism and sociological theory. © American Folklore Society 2017 Review of: Freegans: Diving into the Wealth of Food Waste in America Alex V. Barnard. Keywords: food; freegans; waste

• A Letter from the Editors by Gilmore, Janet; Lange, Michael (2016) - Many thanks to the Samuelson prize judges, and to the Editorial Board for peer reviews, suggestions for themed issues and American Folklore Society annual meeting Foodways Section sessions, and the willingness of some to mentor Samuelson prize contestant submissions into Research Note form. Both suggest distinctive culinary histories and geographies, one for the French croissant, and one for an intensified selection of Istrian local foods. Keywords: diane; food; issue

• The Carrot Purple and Other Curious Stories of the Food We Eat.: Denker, Joel S. London: Rowman & Littlefield, 2015. 315 pages, including Bibliography and Index. by Stryker, Kim D. (2016) - While I was not surprised by purple carrots, I’ve seen them often enough at farmer’s markets, I did enjoy learning about the different attitudes towards certain foods and how they changed over time. © American Folklore Society 2016 Denker interprets the growing habits, shapes, and colors of certain foods through the lens of the cultures they were found in and imbued with significance. Keywords: carrot; denker; food; purple

• Food on the Rails: The Golden Age of Railway Dining: Jeri Quinzio. Lanham, Maryland: Rowman & Littlefield, 2014. Pp. 153, notes, index. by Eaton, Nicholas (2016) - From the crumbly dry sandwiches people ate on trains with tobacco spit soaked floors of the 1820s, to the grand cuisine served on “la belle epoch’s” Orient Express and the puttering post war “automat” microwaved dishes, to the death of railway food with the invention of commercial flight and Amtrak, this is a railroad story that inspires both disgust and delight. Food on the Rails, a magnificent work that tells the tale of food served at high speeds, will keep both train hobbyists and food scholars riveted. Keywords: food; quinzio; rails

• No Oranges After Dinner or Italian Food Lessons in Three Parts by Dart, Jesse (2016) - Everyone agreed, yes, a mandarin was a much better choice for after dinner fruit. The same goes for when we eat at the nicer, larger table in the living room. Keywords: dinner; oranges

• Humour and Food Meet in Vintage Ads by Smith, Paul (2016) - © American Folklore Society 2016 Humour and Food Meet in Vintage Ads By: Paul Smith < Smith, Paul. © American Folklore Society 2016 < Smith, Paul. Keywords: meet

• Stuffed Baked Northern Great Lakes Whitefish, Lake Superior Lake Trout: or the Venerable Wild-Caught Pacific Northwest Coast Coho (Silver) or Chinook (King) Salmon (although Chums (Pinks) and Sockeyes (Red) will also do) by Gilmore, Janet (2015) - There are tricks for cutting baked fish into appropriate serving chunks relatively free of bones, but these methods depend on the fish, its size, and family aesthetics, and conveying them here resists written description. When I get a fresh, whole big-bodied fish like Lake Michigan whitefish, Lake Superior lake trout, or a wild-caught salmon from the Pacific Northwest, I generally use Irma Rombauer’s recipe for Baked Fish in the 1946 edition of the Joy of Cooking (New York: Bobbs-Merrill, 230) as my crutch, yet what I do is as much in opposition to the recipe as according to it. Keywords: baked; eileen; fish; lake; whitefish

• Gyoza: A Dumpling Innovation by Hangming, Xu (2015) - Ten Years Later, The Riddle is Understood Ten years have passed since that meal with my Japanese friend, and since then I have eaten many plates of Japanese Gyoza. According to my investigations, there are more than one thousand patents for Gyoza machines in Japan. Keywords: dumplings; gyoza; japan

• A Letter from the Editors by Lange, Michael; Tye, Diane (2014) - In this section, Noah Morritt examines an artifact—a baker’s hat—as a symbolically charged object of resistance in the face of changing commercialization in a coffee shop bakery. Dike, who looks at Moroccans living in the Boston, and Li, who considers the Chinese community in St. John’s, Newfoundland, explore how members of diaspora communities make culinary adaptions in their new home. Keywords: change; issue

