[{"id": "digest-27769", "words": "5302", "extension": ".pdf", "flesch": "59", "author": "Schroeder, Kylie", "title": "Identity and Gozitan Culinary Tourism: Two Case Studies: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2017", "date": "2018", "keywords": "case; culinary; food; identity; kylie; magro; mena; schroeder; tourism; village", "summary": "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\u2014lost and found again, and used to recreate her desserts, such as jam tarts, fruitcakes, and Maltese pastini, for visitors to the Magro Food Village.", "mime": "application/pdf"}, {"id": "digest-27771", "words": "9984", "extension": ".pdf", "flesch": "61", "author": "Tarulevicz, Nicole; Hudd, Sandra", "title": "From Natural History to National Kitchen: Food in the Museums of Singapore, 2006\u00ad-2017", "date": "2018", "keywords": "american; culture; design; digest; exhibition; folklore; food; foodways; hawker; history; hudd; journal; kitchen; museum; national; national museum; nicole; sandra; singapore; society; tarulevicz; time", "summary": "Key Words: Singapore, museums, hawker food, memory, nation building Introduction From Berlin\u2019s Deutsches Currywurst Museum to Seoul\u2019s Museum Kimchikan (formerly Kimchi Museum), food is increasingly taking center\u00ad stage in museums. An article published in the local magazine Her World in 2011, for example, used the phrase in its title, \u201cSingapore recipes: It\u2019s makan time,\u201d telling readers they could \u201clearn to whip up a feast of local favourites\u201d and, to clarify exactly what that meant, \u201cwe share six such Singapore dishes\u201d (Her World 2011).", "mime": "application/pdf"}, {"id": "digest-27773", "words": "8634", "extension": ".pdf", "flesch": "68", "author": "Meer, Michael A.", "title": "The Forgotten Chef at Delmonico's: Alessandro Filippini (1849\u00ad-1917): An Appreciation on the Centenary of his Death", "date": "2018", "keywords": "alessandro; alessandro filippini; american; chef; culture; delmonico; digest; filippini; foodways; journal; meer; michael; new; restaurant; society; york", "summary": "Tschirky\u2019s only explicit reference to Delmonico recipes is, apart from Lobster Newburg, the recipe for\u2014again\u2014\u201cCanap\u00e9s Lorenzo.\u201d But does Filippini also deserve credit as the inventor of the dishes, in particular the novel Delmonico dishes, he assembled in his works?", "mime": "application/pdf"}, {"id": "digest-27798", "words": "806", "extension": ".pdf", "flesch": "40", "author": "Sloane, Tallen", "title": "Review of: Food Cults: How Fads, Dogma, and Doctrine Influence Diet", "date": "2018", "keywords": "cults; dogma; food", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-27799", "words": "799", "extension": ".htm", "flesch": "57", "author": null, "title": "digest-27799", "date": null, "keywords": "chapter; food; prison", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-27800", "words": "916", "extension": ".pdf", "flesch": "58", "author": "Camp, Charles", "title": "Review of: American Home Cooking: A Popular History", "date": "2018", "keywords": "american; home", "summary": "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\u2019m 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.", "mime": "application/pdf"}, {"id": "digest-27801", "words": "603", "extension": ".pdf", "flesch": "57", "author": "Long, Lucy M.", "title": "Review of: Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods", "date": "2018", "keywords": "home; kentucky", "summary": "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. \u00a9 American Folklore Society 2018 Review of: Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods Aimee Zaring.", "mime": "application/pdf"}, {"id": "digest-27802", "words": "1499", "extension": ".pdf", "flesch": "56", "author": "Long, Lucy M.", "title": "Review of: From Canton Restaurant to Panda Express: A History of Chinese Food in the United States", "date": "2018", "keywords": "american; chinese; culture; food", "summary": "Chapter 4 describes how the enduring stereotypes of Chinese food are embodied by the dish \u201cchop suey,\u201d 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 \u201cmoments\u201d 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.", "mime": "application/pdf"}, {"id": "digest-27803", "words": "1144", "extension": ".pdf", "flesch": "57", "author": "Levin, Cherry", "title": "Review of: As Long As We Both Shall Eat: A History of Wedding Food and Feasts", "date": "2018", "keywords": "feasts; food; stewart; wedding", "summary": "By: Cherry Levin Despite the rather clever title of Stewart\u2019s 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, \u201caffirmation that the country of origin has not been forgotten\u201d (89).", "mime": "application/pdf"}, {"id": "digest-27804", "words": "856", "extension": ".pdf", "flesch": "65", "author": "Smith, Robert James", "title": "Review of: Food on Foot: A History of Eating on Trails in the Wild", "date": "2018", "keywords": "food; foot", "summary": "Review of Food on Foot: A History of Eating on Trails in the Wild. \u00a9 American Folklore Society 2018 Review of: Food on Foot: A History of Eating on Trails in the Wild Demet G\u00fczey.", "mime": "application/pdf"}, {"id": "digest-27805", "words": "946", "extension": ".pdf", "flesch": "56", "author": "Eleuterio, Susan", "title": "Review of: Madrid: A Culinary History", "date": "2018", "keywords": "food; madrid; moreno", "summary": "\u00a9 American Folklore Society 2018 in-law (\u201cwhose family has deep roots in Madrid\u201d), who patiently took her and her husband on a tapas and wine tour of Old Madrid. A chapter entitled \u201cToo Many Kings Spoil the Broth,\u201d traces the establishment of Madrid as Spain\u2019s capital and the influence of New World foods from tomatoes, potatoes, and peppers to chocolate and coffee, which continues today.", "mime": "application/pdf"}, {"id": "digest-27806", "words": "1050", "extension": ".pdf", "flesch": "59", "author": "Eleuterio, Susan", "title": "Review of: Rio de Janeiro: A Food Biography", "date": "2018", "keywords": "food; janeiro; rio", "summary": "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\u2014covering 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", "mime": "application/pdf"}, {"id": "digest-27807", "words": "2485", "extension": ".pdf", "flesch": "71", "author": "Turner, Katherine L.; Idrobo, C. Juli\u00e1n", "title": "Clay Pots in Bolivian Campesino Culinary Practice: Cooking with Earth and Smoke", "date": "2018", "keywords": "campesino; clay; culinary; katherine; pots; practice; turner", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-27808", "words": "10068", "extension": ".pdf", "flesch": "64", "author": "Hopkin, Rachel", "title": "The Way of the Croissant: Traditional Perspectives On A Traditional Pastry", "date": "2016", "keywords": "american; american folklore; croissant; culture; digest; folklore; foodways; french; hopkin; journal; n. pag; pag; pastry; rachel; society; tradition; way", "summary": "\u00a9 American Folklore Society 2017 Child and Beck\u2019s 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 P\u00e2tisserie Lallier and since 2009 she has provided \u201cFrench pastries and desserts\u201d to numerous businesses in the city of Columbus, in addition to maintaining a personal presence at a number of local farmers\u2019 markets (Photo 3).", "mime": "application/pdf"}, {"id": "digest-27809", "words": "9281", "extension": ".pdf", "flesch": "58", "author": "Li\u010den, Da\u0161a", "title": "The \u201cAuthentic\u201d Blend: Experts Weigh in on Istrian Food", "date": "2016", "keywords": "american; blend; cuisine; culture; da\u0161a; digest; experts; folklore; food; foodways; istrian; journal; li\u010den; pag; society; traditional", "summary": "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\u2019s, as mentioned above.", "mime": "application/pdf"}, {"id": "digest-27810", "words": "333", "extension": ".pdf", "flesch": "39", "author": "Lockwood, Yvonne R.", "title": "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", "date": "2016", "keywords": "lockwood", "summary": "\u00a9 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.", "mime": "application/pdf"}, {"id": "digest-27811", "words": "4534", "extension": ".pdf", "flesch": "55", "author": "Merta, Sabine", "title": "Food at the International Hygiene Exhibition, Dresden, 1911", "date": "2016", "keywords": "1911; dresden; exhibition; food; health; human; hygiene; hygiene exhibition; ihe; meat; milk", "summary": "\u00a9 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.", "mime": "application/pdf"}, {"id": "digest-27812", "words": "10431", "extension": ".pdf", "flesch": "75", "author": "Widmayer, Christine J.", "title": "Just a Dish? Power Dynamics and Gender Roles in Making Hummoth Kibbeh", "date": "2016", "keywords": "beth; chaldean; christine; cooking; foodways; gender; hummoth; kibbeh; making; power; roles; warren; widmayer", "summary": "When we sat down to make the meatballs\u2014a process that requires time, but little concentration\u2014I asked Beth questions about her previous encounters with Chaldean food. This rewarding feeling motivated Beth to continue cooking.", "mime": "application/pdf"}, {"id": "digest-27813", "words": "851", "extension": ".pdf", "flesch": "50", "author": "Boyd, Cynthia", "title": "Review of: The Food Section: Newspaper Women and the Culinary Community", "date": "2016", "keywords": "food; voss; women", "summary": "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\u2019s experiences as food writers and editors of mid-20th century American newspapers.", "mime": "application/pdf"}, {"id": "digest-27814", "words": "1594", "extension": ".pdf", "flesch": "62", "author": "Griff-Sleven, Hanna", "title": "Review of: The Food and Folklore Reader", "date": "2016", "keywords": "folklore; food; foodways; reader", "summary": "Part III, \u201cFood as Art, Symbol, and Ritual,\u201d looks at folk traditions and food in many different ways. Barbara Kirshenblatt-Gimblett\u2019s article, \u201cPlaying to the Senses: Food as Performance Medium,\u201d 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.", "mime": "application/pdf"}, {"id": "digest-27815", "words": "1397", "extension": ".pdf", "flesch": "54", "author": "Schmidt, Claire", "title": "Review