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,…
Category: From the Field
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…
The Maker and the Milk: Quality Cheese at Twig 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…
In the grove
Olive trees in Longastra, Greece. May 2017. Captured on 35mm film.
Ariana Gunderson 