Summer 2014
Volume: 13 | Number: 3
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
Revolutionizing Food And Space
Is it possible to develop diversified, sustainable agriculture in cities? Will Allen believes that it is. In 1995 he founded Growing Power, Inc., based on … Read More
The Joy of Cooking?
Sociologists Sarah Bowen, Sinikka Elliott, and Joslyn Brenton offer a critique of the increasingly prevalent message that reforming the food system necessarily entails a return to the kitchen. They argue that time pressures, tradeoffs to save money, and the burden of pleasing others make it difficult for mothers to enact the idealized vision of home-cooked meals advocated by foodies and public health officials. Read More
Inside the Extreme Sport of Competitive Eating
Sociologist Priscilla Ferguson considers competitive eating as an expression of identifiably American connections between abundance and country. Overeating both honors country and transgresses social norms. Read More
Eating Military Base Stew
Sociologist Grace M. Cho investigates the origins of a Korean dish called budae jjigae ("military base stew") and reveals its layered meanings for Korean American diasporic identity. Read More
Why Poor People Buy Bottled Water
During the past 15 years bottled water consumption in the United States has doubled— to an average of 30 gallons per person annually. And bottled … Read More
Not-So-Sweet Charity
The 2013 Farm Bill proposes to cut $8 billion from the Supplemental Nutrition Assistance Program, commonly referred to as food stamps. While the $5-20 monthly … Read More