of \"Ethnic American Food Today: A Cultural Encyclopedia\" and \"Ethnic American Cooking: Recipes for Living in a New World\"", "date": "2016", "keywords": "american; encyclopedia; food; recipes", "summary": "Ethnic American Cooking: Recipes for Living in a New World Edited by Lucy Long. Many entries include a \u201cHoliday Feasts\u201d section that focuses on the ways ethnic food heritage may be performed during national or cultural holidays (see, for example, \u201cDenmark\u201d).", "mime": "application/pdf"}, {"id": "digest-27816", "words": "1166", "extension": ".pdf", "flesch": "47", "author": "Schroeder, Kylie", "title": "Review of: Freegans: Diving into the Wealth of Food Waste in America", "date": "2016", "keywords": "food; freegans; waste", "summary": "Freegans opens with \u201cA Brief History of a Tomato,\u201d 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. \u00a9 American Folklore Society 2017 Review of: Freegans: Diving into the Wealth of Food Waste in America Alex V. Barnard.", "mime": "application/pdf"}, {"id": "digest-27817", "words": "1362", "extension": ".pdf", "flesch": "73", "author": "Berton-Reilly, Elizabeth Ann", "title": "Christmas Eve at a World War II Refugee Camp", "date": "2016", "keywords": "eve; keenan; mother; yule", "summary": "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\u2019s 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.", "mime": "application/pdf"}, {"id": "digest-27820", "words": "571", "extension": ".pdf", "flesch": "45", "author": "with, Janet Gilmore; Knepp, Dustin; Dutch, Jennifer", "title": "A Letter from the Editors, Digest 6:1 (2018)", "date": "2018", "keywords": "digest; new; publication", "summary": "The extra care we have put into ensuring fewer editing infelicities across Digest's multi- format digital files\u2014which start with Word documents that become transformed separately into html5 for the online presence, and into InDesign to generate pdfs\u2014has 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.", "mime": "application/pdf"}, {"id": "digest-27821", "words": "610", "extension": ".pdf", "flesch": "45", "author": "Gilmore, Janet; Lange, Michael", "title": "A Letter from the Editors", "date": "2016", "keywords": "diane; food; issue", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-27823", "words": "434", "extension": ".pdf", "flesch": "53", "author": "Lange, Michael; Tye, Diane", "title": "A Letter from the Editors", "date": "2016", "keywords": "food; issue", "summary": "Together authors highlight the complexities found in the changing meanings of food that are shaped by factors ranging from global issues to interpersonal relationships. Sabine Merta shares her work on theories of diet and longevity popular in late nineteenth and early twentieth century Germany and Elizabeth Ann Berton-Reilly looks at contemporary food practices and initiatives in Native New England foodways.", "mime": "application/pdf"}, {"id": "digest-27827", "words": "16967", "extension": ".pdf", "flesch": "64", "author": "Dugan, Frank M.", "title": "Seldom Just Food: Garlic in Magic and Medicine in European and Mediterranean Traditions", "date": "2016", "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", "summary": "\u00a9 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.", "mime": "application/pdf"}, {"id": "digest-27862", "words": "8602", "extension": ".pdf", "flesch": "58", "author": "Morritt, Noah J.A.", "title": "A Legendary Sandwich for an Infamous Earl: Representing the Sandwich in Legend and Cookery Literature", "date": "2016", "keywords": "american; bread; class; cookery; culinary; culture; earl; folklore; food; journal; legend; recipes; sandwich; working", "summary": "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\u2019s sandwich was born of recreational rather than economic necessity, working class sandwiches could be an important strategy of household economy.", "mime": "application/pdf"}, {"id": "digest-27863", "words": "10301", "extension": ".pdf", "flesch": "59", "author": "Clair, Robin Patric; Kuang, Kai; Long, Ziyu; Tan, Jasmin E.", "title": "Authenticity, Personal Relationships and the Aura of Home: The Case of the Chinese American Restaurant", "date": "2016", "keywords": "american; american restaurant; authenticity; chinese; clair; culture; food; home; jasmine; jessie; journal; kai; long; relationships; restaurant; robin; ziyu", "summary": "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).", "mime": "application/pdf"}, {"id": "digest-27864", "words": "6055", "extension": ".pdf", "flesch": "64", "author": "Berton-Reilly, Elizabeth Ann", "title": "Our Corn Is Still Standing: Indigenous Foodways and Identity in New England", "date": "2016", "keywords": "abenaki; american; charlebois; corn; culture; england; foods; foodways; identity; journal; new; people; seeds; sovereignty", "summary": "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\u2019 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.", "mime": "application/pdf"}, {"id": "digest-27866", "words": "4561", "extension": ".pdf", "flesch": "71", "author": "Merta, Sabine", "title": "The Art of Lengthening Human Life (Die Kunst, das menshliche Leben zu verl\u00e4ngern): Late 19th and Early 20th Century German Diet Theories Seeking to Extend the Human Life Span", "date": "2016", "keywords": "age; art; chapter; das; die; diet; guides; health; kunst; leben; life", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-27867", "words": "1451", "extension": ".pdf", "flesch": "62", "author": "Boyd, Cynthia", "title": "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.", "date": "2016", "keywords": "brunch; history; lunch; ternikar", "summary": "\u00a9 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.", "mime": "application/pdf"}, {"id": "digest-27868", "words": "1209", "extension": ".pdf", "flesch": "62", "author": "Stryker, Kim D.", "title": "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.", "date": "2016", "keywords": "carrot; denker; food; purple", "summary": "While I was not surprised by purple carrots, I\u2019ve seen them often enough at farmer\u2019s markets, I did enjoy learning about the different attitudes towards certain foods and how they changed over time. \u00a9 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.", "mime": "application/pdf"}, {"id": "digest-27869", "words": "1105", "extension": ".pdf", "flesch": "70", "author": "Eaton, Nicholas", "title": "Food on the Rails: The Golden Age of Railway Dining: Jeri Quinzio. Lanham, Maryland: Rowman & Littlefield, 2014. Pp. 153, notes, index.", "date": "2016", "keywords": "food; quinzio; rails", "summary": "From the crumbly dry sandwiches people ate on trains with tobacco spit soaked floors of the 1820s, to the grand cuisine served on \u201cla belle epoch\u2019s\u201d Orient Express and the puttering post war \u201cautomat\u201d 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.", "mime": "application/pdf"}, {"id": "digest-27870", "words": "1071", "extension": ".pdf", "flesch": "64", "author": "Kallen, Jeffrey", "title": "Chicago: A Food Biography: Daniel R. Block and Howard Rosing. Lanham: Rowman & Littlefield, 2015. Pp. xvi + 326, illustrations, bibliography, index.", "date": "2016", "keywords": "biography; chapter; chicago; food", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-27871", "words": "1349", "extension": ".pdf", "flesch": "85", "author": "Dart, Jesse", "title": "No Oranges After Dinner or Italian Food Lessons in Three Parts", "date": "2016", "keywords": "dinner; oranges", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-27872", "words": "2034", "extension": ".pdf", "flesch": "62", "author": "Lange, Michael; Tye, Diane", "title": "An Introduction to the Culinary Traditions of Jiangnan Region, China", "date": "2016", "keywords": "china; culture; foodways; jiangnan; region; traditions", "summary": "\u00a9 American Folklore Society 2016 \u00a9 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.", "mime": "application/pdf"}, {"id": "digest-27873", "words": "172", "extension": ".pdf", "flesch": "80", "author": "Smith, Paul", "title": "Humour and Food Meet in Vintage Ads", "date": "2016", "keywords": "meet", "summary": "\u00a9 American Folklore Society 2016 Humour and Food Meet in Vintage Ads By: Paul Smith < Smith, Paul. \u00a9 American Folklore Society 2016 < Smith, Paul.", "mime": "application/pdf"}, {"id": "digest-27874", "words": "240", "extension": ".pdf", "flesch": "58", "author": "Lange, Michael; Tye, Diane", "title": "Letter from the Editors", "date": "2015", "keywords": "food", "summary": "Set in very different locations, Eric Morales\u2019s, \u201cFire, Food, and Earth: The Tahitian \u2018Ahima\u2019a\u201d (First Prize Winner) and Christina Gooch\u2019s \u201cA Road to Identity: The New Mexico Chile\u201d (Second Prize Winner) offer thought-provoking takes on the dynamic nature of traditional foodways in the context of changing times. Saeedeh Niktab Etaai reflects on the cultural meanings of bread, Rita Colavincenzo writes about the vibrant food culture of West Cork, Ireland and its thriving regional culinary tourism, and Erin E. Scott introduces readers to gas stations food in Mississippi and Texas.", "mime": "application/pdf"}, {"id": "digest-27876", "words": "304", "extension": ".pdf", "flesch": "54", "author": "Lange, Michael; Tye, Diane", "title": "Letter from the Editors", "date": "2015", "keywords": "recipe", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-27878", "words": "6580", "extension": ".pdf", "flesch": "66", "author": "Brabazon, Tara", "title": "It\u2019s the Cake Talking: Theorizing the Recipe Memoir", "date": "2015", "keywords": "brabazon; cake; chocolate; culture; digest; food; foodways; history; journal; pag; recipe; talking; tara", "summary": "Recipe memoirs can, to cite Jane Dixon, \u201cexplain the production of tastes for foods and food practices\u201d (2002:80). Recipe memoirs are an ideal space, place and genre to track and trace these \u201cspectral connections\u201d between people who may never have met, or who do not share the present.", "mime": "application/pdf"}, {"id": "digest-27879", "words": "8858", "extension": ".pdf", "flesch": "63", "author": "Roberts, Brittany", "title": "\u201cTo Save Wheat, Beef, and Bacon for the Men at the Front\u201d: WWI \u201cWar Menus\u201d in the St. John\u2019s Evening Telegram", "date": "2015", "keywords": "american; bacon; beef; brittany; culture; food; foodways; journal; menus; newfoundland; pag; roberts; society; war; wheat; women", "summary": "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 \u201cWar Menus\u201d provided a much needed space for Newfoundland women to fight for the importance of domestic labour.", "mime": "application/pdf"}, {"id": "digest-27880", "words": "4063", "extension": ".pdf", "flesch": "60", "author": "Vaughan, Theresa A.", "title": "Food Recommendations in the Trotula: Italian Prescription for Health?", "date": "2015", "keywords": "culture; food; green; journal; medicine; recommendations; theresa; trotula; women", "summary": "\u201cThe adage \u2018eat to live, not live to eat\u2019 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)\u201d (Jacquart 2006:260).1 Proper diet could, of course, be supplemented with medicines, fumigations, bleeding, cupping and a wide range of other treatments\u2014but 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\u201d (Green 2002:81).", "mime": "application/pdf"}, {"id": "digest-27881", "words": "3229", "extension": ".pdf", "flesch": "62", "author": "Lange, Michael", "title": "Foodie Influence on the Culinary Meanings of Maple Syrup", "date": "2015", "keywords": "\ufffd culinary; \ufffd maple; \ufffd meanings; \ufffd syrup", "summary": "<\ufffdLange,\ufffdMichael.