Summer 2014
Volume: 13 | Number: 3
Eating, Then and Now
Sociologist Tracy E. Ore explores how transformations in American social practices of work and life changed and were changed by what and how people ate at the turn of the century, and how these trends continue today. She reviews Buying into Fair Trade and Repast. Read More
Weighing the Evidence
Sociologist Michael Bader reviews two books, Fat Chance and What's Wrong with Fat?, that hope to reshape the debate about obesity in America. Read More
Culinary Capitalism
Sociologist Shamus Khan writes about life of the modern food system, and how it may well be the greatest triumph of capitalism. Read More
Small Food Co-ops in a Whole Foods® World
Sociologist Michael A. Haedicke explores the world of organic foods co-ops and examines how these countercultural stores are defending their democratic ideals and practices in an increasingly competitive marketplace. Read More
Consuming Rice, Branding the Nation
Sociologist Janine Chi examines how rice-based dishes and cuisines in Asia are featured in culinary tourism to promote national distinction and identity. Read More
A Feminist Guide to Cooking
" Sociologist Stacy J. Williams examines cookbooks and articles about cooking written by second-wave feminists. She explains how these activists brought their political ideas to the kitchen and suggested cooking in ways that could work toward greater gender equality. " Read More
Food Insecurity in Rural America
Sociologists Joy Rayanne Piontak and Michael D. Schulman explore spatial inequalities in food insecurity in the United States, specifically the problems of hunger and food access in non-metropolitan and rural localities. Read More
Happy Meals
As a child growing up in the city of Chicago, I never gave much thought to where the food I ate came from. While I … Read More
Labeling to Distract
Vermont, Maine, and Connecticut recently passed legislation requiring companies to label foods that contain genetically modified (GM) ingredients, and roughly half of all state legislatures … Read More
Big Business in the School Cafeteria
Sociologist Ivy Ken questions the activities of two non-profit organizations that broker agreements with food companies to provide healthier products for schools. Read More
