I used to pat myself on the back (a lot) for being a man who did the grocery shopping, cleaned the kitchen, and cooked for his wife every day. I did this for more than a decade. (We’ve been married 13 years.) I thought I was a hip, equality-minded dude. But I was wrong for […]
Michael Pollan at Yale. Image courtesy of Ragesoss on Wikimedia. Hey, Folks. I’ve got to get home to make dinner, so I’m going to try to keep this quick. I’ve been going back over Michael Pollan’s oeuvre lately. I’ve been following him since Botany of Desire. I’ve followed the Michael Pollan imitators and the Michael […]
At the same time it was engaged in an anti-obesity campaign, the USDA was also helping Domino’s Pizza develop a new line of pizzas with 40% more cheese so that it could sell back to consumers the surplus milkfat that resulted in American’s shift toward reduced fat milk. Enough consumers, purchasing as individuals at the grocery store, made “healthy choices” about milk that it shifted the dairy landscape. The USDA responded by putting the milkfat back into splurge foods like pizza. Buy whole milk and diligently make homemade food every night or buy skim milk and get a pizza on a Friday night. Either way, the dairy industry will get your money and cram milkfat down your cheese hole.
“When I was approached to write about my experience as a craft chocolate maker, it was suggested that since I had a B.A. in Religious Studues, ‘spirituality and chocolate’ might be a relevant approach. Yet, though I knew that there were plenty of real world cases where chocolate and religion converged, I was unenthusiastic about the topic.”
As is evidenced by the quotes within quotes, the notion that sex and food are linked is common, from the realm of pop cultural diet trends to the realm of high theory. But as the last line suggests, it’s not just sex-as-in-intercourse or sex-as-pleasure but also sex-as-in-identity that is at stake.
In “The Urban Food Database and the Pedagogy of Attunement” Jody Nicotra points out that food discourse is enjoying a social and political heyday. Nicotra’s piece itself exhibits a bit of this acquisitive strategy, this database logic. It pairs nicely with David Harvey’s “he Body as Accumulation Strategy,” which I arrived at via Laruen Berlant’s “Slow Death (Sovereignty, Obesity, Lateral Agency),” which I arrived at via another chapter in this volume, Jenny Rice’s (Un)Lovable Food. But it is not just the logic of the database that Nicotra is talking about. That is, the database is not merely an apt metaphor. It is the underlying technology that makes possible such a movement as “freeganism.”
In the article “Counterintuitive: How the Marketing of Modernism Hijacked the Kitchen Stove” in From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food,Leslie Land writes about how the aesthetic of the continuous kitchen counter and smooth sleek lines transformed the kitchen into a more “designed” though less functional space. I suppose […]
“During theGerman siege of Leningrad, which lasted for nearly nine hundred days, over one million people died of starvation and related causes; nearly 200,000 died in February alone. The resourceful womean of Leningrad painstakingly retrieved old flour dust from the cracks in the floorboards and licked decades of spattered grease from the kitchen walls, savoring it slowly. (144) “
Recipes are a good example of how mimesis operates in relation to food. Recipes are cultural representations of real food. It is a commonplace to talk about how recipes passed down through generations are a way of maintaining traditions and cultures in families and larger social units. But as quaint as bequeathing recipes is, there are also more calculated deployments of recipes. Corporations have a long history of deploying recipes in the form of corporate cookbooks to sell their products.