with Mateusz Halawa Our edited book Global Brooklyn: Designing Food Experiences in World Cities (Bloomsbury Academic) is on presale! To celebrate this (for us) exciting milestone, we are sharing a short excerpt from our introduction, where we explain why we chose to...
It is impossible to ignore the topic of race and structural racism when talking about food systems and food culture. And we should not shy from those conversations, least of all in our classrooms. The worst thing that could happen is for schools and institutions of...
Food is inevitably political, and the food of immigrants is even more so, as it gets drawn into debates about who belongs and who doesn’t. We have got used to a lot in these past few years, but I must say that last week, when Ivanka Trump tweeted a picture of herself...
Facing the shortcomings in the food system in the past few months, many of us have shared the troubling feeling that something we felt was solid and secure is really not so. Martin Heidegger’s reflection on “average everydayness” and how we navigate it may help us be...
COVID-19 has severely tested the global food system, revealing its weaknesses. The pandemic has caused surpluses in some countries, due to lack of exports, and the specter of scarcity in others. Concerns about food amplify fears of contagion, connecting personal...
Covid-19 has shown how fears of Otherness impinge on our experience of food. The metaphors of infection and contagion become particularly powerful and effective when they are connected to food, which we know penetrates the depths of our body and which can therefore be...
