1.
Graduate Journal of Food Studies
Some of you will have already got this information so
apologies for cross-posting. The
Graduate Journal of Foods Studies is an international student-run and refereed
journal dedicated to encouraging and promoting interdisciplinary food
scholarship at the graduate level. Published bi-yearly in digital form, the
journal is a space for promising scholars to showcase their exceptional
academic research. The Graduate Journal of Food Studies hopes to foster
dialogue and engender debate among students across the academic community. It
features food-centric articles from diverse disciplines including, but not
limited to: anthropology, history, sociology, cultural studies, gender studies,
economics, art, politics, pedagogy, nutrition, philosophy, and religion.
2.
Lamington invented in New Zealand
‘Fresh analysis of a collection of 19th-century watercolours
by the New Zealand landscape artist JR Smythe, shows that in one portrait,
“Summer Pantry” dated 1888, a partially eaten Lamington cake is clearly visible
on the counter of a cottage overlooking Wellington Harbour.’
3.
Some thoughts on French cuisine
‘Outsiders are often perplexed by the popularity of
fast-food chains in France, but they are convenient: They’re open all the time,
between traditional meal times, when other restaurants are closed. Service is
fast and efficient. Restrooms are sparkling clean and offer free WiFi. (Which,
anyone who lives in Paris knows, is a godsend when your Internet service goes
out at home.) And, as other countries, they allow families who don’t have a lot
of money, to have the experience of going out to eat.’
I do hope people don’t actually have to sit in the toilet to
access WiFI in fast food chains in France.
Outside of that peculiarity, I found the discussion about
what is French food of interest in the light of a comment made in a similar
vein by one of the NYU students I hosted a couple of weeks ago. We had been to
Cabramatta and Ashfield and in the reflection session at the end of the day she
said she hadn’t expected to be eating a Vietnamese pork roll in Australia
because that wasn’t what she had thought of as Australian food, but that later
she thought, well, everyone is eating it, and it’s in Australia, so I guess it
is Australian food. I found that a refreshing perspective on what makes for a
national cuisine; the idea that once a food is popularised within a country
outside of its communal roots it becomes a part of the national cuisine.
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