\ufffd\u201cFoodie\ufffdInfluence\ufffdon\ufffdthe\ufffdCulinary\ufffdMeanings\ufffdof\ufffdMaple\ufffdSyrup\u201d Digest: a Journal of Foodways and Culture\ufffd4:1\ufffd(2015):\ufffdn.\ufffdpag.> But, one of the most powerful and attractive aspects of being a foodie is the claiming (validly or not) of a greater share of the authority to decide what <\ufffdLange,\ufffdMichael.\ufffd\u201cFoodie\ufffdInfluence\ufffdon\ufffdthe\ufffdCulinary\ufffdMeanings\ufffdof\ufffdMaple\ufffdSyrup\u201d Digest: a Journal of Foodways and Culture\ufffd4:1\ufffd(2015):\ufffdn.\ufffdpag.>", "mime": "application/pdf"}, {"id": "digest-27891", "words": "1390", "extension": ".pdf", "flesch": "49", "author": "Holler, Jess Lamar Reece", "title": "Kentucky\u2019s 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.", "date": "2015", "keywords": "cookbook; culture; kentucky; van", "summary": "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\u2019s most virtuosic moments come, however, when he traces the influence of national expert-led \u201cdomestic science\u201d cultures in the early 20th century on the print and material technologies of Kentucky cookbooks.", "mime": "application/pdf"}, {"id": "digest-27892", "words": "112", "extension": ".pdf", "flesch": "70", "author": "Smith, Paul", "title": "Vintage Food Ads", "date": "2015", "keywords": "ads", "summary": "\u00a9 American Folklore Society 2015 Vintage Food Ads By: Paul Smith Historical Ads from the Collection of Dr. Paul Smith, Department of Folklore, Memorial University < \u00a9 American Folklore Society 2015 < Smith, Paul.", "mime": "application/pdf"}, {"id": "digest-27893", "words": "2061", "extension": ".pdf", "flesch": "72", "author": "Gilmore, Janet", "title": "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)", "date": "2015", "keywords": "baked; eileen; fish; lake; whitefish", "summary": "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\u2019s 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.", "mime": "application/pdf"}, {"id": "digest-27894", "words": "1579", "extension": ".pdf", "flesch": "75", "author": "Hangming, Xu", "title": "Gyoza: A Dumpling Innovation", "date": "2015", "keywords": "dumplings; gyoza; japan", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-27895", "words": "289", "extension": ".pdf", "flesch": "51", "author": "Lange, Michael; Tye, Diane", "title": "A Letter from the Editors", "date": "2014", "keywords": "change; issue", "summary": "In this section, Noah Morritt examines an artifact\u2014a baker\u2019s hat\u2014as 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\u2019s, Newfoundland, explore how members of diaspora communities make culinary adaptions in their new home.", "mime": "application/pdf"}, {"id": "digest-27896", "words": "9361", "extension": ".pdf", "flesch": "61", "author": "Dike, M. Ruth", "title": "Exploring Evolving Moroccan Identities in the Diaspora: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2nd PLACE WINNER 2013", "date": "2014", "keywords": "american; cuisine; culture; diaspora; food; foodways; identities; journal; moroccan; morocco; pag", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-27897", "words": "9571", "extension": ".pdf", "flesch": "56", "author": "Garvin, Diana", "title": "The Italian Kitchen as a Site for the Practice of Autarchy and Fascist Intervention: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 1st PLACE WINNER 2013", "date": "2014", "keywords": "american; autarchy; cook; cucina; culture; diana; digest; domus; fascist; foodways; garvin; intervention; italian; journal; kitchen; morelli; pag; practice; site; space; work", "summary": "Morelli applies findings from the scientific and medical world to kitchen work, noting that one must consider the relationship between the cook\u2019s 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.", "mime": "application/pdf"}, {"id": "digest-27898", "words": "12834", "extension": ".pdf", "flesch": "67", "author": "Li, Mu", "title": "Negotiating Chinese Culinary Traditions in Newfoundland", "date": "2014", "keywords": "american; chinese; culinary; culture; digest; dishes; ethnic; folklore; food; foodways; hong; john; journal; newfoundland; north; pag; restaurant; ruth; society; traditions", "summary": "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. \u00a9 American Folklore Society 2014 Today, North American style Chinese food dominates the menus of Chinese restaurants in Newfoundland.", "mime": "application/pdf"}, {"id": "digest-27899", "words": "3246", "extension": ".pdf", "flesch": "71", "author": "Barrett, Terra", "title": "Notes from an Interview on Foodways with my Grandfather, William Snelgrove, Lower Island Cove, Newfoundland", "date": "2014", "keywords": "cove; foodways; grandfather; island; newfoundland; william", "summary": "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???.", "mime": "application/pdf"}, {"id": "digest-27900", "words": "5319", "extension": ".pdf", "flesch": "60", "author": "Eanes, Ryan S.", "title": "Top Chef and Taste: Traditional Foods as Trends", "date": "2014", "keywords": "american; challenge; chef; cowin; culture; dish; folklore; food; foodways; judges; taste; television; trends", "summary": "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 \u201ctrendy\u201d ingredient or technique in question. This rejection of the common\u2014the popular\u2014is 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) \u201cshould be buried.\u201d", "mime": "application/pdf"}, {"id": "digest-27901", "words": "4609", "extension": ".pdf", "flesch": "53", "author": "Morritt, Noah", "title": "Reading a Baker\u2019s Cap: Negotiating Changing Commercial Baking Processes and Technology through Occupational Material Culture", "date": "2014", "keywords": "american; baker; baking; cap; culture; folklore; occupational; work", "summary": "Occupational Folklore. Occupational Folklore: The Outdoor Industries.", "mime": "application/pdf"}, {"id": "digest-29894", "words": "7838", "extension": ".pdf", "flesch": "71", "author": "Shultz, Sarah T.", "title": "\u201cShe did what?!\u201d: Married Women\u2019s Renegotiation of Kitchen Mistakes through Narrative: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2018", "date": "2019", "keywords": "ann; cooking; culture; digest; food; foodways; journal; kitchen; milk; narratives; rules; stories; time; women", "summary": "After a process of trial and error I came to think of these narratives as \u201ckitchen nightmare stories,\u201d 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.", "mime": "application/pdf"}, {"id": "digest-29948", "words": "2051", "extension": ".pdf", "flesch": "60", "author": "M\u00f6rlein, Johanna", "title": "History of Pig Castration", "date": "2019", "keywords": "bce; boars; breeding; castration; der; meat; pigs; und", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-30019", "words": "5894", "extension": ".pdf", "flesch": "56", "author": "Fine, Julia", "title": "\u201cWithout Sympathy There is No Cookery\u201d: Imperial Knowledge and the Creation of \u201cIndian\u201d Cuisine: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2019", "date": "2019", "keywords": "bengali; british; colonial; cookbooks; cookery; cuisine; culture; curry; english; foodways; indian; ray; south", "summary": "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, \u201cWe may live without friends; we may live without books / But civilized man cannot live without cooks\u201d (Newman 1893).", "mime": "application/pdf"}, {"id": "digest-30136", "words": "889", "extension": ".pdf", "flesch": "45", "author": "Lanzendorfer, Judith", "title": "Review of: Food and Power: A Culinary Ethnography of Israel: (Nir Avieli, University of California Press, 2018)", "date": "2019", "keywords": "avieli; food", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-30206", "words": "994", "extension": ".pdf", "flesch": "35", "author": "with, Janet Gilmore; Vaughan, Theresa A.; Dutch, Jennifer", "title": "Letter from the Editors of Digest 7:1 (2018-2019)", "date": "2019", "keywords": "digest; folklore; foodways; section; site", "summary": "With special thanks to Book Review Editor Jennifer Dutch, editing assistant Megan O\u2019Sullivan, and in-bound Lead Digest Editor, Theresa Vaughan, \u2013your Lead Editor, Janet Gilmore, transitioning-out in the Spectacle of 2020 Digest: A Journal of Foodways & Culture 7:1 (2018-2019): 1-2 \u00a9 American Folklore Society 2020 Letter from the Editors of Digest 7:1 (2018-2019)", "mime": "application/pdf"}, {"id": "digest-30210", "words": "1217", "extension": ".pdf", "flesch": "40", "author": "Editors, The", "title": "Editors & Editorial Board Member Biographies for Digest 7:1 (2018-2019)", "date": "2019", "keywords": "culture; folklore; food; foodways; university", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-30217", "words": "844", "extension": ".pdf", "flesch": "47", "author": "Editors, Digest Authors &", "title": "Author Biographies for Digest 7: 1 (2018-2019)", "date": "2019", "keywords": "culture; folklore; studies; university", "summary": "Book Reviews Marissa Francisco Farahbod is a PhD candidate in Folklore at Memorial University of Newfoundland, where she also received a master\u2019s degree. Her undergraduate degree is in English from University of Tehran, and she achieved her first master\u2019s in Comparative Literature and Gender Studies from King\u2019s College London.", "mime": "application/pdf"}, {"id": "digest-30218", "words": "9493", "extension": ".pdf", "flesch": "58", "author": "Johnson, Mira; Puglia, David J.", "title": "The Chocolate Easter Egg in South Central Pennsylvania: Cracking a Seasonal Tradition", "date": "2019", "keywords": "butter; chocolate; chocolate easter; chocolate egg; church; churches; culture; easter; easter egg; egg; eggs; epler; foodways; geyers; interview; middletown; peanut; pennsylvania; tradition", "summary": "According to local legend, the \u201cpopular\u201d Reese\u2019s chocolate egg derives from the \u201cfolk\u201d Pennsylvania chocolate Easter egg made in Digest: A Journal of Foodways & Culture 7: 1 (2018-2019): 55 Pennsylvania home cooks\u2019 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.", "mime": "application/pdf"}, {"id": "digest-30249", "words": "720", "extension": ".pdf", "flesch": "37", "author": "Fine, Julia", "title": "Before \u201cFarm to Table\u201d Early Modern Foodways & Cultures Project at the Folger Library", "date": "2019", "keywords": "food; foodways; table", "summary": "Through programs like \u201cEating Through The Archives,\u201d Before \u2018Farm to Table\u2019 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 \u2018Farm to Table\u2019 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.", "mime": "application/pdf"}, {"id": "digest-30251", "words": "833", "extension": ".pdf", "flesch": "43", "author": "Hartmann, Nic", "title": "Review of: A Rich Brew: How Caf\u00e9s Created Modern Jewish Culture: (Shachar M. Pinsker, New York University Press, 2018)", "date": "2019", "keywords": "caf\u00e9; culture", "summary": "Review by: Nic Hartmann ____________________________________________________________ Whether in university towns or large metropolitan areas, caf\u00e9 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\u2019s analysis of caf\u00e9 culture within the city clearly highlights that Odessa\u2014as a young, multiethnic, and diverse city with a large population of newcomers from around the world, including a large population of Jews\u2014is unlike other cities of the Russian empire.", "mime": "application/pdf"}, {"id": "digest-30252", "words": "1054", "extension": ".pdf", "flesch": "38", "author": "Graham, Tiff", "title": "Review of: Dying to Eat: Cross-Cultural Perspectives on Food, Death, and the Afterlife: (Candi K. Cann, ed. University Press of Kentucky, 2017)", "date": "2019", "keywords": "dead; death; food; funeral", "summary": "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 \u201cMoroccan Funeral Feasts,\u201d for example, David Oualaalou first distinguishes Morocco from other Muslim countries using couscous, its daily dish and funerary food.", "mime": "application/pdf"}, {"id": "digest-30253", "words": "858", "extension": ".pdf", "flesch": "49", "author": "McAndrews, Kristin", "title": "Review of: Diet and the Disease of Civilization: (Adrienne Rose Bitar, Rutgers University Press, 2018)", "date": "2019", "keywords": "bitar; diet", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-30254", "words": "1188", "extension": ".pdf", "flesch": "46", "author": "Farahbod, Marissa Francisco", "title": "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)", "date": "2019", "keywords": "american; class; food; wallach", "summary": "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. \u201cW.E.B. Du Bois, Respectable Child-Rearing, and the Representative Black Body,\u201d Chapter 3, reveals the anxieties felt by African American food reformers as specifically set forth in Du Bois\u2019s writings.", "mime": "application/pdf"}, {"id": "digest-31972", "words": "2748", "extension": ".pdf", "flesch": "64", "author": "Bahukhandi, Annima", "title": "The Social Life of Ghee:: Butterly Tales of Ghee-Making at Home and Everything Else in-between", "date": "2020", "keywords": "food; ghee; grandmother; milk; photo", "summary": "The use of burnt milk fats as stuffing for paranthas fits perfectly in today\u2019s 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\u2019s class within French society.", "mime": "application/pdf"}, {"id": "digest-31974", "words": "1090", "extension": ".pdf", "flesch": "26", "author": "Rini Larson, Rosalind V.", "title": "Review of: Rooted Resistance: : Agrarian Myth in Modern America", "date": "2020", "keywords": "agrarian; american; myth; resistance", "summary": "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\u2019s 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.", "mime": "application/pdf"}, {"id": "digest-31986", "words": "1275", "extension": ".pdf", "flesch": "48", "author": "Long, Lucy M.", "title": "Review of: The Meanings of Maple: : An Ethnography of Sugaring", "date": "2020", "keywords": "lange; maple; meanings; vermont", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-31989", "words": "869", "extension": ".pdf", "flesch": "45", "author": "Shultz, Sarah T.", "title": "Review of: Vinegar & Char:: Verse from the Southern Foodways Alliance", "date": "2020", "keywords": "food; foodways; poems", "summary": "Digest: A Journal of Foodways & Culture 7:2 (2019-2020): 165-166 \u00a9 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.", "mime": "application/pdf"}, {"id": "digest-32014", "words": "9397", "extension": ".pdf", "flesch": "53", "author": "Castleman, Samantha", "title": "Pride and Food Shame in Southern Appalachia", "date": "2020", "keywords": "carolina; community; culture; digest; disgust; dish; family; food; foodways; journal; livermush; locals; north; pride; shame; state; western", "summary": "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).", "mime": "application/pdf"}, {"id": "digest-32018", "words": "9885", "extension": ".pdf", "flesch": "66", "author": "Arney, Noah", "title": "Pre-Seventeenth Century English Bacon:: Reconsidering a Staple", "date": "2020", "keywords": "bacon; belly; books; century; century bacon; cookery; culture; curing; digest; england; english; food; foodways; journal; lard; london; meat; medieval; pork; salt; use", "summary": "Why does a recipe in Noble Boke Off Cookry require the bacon to be soaked before use: \u201ctak a litill lard of salt bacon well sodene\u201d (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 \u201ca ronde of bacoun\u201d (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.", "mime": "application/pdf"}, {"id": "digest-32035", "words": "916", "extension": ".pdf", "flesch": "48", "author": "Lanzendorfer, Judith", "title": "Review of: The Food We Eat, the Stories We Tell: : Contemporary Appalachian Tables", "date": "2020", "keywords": "appalachian; culture; food", "summary": "Contributing to this theme, Daniel S. Margolies\u2019s \u201cA Preliminary Taxonomy of the Blue Ridge Taco\u201d focuses on the contribution of migrant workers\u2019 foodways in Appalachian culture, while Courtney Balestir\u2019s \u201cEating to Go\u201d explores Appalachian migration to the Midwest. An audience unfamiliar with Appalachian culture\u2014from migration due to the collapse of the coal industry to the often insular distrust of outsiders\u2014may not easily see how articles and poems may be read as companions to each other.", "mime": "application/pdf"}, {"id": "digest-32092", "words": "821", "extension": ".pdf", "flesch": "54", "author": "Wynn, Katrina", "title": "Review of: Hawai\u02bbi Regional Cuisine:: The Food Movement That Changed the Way Hawai\u02bbi Eats", "date": "2020", "keywords": "cuisine; hawai\u02bbi", "summary": "172 Wynn, Review, Hawai\u02bbi Regional Cuisine, Digest: A Journal of Foodways & Culture 7:2 (2019-2020 The final chapter, \u201cLegacies,\u201d examines how HRC chefs have influenced the food scene in Hawai\u02bbi. I found maps of the locations of restaurants owned by HRC chefs a nice addition to the chapter.", "mime": "application/pdf"}, {"id": "digest-32093", "words": "8981", "extension": ".pdf", "flesch": "66", "author": "Kibirkstis, Ema No\u00eblla", "title": "\u201cThis is Our Wine, We\u2019re Going to Drink It\u201d: : Exploring Newfoundland and Labrador Terroir through Berry Wines", "date": "2020", "keywords": "berries; berry; culture; digest; foodways; good; greening; john; journal; kibirkstis; labrador; liquor; making; newfoundland; place; product; prohibition; province; terroir; university; wine", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-32106", "words": "905", "extension": ".pdf", "flesch": "48", "author": "Fleming, Kathleen", "title": "Review of Baking, Bourbon, and Black Drink: : Foodways Archaeology in The American Southeast", "date": "2020", "keywords": "american; chapters; foodways", "summary": "Similarly, the chapters \u201cSplitting the Bones: Marrow Extraction and Mississippian Period Foodways,\u201d by Tanya M. Peres, \u201cTurkey Foodways: The Intersection of Cultural, Social, and Economic Practices in the Mississippian Period Southeast,\u201d by Tanya M. Peres and Kelly Ledford, and \u201cThe Prehistory and History of Black Drink\u201d 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.", "mime": "application/pdf"}, {"id": "digest-32118", "words": "863", "extension": ".pdf", "flesch": "43", "author": "Editors", "title": "Authors in Digest 7:2 (2019-2020)", "date": "2020", "keywords": "folklore; food; research; university", "summary": "Articles: Sue Samuelson Prize Essay Ema No\u00eblla Kibirkstis is a PhD candidate in Folklore at Memorial University of Newfoundland. Book Reviews Kathleen Fleming is a first year Master\u2019s student in the Department of Folklore at Memorial University of Newfoundland.", "mime": "application/pdf"}, {"id": "digest-32148", "words": "1179", "extension": ".pdf", "flesch": "36", "author": "Vaughan, Theresa; Gilmore, Janet", "title": "Editors & Editorial Board Members, Digest 7:2 (2019-2020)", "date": "2020", "keywords": "culture; folklore; food; foodways; university", "summary": "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\u2019s and grandmother\u2019s Pacific Northwestern-Upper Midwestern food legacies.", "mime": "application/pdf"}, {"id": "digest-33608", "words": "1273", "extension": ".pdf", "flesch": "49", "author": "Tye, Diane; Vaughan, Theresa A. ", "title": "Welcome from the Editors", "date": "2021", "keywords": "foodways; issue; pandemic; times", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-33614", "words": "11424", "extension": ".pdf", "flesch": "59", "author": "Caputo-Nimbark, Roshni", "title": "Seed Swaps and Sunday Sauce: Lessons About Sharing Food in Hard Times: pp. 43-65", "date": "2021", "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", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-33615", "words": "8021", "extension": ".pdf", "flesch": "56", "author": "Stephens, Ainjel", "title": "Authentic-Ish: Ramen, Culinary Tourism, and Canadian Foodways: pp. 67-81", "date": "2021", "keywords": "authentic; cuisine; culinary; culture; customers; food; foodways; japanese; noodle; ramen; restaurants; tourism", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-33624", "words": "9160", "extension": ".pdf", "flesch": "59", "author": "Murray-Bergquist, Karin", "title": "Bread, Berries, and Fish: Food and Fairy Encounters in Newfoundland: pp. 83-98", "date": "2021", "keywords": "berries; bread; culture; fairies; fairy; folklore; food; foodways; human; narv\u00e1ez; newfoundland; rieti; role; stories", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-33625", "words": "6620", "extension": ".pdf", "flesch": "68", "author": "Jahan Lipa, Israt", "title": "Exploring the Many Meanings of Bangladeshi Rice Culture: pp. 99-112", "date": "2021", "keywords": "bangladesh; consumption; culture; day; family; february; food; foodways; journal; meal; people; rice", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-33626", "words": "4905", "extension": ".pdf", "flesch": "75", "author": "Modell, Dana E.", "title": "Kasha: The Mighty Buckwheat Groat: pp 113-123", "date": "2021", "keywords": "culture; family; food; foodways; jewish; journal; kasha; press; times; wex", "summary": "Cohen writes that Jewish food is ever evolving, yet \u201cthe only constant is the desire to hold on to the food of our people\u201d (2021: x). Wex writes about Jewish food as rebellion, and yet, kasha varnishkes comes from a public tradition of foods.", "mime": "application/pdf"}, {"id": "digest-33629", "words": "1994", "extension": ".pdf", "flesch": "81", "author": "Gould, Jillian", "title": "Mandelbroit: pp. 125-128", "date": "2021", "keywords": "cup; mandelbroit; mom; mother; sugar", "summary": "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\u2019s a part of me.", "mime": "application/pdf"}, {"id": "digest-33631", "words": "619", "extension": ".pdf", "flesch": "62", "author": "Camp, Charley", "title": "Review of: Road Sides: An Illustrated Companion to Dining and Driving in the American South (Wallace): pp. 129-130", "date": "2021", "keywords": "food; road", "summary": "I think Road Sides is an interesting and unique book that summons the recollection of food and travel\u2014Southern food in particular. There\u2019s 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\u2019t eateries\u2014such 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.", "mime": "application/pdf"}, {"id": "digest-33632", "words": "1177", "extension": ".pdf", "flesch": "54", "author": "Kibirkstis, Ema No\u00eblla", "title": "Review of: Eating in Theory (Mol): pp. 131-133", "date": "2021", "keywords": "eating; food; mol", "summary": "Diverging from customary centrism, Mol demonstrates that focusing on \u201chuman metabolic interactions with the world\u201d (3) allows for a different, and perhaps more accurate, understanding of human experiences of eating. Eating in Theory Annemarie Mol.", "mime": "application/pdf"}, {"id": "digest-33633", "words": "981", "extension": ".pdf", "flesch": "41", "author": "Schmidt, Claire", "title": "Review of: Sameness in Diversity: Food and Globalization in Modern America (Jayasanker): pp. 135-137", "date": "2021", "keywords": "american; food; jayasanker", "summary": "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\u2019s 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.", "mime": "application/pdf"}, {"id": "digest-33639", "words": "1257", "extension": ".pdf", "flesch": "44", "author": "Shultz, Sarah T.", "title": "Review of: Hot Hot Chicken: A Nashville Story (Martin): pp. 139-131", "date": "2021", "keywords": "chicken; martin; nashville", "summary": "Digest: A Journal of Foodways & Culture 8:1/2 (2021): 139-141 \u00a9 American Folklore Society 2021 139 Review of: Hot Hot Chicken: A Nashville Story Rachel Louise Martin. Hot chicken was created in Nashville\u2019s African American community during a time when the city was deeply segregated.", "mime": "application/pdf"}, {"id": "digest-33640", "words": "1084", "extension": ".pdf", "flesch": "57", "author": "Thursby, Jacqueline", "title": "Review of: Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (Crosby): pp. 143-145", "date": "2021", "keywords": "chapter; crosby; food", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-33644", "words": "9699", "extension": ".pdf", "flesch": "56", "author": "Reed, Jerry; Long, Lucy M.; Broadwell, John; Odum, Quinlan Day; Santino, Hannah M.; Zhang, Minglei", "title": "Finding Comfort and Discomfort Through Foodways Practices During the COVID-19 Pandemic: A Public Folklore Project: pp. 5-25", "date": "2021", "keywords": "2020; 8:1/2; cfac; comfort; comfort food; culture; digest; discomfort; food; foodways; individuals; journal; long; pandemic; project; public", "summary": "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 \u201cfood\u201d and \u201ccomfort\u201d 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).", "mime": "application/pdf"}, {"id": "digest-33681", "words": "7665", "extension": ".pdf", "flesch": "58", "author": "Young, Juliana", "title": "A Return to Tradition: The Significance of Baking During COVID-19: pp. 27-42", "date": "2021", "keywords": "2020; baking; covid-19; culture; food; foodways; home; journal; life; memories; memory; pandemic; return; time; tradition", "summary": "This explains why food can be so comforting on a physiological level\u2014taking us back to a romanticized past inaccessible by other means\u2014 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.", "mime": "application/pdf"}, {"id": "digest-33683", "words": "1274", "extension": ".pdf", "flesch": "43", "author": "Vaughan, Theresa A. ", "title": "Authors and Contributors: pp. 147-149", "date": "2021", "keywords": "culture; folklore; foodways; research; university", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-33684", "words": "1274", "extension": ".pdf", "flesch": "40", "author": "Vaughan, Theresa A.", "title": "Editors and Editorial Board: pp. 151-153", "date": "2021", "keywords": "culture; folklore; food; foodways; university", "summary": "\u00a9American Folklore Society 2021 151 Editors for Digest 8:1/2 (2021) \u00a9American Folklore Society 2021 152 M. Dustin Knepp is Professor at California State University, Bakersfield.", "mime": "application/pdf"}, {"id": "digest-33942", "words": "2098", "extension": ".doc", "flesch": "40", "author": "Contributors", "title": "Volume 6 Contributor Biographies", "date": "2018", "keywords": "american; department; folklore; food; foodways; professor; research; studies; university", "summary": "[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.", "mime": "application/msword"}, {"id": "digest-33989", "words": "7857", "extension": ".pdf", "flesch": "64", "author": "Dutch, Jennifer", "title": "Grandma\u2019s Gone Global: Recipe Transmission from the Kitchenette to the Internet: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP HONORABLE MENTION 2011", "date": "2012", "keywords": "anonymous; community; cookbooks; cooking; family; grandma; grandmother; mother; n.d; recipes; recipezaar.com; share; sharing; stories; women", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-33990", "words": "6184", "extension": ".pdf", "flesch": "64", "author": "Forstie, Clare", "title": "From Rosy to Regrettable: Mixed Nostalgia and the Meanings of Jell-O Salad: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP HONORABLE MENTION 2011", "date": "2012", "keywords": "american; consumers; critics; cultural; family; food; jell; kraft; lileks; narrative; o salad; salad; women", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-33991", "words": "557", "extension": ".pdf", "flesch": "57", "author": "Lange, Michael; Tye, Diane", "title": "A Letter from the Editors:", "date": "2012", "keywords": "digest; folklore", "summary": "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!", "mime": "application/pdf"}, {"id": "digest-33992", "words": "7814", "extension": ".pdf", "flesch": "62", "author": "Lange, Michael", "title": "Sweet Bedfellows: Continuity, Change, and Terroir in Maple Syrup", "date": "2012", "keywords": "maple; maple syrup; new; pastoral; people; place; product; sap; state; sugarmakers; sugarmaking; syrup; terroir; trees; vermont; vermont maple", "summary": "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).", "mime": "application/pdf"}, {"id": "digest-33993", "words": "5204", "extension": ".htm", "flesch": "66", "author": null, "title": "digest-33993", "date": null, "keywords": "bob; campaign; chicken; film; food; fried; joke; motif; people; roberts; white", "summary": "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\u2019s 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\u2019 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.", "mime": "application/pdf"}, {"id": "digest-33994", "words": "7404", "extension": ".pdf", "flesch": "54", "author": "de St. Maurice, Greg", "title": "'The Real of the Real': Kyoto's Heirloom Vegetables and Articulations of Authenticity: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 1st PLACE WINNER 