This an amazing book that we hope will help to usher in new paradigms in thinking about food in an increasingly precarious future. Here’s a review I wrote for the fascinating journal Self & Society.
Archives for posts with tag: Food Politics
It’s an infinite topic, all the interconnections of climate and weather, food, tradition and diet, worries and hopes. And everyone is going to have specific stories, part of the human story of where we are going as People. I find this short film moving in its particularity in Bangalore, and then imagining that the experience this narrator describes can be written anew all over the world. Facing up to it seems the most important thing.
Love this project, love the humour and creativity so many people are bringing to their activism and solidarity. And so important to help each other stay upbeat with a chuckle here, a naughty giggle there…
Our current political moment has incited numerous protests and with them a new cohort of protest posters, including ones that engage food as resistance in ways literal and metaphorical, scathing and humorous. Megan Elias has begun a public history project to archive these political ephemera—Dishing it Out: Food-Themed Protest Posters. Megan is a historian who writes about food in the US. Her new book, Food on the Page: Cookbooks and American Culture (Penn Press) will be out in June 2017. She was kind enough to answer a few questions about Dishing It Out:
Emily: What inspired you to start gathering these images of food-themed protest posters?
Megan: I noticed the shawarma poster at a protest that I went to in NYC and then a friend in Boston posted a picture of a sign about coffee. The connection jumped out at me because I’m always thinking about food’s roles outside the kitchen. I thought that…
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I’ve just come across the fascinating art practice of Amanda Couch who works in animal innards, pastry, divination and performance. At the recent Oxford Symposium on Food and Cooking she enacted “a divination ritual based on ancient Mesopotamian and Greek extispicy methods” enquiring “Will the UK would invoke article 50?” The answer was no!
I am so looking forward to learning more about her work, thus sharing one post here from her blog as a link for all of us to much more.
This year I have been making pastry interpretations of ancient divination models using shortbread biscuit dough, and rough, puff and hot water crust pastry, for the lids of pies with various fillings.
Whilst visiting the Vorderasiatische Museum in Berlin in February, I came across a clay tablet from Babylon from the 12th-11th century BC, with multiple representations of extispicy models. In order to understand these images, I have been incising the forms onto the lids of the small pies. The original tablet contains 14 diagrams, some whole, some fragmentary, which represent the various configurations of the entrails of sacrificial sheep, and what they might mean to diviners.[1]
Examples of these models were also incised into the lids of the Andouilette pies, which were served as part of the ‘Intestines’ course of my recent Reflection on Digestion performance dinner at LIBRARY London. In the chapter, I was connecting the intestines to…
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Nessie Reid is a creative food activist working on issues of waste, access to land, and as the film above shows, on the political ecology of the dairy industry through a project called The Milking Parlour.
Recently she arrived in a public space in the city of Bristol with two cows. We can read about her mission, and the agricultural and environmental issues she raised, here.
If you are interested in the culture, politics, ecology and economy of food in Palestine, may I recommend FoodJusticePalestine, a quite remarkable website curating diverse articles and voices from around the web on many aspects of eating and growing there.
Had I been following this site earlier, I might have been aware, for example, of the neoliberal trade context that makes Nutella a normal part of life in occupied territories, despite an initial dismay, elucidated for me by Aisha Mansour in this article. I’ve also come to question my own assumed unequivocal support of fairtrade products from Palestine, a movement that is well intentioned (and so much about solidarity) but needs to be examined in terms of issues of food sovereignty at the broadest levels.
“International fair-trade companies have also decreased Palestinian self-sufficiency. These companies offer local farmers a slightly higher price for their products than the price in the local market, but the real price of this practice is that high-quality local (baladi) produce is removed from the local market and sold to the global market at much higher prices. This has increased inequalities in Palestinian society, creating a minority of wealthy businesspeople, and leaving an entire population with low quality, imported food.”
There’s much more on this Tumblr site – articles about foodways, Permaculture, trade deals, land rights and more. In fact it brings together so many aspects of how and why food is interesting to me. So I wanted to share it on my blog. Have a look and fall into a rabbit hole of fascination… You don’t need to join Tumblr to view, but joining means you can follow people and ‘scapbook’ your own posts.
I felt so fortunate to have the opportunity to eat with my daughter at Mazi Mas in London– to taste delicious Ethiopian home-cooking and to support a project that is all about extending lovingness and help to newcomers in our communities. You can taste the love in that food. If there’s a way possible, let thyself experience a Mazi Mas meal. Read the rest of this entry »
I am re-blogging this “Kraut-funder” to support and share information about an exciting partnership between fermenters and food rescuers.
Octopus Alchemy are crowdfunding ‘kraut-funding’.
Fermented ‘Night-Shade Free’ Salsa.
We launched on November 15th and are running the campaign right through until December 13th. The drive is to support an exciting new collaborative project between Octopus Alchemy, Silo and The Real Junk Food Project, Brighton – as well as to boost our workshop experiences with some new kitchen bling and to fund the development of a new online portal for awareness raising and resources. We want to raise around 4K.
The project is to ‘Transform the City’s Food Waste into Superfood’ for sale. We’re basically going to hoover up surplus veg in the city and engage the community through our current workshops on food / health politics and fermentation in turning it into a lovely fermented product for sale. The proceeds of which will help nourish our mutual projects to continue making an impact on the local food and health…
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