• Review of: Food and Power: A Culinary Ethnography of Israel: (Nir Avieli, University of California Press, 2018) by Lanzendorfer, Judith (2019) - Where Chapter 1 focuses on Israeli desires to eat large quantities of inexpensive food in order to get the most value for money, in Chapter 3, Avieli complicates his analysis of food value, arguing that eating Italian food makes Israelis feel more like members of the Mediterranean community (framed as positive), rather than members of the Middle Eastern community (framed as negative). Most importantly, the book affirms the delicate balance that researchers must maintain to negotiate insider/outsider status when writing about communities where they are members: where insider status can give access yet hinder analysis. Keywords: avieli; food

• Review of: Road Sides: An Illustrated Companion to Dining and Driving in the American South (Wallace): pp. 129-130 by Camp, Charley (2021) - I think Road Sides is an interesting and unique book that summons the recollection of food and travel—Southern food in particular. There’s no evidence that the author of Road Sides visited each and every eatery included in the companion, and not just because some of the places given mention aren’t eateries—such as the Lorraine Hotel in Memphis, where Rev. Dr. Martin Luther King, Jr. was assassinated (131), or the Cracker Barrel chain, nearby wherever you are. Keywords: food; road

• Review of: Sameness in Diversity: Food and Globalization in Modern America (Jayasanker): pp. 135-137 by Schmidt, Claire (2021) - Throughout this chapter and the book as a whole, Jayasanker focuses on mangoes and cilantro: in the 1960s as foods requiring explanation, comparisons, and description and in the 2000s as unremarkable and familiar mainstream ingredients that have been successfully translated into American food. Review by: Claire Schmidt Laresh Jayasanker’s analysis of the impact of globalization on American food rests on a simple thesis: as post-1965 immigration patterns increased choices available in the daily American diet, globalized market forces caused those choices to homogenize through increasingly small numbers of food purveyors. Keywords: american; food; jayasanker

• Notes From the Farmer’s Market by Miller, Allisyn (2012) - Notes From the Farmer’s Market By: Allisyn Miller Keywords: miller

• 1940s egg cups by Latta, Callum (2012) - Photo by Callum Latta, 2012. By: Callum Latta Eggscellent. Keywords: latta

• From a Manor Kitchen by Lovelace, Martin (2013) - Recipe for Emily’s “Aunt Martha’s Marmalade” 9. Emily Parsons with her young great-nephew 2. Keywords: emily

• Coke Bottles by Latta, Callum (2014) - Coke Bottles Photographer: Callum Latta Keywords: callum

• Spicy Chicken Feet by Davis, Ryan (2013) - Spicy Chicken Feet Photographer: Ryan Davis Keywords: davis

• Old Food Ads by Smith, Paul (2013) - Old Food Ads Canadian WWI Ads from Nova Scotia Amherst Daily News: Nov. 2, 1917 Amherst Daily News: Nov. 4, 1918 Amherst Daily News: Feb. 5, 1918 Keywords: amherst

• Not Your Typical "Junk" Food:: Folk Art Rubbish Barrel in Westport, NL. by Snooks, Gina (2014) - Not Your Typical Junk Food: Folk Art Rubbish Barrel in Westport, NL. Photographer: Gina Snooks Keywords: gina

• Scotch Cookies:: Memories of a Family Recipe by Power, Ellen (2015) - Scotch cookies are the type of shortbread cookie that my Nova Scotia-born mother has baked every Christmas for as long as I can remember. It was buried under layers and layers of Scotch cookies, each row nestled on its own sheet of parchment paper as the cookies waited to be iced. Keywords: cookies; scotch

• Review of: The Spirit of Soul Food: Race, Faith, and Food Justice (Carter) by Johnson, Khari (2022) - Food justice alone addresses a food system’s inequities that negatively impact Black people; however, when Black Christians reimagine soul food or eating in a way that is more consistent with theological and social values, it ensures the preservation and survival of Black folk. Carter explains that for Black people, soul food is an expression of identity; it’s how we learn about who we are and where we have been. Keywords: carter; food; soul

Epilogue

For more detail, about this study carrel, see the computed home page. For more detail about study carrels in general, see the read me file.

Created: 2025-12-23