Tasting and eating are important methods for my research, and I’ve made sure that eating oysters forms a part of my research on climate change and oyster farming on Cape Cod for BU’s Pardee Center for the Study of the Longer-Range Future. That fieldwork continued this week at a team effort oyster tasting with another…
Category: From the Field
Place and Time in Food Memory: Reliving the AFHVS / ASFS 2018 Panel
I’m still basking in the glow of chairing and presenting on my first panel at an academic conference – the joint annual meeting of the Agriculture, Food, and Human Values Society and the Association for the Study of Food and Society. The panel topic was Place and Time in Food Memory: Migration and Nostalgia, and I…
Tips for Attending Your First Food Studies Conference
Last weekend, I attended the AFHVS / ASFS 2018 Annual Conference, one of the biggest food studies conferences in the United States. I attended as a student member of the Association for the Study of Food and Society. This was my first time attending this conference, and my first time presenting at an academic conference,…
Cleanliness and Animals: Quality Cheese at Blue Ledge Farm
What makes ‘Quality Cheese’? This question, if posed to 100 people, would yield 100 unique responses. Each individual’s conception of quality in cheese is informed their personal history, taste, intersectional identities (gender, skin color, class, etc) and role in the cheese production and consumption process (i.e. cheesemaker, -monger, or eater). In this blog series, I…
Eating is Learning: Oysters
From my first class at Boston University’s program in Gastronomy, one of my core research principles has been that eating is learning. There are many ways to conduct food studies field work, and I respect researchers who retain dietary preferences of any kind in the field. But in my field work, I choose to incorporate eating…
Ariana Gunderson 