2011", "date": "2012", "keywords": "authenticity; consumers; culture; discourse; farmers; food; handler; kyoto; ky\u014d; linnekin; place; produce; real; tradition; varieties; vegetable; yasai", "summary": "This production of authenticity has transformed Kyoto vegetables into value-added craft foods by stimulating in consumers an appetite for the \u201cauthentic\u201d taste of a place that has become a nostalgia-laden national touchstone. Ky\u014d yasai is an undefined term that simply means \u201cKyoto vegetables\u201d and encompasses everything from the shishigatani squash to the newfangled ky\u014d temari tomato.", "mime": "application/pdf"}, {"id": "digest-33996", "words": "4591", "extension": ".pdf", "flesch": "61", "author": "Roth, LuAnne", "title": "Poison is Poison: Folklorist/Parent Seeks Curricular Antidotes to the Myth of the First Thanksgiving", "date": "2012", "keywords": "american; children; costumes; history; holiday; indians; myth; parents; pilgrims; school; students; thanksgiving", "summary": "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).", "mime": "application/pdf"}, {"id": "digest-33997", "words": "926", "extension": ".pdf", "flesch": "49", "author": "Hartmann, Nicholas", "title": "Review of: The Taste of Place: : A Cultural Journey into Terroir.", "date": "2012", "keywords": "food; terroir", "summary": "This chapter is heavily based on examples, focusing on the Fresh Network\u2019s 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.", "mime": "application/pdf"}, {"id": "digest-33998", "words": "9", "extension": ".pdf", "flesch": "75", "author": "Miller, Allisyn", "title": "Notes From the Farmer\u2019s Market", "date": "2012", "keywords": "miller", "summary": "Notes From the Farmer\u2019s Market By: Allisyn Miller", "mime": "application/pdf"}, {"id": "digest-33999", "words": "2660", "extension": ".pdf", "flesch": "69", "author": "Auanda Martinez-Rivera, Mintzi", "title": "Food For Decoration: An Ethnographic Note on Semana Santa in the P\u2019urh\u00e9pecha Community of Santo Santiago de Angahuan, Michoac\u00e1n, M\u00e9xico", "date": "2012", "keywords": "angahuan; church; community; decorations; iurhixu; p\u2019urh\u00e9pecha", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-34006", "words": "1033", "extension": ".pdf", "flesch": "84", "author": "Wicks, Alanna", "title": "Newfoundland Tea Bun Recipe", "date": "2012", "keywords": "buns; tea", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-34007", "words": "12", "extension": ".pdf", "flesch": "82", "author": "Latta, Callum", "title": "1940s egg cups", "date": "2012", "keywords": "latta", "summary": "Photo by Callum Latta, 2012. By: Callum Latta Eggscellent.", "mime": "application/pdf"}, {"id": "digest-34008", "words": "1121", "extension": ".pdf", "flesch": "85", "author": "Royer, Jeanne; Parent, Helen; Tremblay, Armande", "title": "Maple syrup recipes", "date": "2022", "keywords": "flour; maple; syrup", "summary": "Add flour, salt, vanilla, cider vinegar, and maple syrup. In the afternoon the big pan of maple syrup was heating on the wood stove.", "mime": "application/pdf"}, {"id": "digest-34009", "words": "3", "extension": ".pdf", "flesch": "34", "author": "Smith, Paul", "title": "Historical Food Ads", "date": "2012", "keywords": "ads", "summary": "Historical Food Ads", "mime": "application/pdf"}, {"id": "digest-34024", "words": "355", "extension": ".pdf", "flesch": "52", "author": "Lange, Michael; Tye, Diane", "title": "A letter from the Editors:", "date": "2013", "keywords": "food; issue", "summary": "In bringing together a range of diverse food communities including Gullah, Chinese American, Southeastern Louisianan and Italian Canadian, and in considering the complex intersections of traditional and popular culture, the authors document and celebrate the complexities of food traditions that mingle and morph to create new forms with new meanings. A letter from the Editors: Dear Readers, We are excited to bring you issue two of the new series of Digest.", "mime": "application/pdf"}, {"id": "digest-34040", "words": "7194", "extension": ".pdf", "flesch": "70", "author": "Yan, Nancy", "title": "Wor Sue Gai and Claiming Local Identity: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP SECOND PLACE", "date": "2013", "keywords": "authenticity; chicken; chinese; chop; columbus; dish; food; gai; sue; suey; wor", "summary": "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 \u201cgravy\u201d 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.", "mime": "application/pdf"}, {"id": "digest-34041", "words": "1867", "extension": ".pdf", "flesch": "52", "author": "Egan-Kiigemagi, Cynthia", "title": "Review of: A Tortilla is Like Life:: Food and Culture in the San Luis Valley of Colorado.", "date": "2013", "keywords": "antonito; counihan; family; food; women", "summary": "The women\u2019s 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.", "mime": "application/pdf"}, {"id": "digest-34042", "words": "285", "extension": ".pdf", "flesch": "83", "author": "Lovelace, Martin", "title": "From a Manor Kitchen", "date": "2013", "keywords": "emily", "summary": "Recipe for Emily\u2019s \u201cAunt Martha\u2019s Marmalade\u201d 9. Emily Parsons with her young great-nephew 2.", "mime": "application/pdf"}, {"id": "digest-34043", "words": "8161", "extension": ".pdf", "flesch": "53", "author": "Hisano, Ai", "title": "Negotiating Taste: Food Market Research in the Hagley Library", "date": "2013", "keywords": "alcohol; box; consumer; consumption; dichter; drinking; food; habits; imr; market; marketing; new; research; seagram; states; studies; study; women", "summary": "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 \u201cproper\u201d femininity and gender roles have been an important subject in food studies.", "mime": "application/pdf"}, {"id": "digest-34044", "words": "4126", "extension": ".pdf", "flesch": "70", "author": "Pietropaolo, Cristina", "title": "\u201cHis Fig Tree Came in the Mail\u201d:: Growing an Italian Garden in Toronto", "date": "2013", "keywords": "backyard; canada; contadini; garden; italy; land; seeds; toronto", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-34049", "words": "412", "extension": ".pdf", "flesch": "52", "author": "Lange, Michael; Tye, Diane", "title": "A letter from the Editors:", "date": "2014", "keywords": "food; time", "summary": "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\u2019s 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\u2019s family holiday celebrations.", "mime": "application/pdf"}, {"id": "digest-34050", "words": "3824", "extension": ".pdf", "flesch": "70", "author": "Tye, Diane", "title": "Storm Days: Playing with Food and Time", "date": "2014", "keywords": "breakfast; day; days; food; home; meal; people; snow; storm; time", "summary": "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)", "mime": "application/pdf"}, {"id": "digest-34051", "words": "18", "extension": ".pdf", "flesch": "28", "author": "Smith, Paul", "title": "Vintage Food Ads: Historical food advertisements from the collection of Dr. Paul Smith, Department of Folklore, Memorial University.", "date": "2014", "keywords": "food", "summary": "Vintage Food Ads Historical food advertisements from the collection of Dr. Paul Smith, Department of Folklore, Memorial University.", "mime": "application/pdf"}, {"id": "digest-34052", "words": "5", "extension": ".pdf", "flesch": "49", "author": "Latta, Callum", "title": "Coke Bottles", "date": "2014", "keywords": "callum", "summary": "Coke Bottles Photographer: Callum Latta", "mime": "application/pdf"}, {"id": "digest-34059", "words": "10099", "extension": ".pdf", "flesch": "64", "author": "Levin, Cherry", "title": "He Can Have his Cake and We Will Eat It Too: The Role of the Groom\u2019s Cake in Southeastern Louisiana Wedding Receptions", "date": "2013", "keywords": "armadillo; bride; cake; couple; family; food; groom; head; illustration; kiger; louisiana; marriage; new; receptions; ritual; shelby; smith; southern; wedding; wedding cake", "summary": "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\u2019 expectations.", "mime": "application/pdf"}, {"id": "digest-34060", "words": "9123", "extension": ".pdf", "flesch": "58", "author": "Ralph, Anna", "title": "Who Can Speak for the Homeless? Developing a Sustainable Model for Feeding the Homeless of Philadelphia", "date": "2013", "keywords": "board; city; department; distribution; feeding; food; groups; health; homeless; mayor; people; philadelphia; public; regulations; serving", "summary": "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\u2019s regulation, there were provisions for outdoor food distribution to continue, but with increased accountability.", "mime": "application/pdf"}, {"id": "digest-34061", "words": "9415", "extension": ".pdf", "flesch": "65", "author": "White, Katie", "title": "Travelling with Yellow Mary: Gullah Culture, Migration, and the Sensory in Julie Dash\u2019s Daughters of the Dust: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP FIRST PLACE", "date": "2013", "keywords": "carolina; culture; dash; family; food; gullah; gumbo; home; island; mary; organic; people; rice; sea; taste; thomas; women; yellow", "summary": "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\u2019s with such pride and with such love that they put in the food that when you take a spoonful you can feel it\u2026 Gullah food was not cooked in stainless steel Kenmore ovens from Sears or chopped on Corian countertops.", "mime": "application/pdf"}, {"id": "digest-34062", "words": "6", "extension": ".pdf", "flesch": "31", "author": "Davis, Ryan", "title": "Spicy Chicken Feet", "date": "2013", "keywords": "davis", "summary": "Spicy Chicken Feet Photographer: Ryan Davis", "mime": "application/pdf"}, {"id": "digest-34063", "words": "33", "extension": ".pdf", "flesch": "80", "author": "Smith, Paul", "title": "Old Food Ads", "date": "2013", "keywords": "amherst", "summary": "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", "mime": "application/pdf"}, {"id": "digest-34077", "words": "19102", "extension": ".pdf", "flesch": "84", "author": "Magoulick, Mary", "title": "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.", "date": "2014", "keywords": "beans; cold; corn; course; day; family; fern; food; indiana; mary; mays; meal; meat; milk; time; vegetables; winter; women", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-34078", "words": "8176", "extension": ".pdf", "flesch": "61", "author": "Derkas, Erika", "title": "New Mexican Chiles: Sentinels of Hispano Identity and Cultural Heritage", "date": "2014", "keywords": "american; chile; culture; food; green; green chile; hispano; identity; land; mexican; mexico; new; new mexico; northern; nostrand; place; press; red; spanish; state; university", "summary": "Hispano New Mexico is separated gastronomically from Anglo-Americans, where green chile is occasionally peppered in gentrified dishes, representing an exotic adventure into the \u201cland of enchantment.