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…
Tag: From the Field
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…
DonutPoetry Project
In the fall of 2017, I created a collaborative Instagram project on Donuts and Poetry. After taking a picture of a donut, the collaborator would write a poem about their experience eating the donut. With this project, I aimed to get people thinking and writing about their food, and demonstrate how much there it to…
In the grove
Olive trees in Longastra, Greece. May 2017. Captured on 35mm film.
Is Food Nostalgia Inherently Feminine?
Is food nostalgia inherently feminine? Matt posed this question to his dinner companions at a recent Nostalgia Dinner.* This idea bubbled up when we realized that every dish was originally made for the participant who brought it by a female caregiver. Nana’s polenta, and Aunt’s pasta piselli, a grandmother’s manicotti: each dish was a comfort…
Ariana Gunderson 