\u201d 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.", "mime": "application/pdf"}, {"id": "digest-34079", "words": "9703", "extension": ".pdf", "flesch": "49", "author": "Matejowsky, Ty", "title": "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", "date": "2014", "keywords": "chain; chipotle; community; company; food; garden; gardening; interests; learning; market; new; orlando; outreach; practices; project; public; restaurant; riley; space; winter; work", "summary": "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\u2019s forward-leaning cachet is articulated in various ways beyond those directly related to restaurant food sourcing and production.", "mime": "application/pdf"}, {"id": "digest-34094", "words": "6853", "extension": ".pdf", "flesch": "71", "author": "King, Heather", "title": "Finding Folklore in the Cereal Aisle", "date": "2014", "keywords": "advertising; box; boxes; bran; bruce; cereal; children; corn; crawford; culture; eating; flakes; folklore; food; health; kellogg; sugar", "summary": "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\u2019s, Newfoundland.", "mime": "application/pdf"}, {"id": "digest-34103", "words": "1250", "extension": ".pdf", "flesch": "44", "author": "Contois, Emily", "title": "Review of: Eating Right in America:: The Cultural Politics of Food and Health", "date": "2014", "keywords": "american; biltekoff; food; health", "summary": "In this history of American dietary reform, Biltekoff argues that dietary choices are a near constant source of anxiety due to the \u201congoing expansions in the social significance of dietary health and the moral valence of being a \u2018good eater\u2019\u201d (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.", "mime": "application/pdf"}, {"id": "digest-34107", "words": "15", "extension": ".pdf", "flesch": "69", "author": "Snooks, Gina", "title": "Not Your Typical \"Junk\" Food:: Folk Art Rubbish Barrel in Westport, NL.", "date": "2014", "keywords": "gina", "summary": "Not Your Typical Junk Food: Folk Art Rubbish Barrel in Westport, NL. Photographer: Gina Snooks", "mime": "application/pdf"}, {"id": "digest-34116", "words": "1059", "extension": ".pdf", "flesch": "71", "author": "Power, Ellen", "title": "Scotch Cookies:: Memories of a Family Recipe", "date": "2015", "keywords": "cookies; scotch", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-34117", "words": "1002", "extension": ".pdf", "flesch": "54", "author": "Pack, Mary Margaret", "title": "Review of: Truly Texas Mexican:: A Native Culinary Heritage in Recipes", "date": "2015", "keywords": "cuisine; ingredients; mexican; texas", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-34118", "words": "1131", "extension": ".pdf", "flesch": "45", "author": "Finn, Rachel", "title": "Review of: Congotay! Congotay! A Global History of Caribbean Food", "date": "2015", "keywords": "caribbean; food; history", "summary": "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\u2019s book Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists (2006).", "mime": "application/pdf"}, {"id": "digest-34119", "words": "4653", "extension": ".pdf", "flesch": "65", "author": "Morales, Eric", "title": "Fire, Food, and Earth: The Tahitian \u2018Ahim\u0101\u2019a: SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP FIRST PLACE", "date": "2015", "keywords": "banana; fafa; fire; food; french; ingredients; islands; leaves; new; tahiti; tahitian; tere", "summary": "My approach to fieldwork pulls from Folklore, and my write-up of food processes is influenced by readings on Food Studies. Without the\u2018ahim\u0101\u2019a, it is no longer m\u0101\u2019a tahiti \u2013it is no longer fire food.", "mime": "application/pdf"}, {"id": "digest-34128", "words": "7447", "extension": ".pdf", "flesch": "66", "author": "Etaati, Saeedeh", "title": "Bread:: Performance of Identity, Gender and Belief", "date": "2015", "keywords": "aparna; bread; context; culture; folklore; food; identity; iranian; making; new; paratha; taste; women; zaman", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-34131", "words": "6759", "extension": ".pdf", "flesch": "70", "author": "Scott, Erin", "title": "Texas Travels:: A Comparison of Food in Gas Stations and Repurposed Gas Stations from Mississippi and Texas", "date": "2015", "keywords": "business; cafe; chef; convenience; customers; food; gas; gas station; millennials; nwaeze; people; place; rudy; station; store; texas", "summary": "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).", "mime": "application/pdf"}, {"id": "digest-34629", "words": "5778", "extension": ".pdf", "flesch": "70", "author": "Collins, Meaghan", "title": "Pickled Eggs and Natural Dyes: Food as Active Memory", "date": "2022", "keywords": "cooking; eggs; food; ga\u00efa; kitchen; mother; new; orain; process", "summary": "While Ga\u00efa\u2019s 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?", "mime": "application/pdf"}, {"id": "digest-34633", "words": "993", "extension": ".pdf", "flesch": "44", "author": "Eleuterio, Susan", "title": "Review of: Tasting Qualities: The Past and Future of Tea (Besky)", "date": "2022", "keywords": "india; quality; tea", "summary": "(Photo 2) As a folklorist, I was most interested in what Besky describes as the \u201cembodied\u201d (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\u2019s domination during the height of colonial power and ending with the contemporary digital revolution, which is still ongoing.", "mime": "application/pdf"}, {"id": "digest-35794", "words": "2513", "extension": ".pdf", "flesch": "56", "author": "Long, Lucy M.", "title": "Introduction: Special Issue: Folkloristic Perspectives on Foodways and Comfort During the Covid-19 Pandemic", "date": "2022", "keywords": "comfort; culture; food; foodways; long; lucy; pandemic", "summary": "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).", "mime": "application/pdf"}, {"id": "digest-35799", "words": "2156", "extension": ".pdf", "flesch": "60", "author": "Smith, Robert James", "title": "From Discomfort to Discourse: Comfort Food in Pandemic Australia", "date": "2022", "keywords": "2020; australia; comfort; concept; dictionary; food", "summary": "Subsequently comfort food became largely devoid of its previous moral judgement, replaced by a sense of shared experience which seemed to endorse one\u2019s 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.", "mime": "application/pdf"}, {"id": "digest-35800", "words": "4996", "extension": ".pdf", "flesch": "61", "author": "Saltzman, Rachelle H.", "title": "L\u2019Dor V\u2019Dor: Creating Comfort and Sharing Traditions in a Disembodied Time ", "date": "2022", "keywords": "author; culture; digest; family; figure; foods; foodways; journal; photo; seder; tzimmes", "summary": "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\u2019dor v\u2019dor (trans. from the Hebrew, \u201cfrom generation to generation\u201d).1 A conversation with folklorist Lucy Long a few years ago prompted me to think about \u201cframeworks 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\u201d (Long 2020). Folklorist Chrissy Widmeyer (2021) writes about a related concept,5 which she calls \u201cperformative intimacy, \u2026 the means through which relationships are performed into being\u201d 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\u2014in both cases, sharing and thus performing, reaffirming, and recreating community.", "mime": "application/pdf"}, {"id": "digest-35801", "words": "3219", "extension": ".pdf", "flesch": "68", "author": "Long, Lucy M. ; Santino, Hannah", "title": "The Liminalities of Scones: Comfort Food, the Pandemic, and Other Excuses for Indulgence", "date": "2022", "keywords": "comfort; food; ireland; long; lucy; scones; tea", "summary": "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 \u00a9American 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", "mime": "application/pdf"}, {"id": "digest-35802", "words": "2729", "extension": ".pdf", "flesch": "63", "author": "Reed, Jerry", "title": "Discomforting Foodways: Reflections on The Challenges Faced by Individuals During the COVID-19 Pandemic", "date": "2022", "keywords": "cfac; comfort; culture; discomfort; food; foodways", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-35803", "words": "1982", "extension": ".pdf", "flesch": "68", "author": "Finn, Margot", "title": "Baked In: What memories are we making with bibingka?", "date": "2022", "keywords": "author; bibingka; digest; foodways; journal", "summary": "I don\u2019t remember if my mother ever made chicken noodle soup from scratch, although cans of Campbell\u2019s version were a staple of our cupboard as well as Cup o\u2019Noodles 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\u2019ve tried to make for us, after absconding from my marriage to their father, be a comfort when they are older?", "mime": "application/pdf"}, {"id": "digest-35804", "words": "3012", "extension": ".pdf", "flesch": "65", "author": "Gothie, Sarah", "title": "Pandemic Pantry in the Big Woods: A Quest for Certainty During COVID-19", "date": "2022", "keywords": "comfort; culture; digest; family; food; ingalls; journal; pandemic; pantry; wilder", "summary": "2 Lucy Long (2022) traces the evolution of the term \u2018comfort food \u2019from a mid-20th century justification for consuming \u2018unhealthy \u2019or \u2018fattening \u2019foods to its pandemic-era meaning:\u2018 foods that comfort \u2019(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\u2014with mixed results.2 Over the years, I had amused myself with thought experiments that imposed constraints on my cooking.", "mime": "application/pdf"}, {"id": "digest-35805", "words": "1001", "extension": ".pdf", "flesch": "47", "author": "Jackson, Taylor", "title": "Review of Springer Mountain: Meditations on Killing and Eating (Williams)", "date": "2022", "keywords": "chapter; meat; williams", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-35806", "words": "1285", "extension": ".pdf", "flesch": "46", "author": "Johnson, Khari", "title": "Review of: The Spirit of Soul Food: Race, Faith, and Food Justice (Carter)", "date": "2022", "keywords": "carter; food; soul", "summary": "Food justice alone addresses a food system\u2019s 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\u2019s how we learn about who we are and where we have been.", "mime": "application/pdf"}, {"id": "digest-35810", "words": "1273", "extension": ".pdf", "flesch": "43", "author": "Sarwar, Nadia", "title": "Review of: Cheffes de Cuisine: Women and Work in Professional French Kitchen (Black)", "date": "2022", "keywords": "black; culinary; women", "summary": "To document women\u2019s role in French culinary practices, Black records the stories of \u201cexclusion and empowerment\u201d (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.", "mime": "application/pdf"}, {"id": "digest-35812", "words": "1397", "extension": ".pdf", "flesch": "37", "author": "Vaughan, Theresa", "title": "Editors and Editorial Board", "date": "2022", "keywords": "american; culture; folklore; food; foodways; university", "summary": "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:", "mime": "application/pdf"}, {"id": "digest-35816", "words": "1074", "extension": ".pdf", "flesch": "50", "author": "Kaczynski, Stephanie", "title": "Review of: The Potlikker Papers: A Food History of the Modern South (Edge)", "date": "2022", "keywords": "chapter; edge; food; south", "summary": "Chapter Sixteen, \u201cNuevo Sud,\u201d recognizes Southern food as \u201c\u2018the original fusion cuisine\u2019\u201d (294) and celebrates indigenous, Black, and migrant culinary \u201ccreolizations,\u201d both historic and current (300). In part three, \u201cGentrification (1980s & 1990s),\u201d Edge engages the impact of increasing wealth and urbanization on Southern food culture.", "mime": "application/pdf"}, {"id": "digest-38227", "words": "2837", "extension": ".pdf", "flesch": "51", "author": "Lange, Michael A.", "title": "Special Issue: In Search of Edible Pedagogies", "date": "2023", "keywords": "food; knowledge; making; meaning; teaching", "summary": "Isaura Garcia and Sheila Bock submit their co-written article, \u201cFood and the Expressive Culture of Death: Two Perspectives,\u201d 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\u2212\u201cfood is X definitionally,\u201d or even \u201ceating is X definitionally.\u201d", "mime": "application/pdf"}, {"id": "digest-38229", "words": "7693", "extension": ".pdf", "flesch": "59", "author": "Horne, Miriam; Campos, Zo\u00eb", "title": "The Rhetoric of Recipes: Food Pedagogy in the Pandemic", "date": "2023", "keywords": "class; college; culture; digest; food; foodways; journal; learning; miriam; pandemic; pie; power; recipes; rhetoric; students; zo\u00eb", "summary": "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\u2014specific mandates of the course learning outcomes.", "mime": "application/pdf"}, {"id": "digest-38230", "words": "6659", "extension": ".pdf", "flesch": "57", "author": "Garcia, Isaura Valeria; Bock, Sheila", "title": "Food and the Expressive Culture of Death: Two Perspectives ", "date": "2023", "keywords": "culture; dead; death; food; foodways; garcia; isaura; journal; life; november; people", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-38233", "words": "3124", "extension": ".pdf", "flesch": "65", "author": "Mardin, Cora; Lange, Michael A.", "title": "Food as Experiential and Reflective Learning ", "date": "2023", "keywords": "chili; cook; cora; culture; food; people", "summary": "In addition to studying the event itself, the deeper question I had in mind for my project was related to chili\u2019s 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.", "mime": "application/pdf"}, {"id": "digest-38237", "words": "5007", "extension": ".pdf", "flesch": "53", "author": "Long, Lucy M.", "title": "Food as Lens for Exploring Key Concepts in Cultural Differences: A Curriculum Project: Introduction to the Project", "date": "2023", "keywords": "american; cultural; culture; digest; education; folklore; food; foodways; identity; journal; students", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-38238", "words": "1988", "extension": ".pdf", "flesch": "59", "author": "Reed, Jerry L.", "title": "Food as Lens for Exploring Key Concepts in Cultural Differences: A Curriculum Project\u2014Curriculum Activities (Applying Education Theories)", "date": "2023", "keywords": "culture; curriculum; education; food; journal; students", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-38239", "words": "11753", "extension": ".pdf", "flesch": "62", "author": "Long, Lucy M.; Eleuterio, Susan; Reed, Jerry L.", "title": "Exploring Cultural Differences Through the Lens of Food: K-12 Curriculum Guide ", "date": "2023", "keywords": "activity; center; construction; culture; differences; food; food culture; foodways; identity; individuals; meaning; people; students; system; unit", "summary": "Food culture can have all the meanings the word \u201cculture\u201d 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 \u201cculture\u201d carries.", "mime": "application/pdf"}, {"id": "digest-38240", "words": "858", "extension": ".pdf", "flesch": "41", "author": "Vaughan, Theresa A.", "title": "Contributors", "date": "2023", "keywords": "college; culture; food; studies", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-38243", "words": "1326", "extension": ".pdf", "flesch": "38", "author": "Vaughan, Theresa A.", "title": "Editors and Editorial Board", "date": "2023", "keywords": "culture; folklore; food; foodways; studies; university", "summary": "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 \u201cMichigan Eats,\u201d an interpretive exhibition that the Museum now tours.", "mime": "application/pdf"}, {"id": "digest-41736", "words": "1526", "extension": ".pdf", "flesch": "43", "author": "Baruh, Ruzhica Samokovlija", "title": "Review of: The Truth about Baked Beans: An Edible History of New England (Muckenhoupt)", "date": "2025", "keywords": "corn; england; food; muckenhoupt; new", "summary": "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 \u201cNew England Kitchen\u201d 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 \u201cA small subset of New Baruh, Review of Muckenhoupt Digest: A Journal of Foodways and Culture 11 (2025): 67-69 68 England foods \u2013 baked beans, pies, brown bread, boiled dinner \u2013 were charged with Yankee virtue.\u201d", "mime": "application/pdf"}, {"id": "digest-41737", "words": "10341", "extension": ".pdf", "flesch": "58", "author": "Brown, Samantha Ruth", "title": "Burning Love: Pork Politics, Nationalism, and Othering in Contemporary Denmark", "date": "2025", "keywords": "brown; culture; danish; denmark; europe; foodways; halal; identity; immigration; institutions; integration; journal; love; meatball; muslim; nationalism; party; people; pork; products; war", "summary": "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.", "mime": "application/pdf"}, {"id": "digest-41739", "words": "8846", "extension": ".pdf", "flesch": "52", "author": "Rodrigues, Isabel P. B. F\u00eao", "title": "Globalizing Quinoa: Constructing Food Desires & Indigenous Food Tropes", "date": "2025", "keywords": "agriculture; andean; andes; consumers; consumption; crops; culture; desire; digest; farmers; food; foodways; grain; journal; production; quinoa; rodrigues; social; world", "summary": "Such endeavors have also resonated with nation-states\u2019 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.", "mime": "application/pdf"}, {"id": "digest-41741", "words": "5953", "extension": ".pdf", "flesch": "58", "author": "Valadez-Marquez, Salma", "title": "Quichihuah Ca Ininyollo (We Do it Wholeheartedly): Documenting and Teaching Community through Tamales in Huastec Story and Practice", "date": "2025", "keywords": "animahtzin; chichiquilli; community; cruz; culture; digest; family; foodways; journal; marquez; miccailhuitl; story; tamales; valadez", "summary": "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).", "mime": "application/pdf"}, {"id": "digest-41742", "words": "412", "extension": ".pdf", "flesch": "28", "author": "Vaughan, Theresa", "title": "Contributors", "date": "2025", "keywords": "food; university", "summary": "Her forthcoming book is an edited volume with Stephanie Y. Evans: Transnational Culinaria: Women of Color and Feminist Food Studies (SUNY press). Her dissertation project, Mexican Food and Lore Beyond the Fictions we've been Fed, analyzes the how food is used to tell stories about migration, displacement and identity.", "mime": "application/pdf"}, {"id": "digest-41743", "words": "1053", "extension": ".pdf", "flesch": "34", "author": "Vaughan, Theresa", "title": "Editors and Editorial Board for Digest Volume 11 (2025)", "date": "2025", "keywords": "culture; folklore; food; foodways; university", "summary": "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 \u201cMichigan Eats,\u201d an interpretive exhibition that the Museum now tours.", "mime": "application/pdf"}, {"id": "digest-41827", "words": "1090", "extension": ".pdf", "flesch": "80", "author": "Griff-Sleven, Hanna", "title": "Baking Solo for the First Time", "date": "2025", "keywords": "birthday; cake; mother", "summary": "The house started smelling like chocolate cake. Grover Cronin\u2019s, Waltham\u2019s 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.", "mime": "application/pdf"}, {"id": "digest-41828", "words": "1562", "extension": ".pdf", "flesch": "70", "author": "Ternikar, Farha", "title": "From Kraft Mac and Cheese to Yasmeen\u2019s Biryani ", "date": "2025", "keywords": "biryani; chicken; food; mother", "summary": "There are two different methods of cooking rice. Maybe my mother\u2019s recipes were never authentic in the way food scholars or \u201cfoodies\u201d 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.", "mime": "application/pdf"}]