Friday, May 12, 2006

Eating On the Road

Roadfood means great regional meals along highways, in small towns and in city neighborhoods. It is non-franchised, sleeves-up food made by cooks, bakers, pitmasters, and sandwich-makers who are America’s culinary folk artists. Roadfood is almost always informal and inexpensive; and the best Roadfood restaurants are colorful places enjoyed by locals (and savvy travelers) for their character as well as their menu. was conceived in 2000 as a website devoted to finding the most memorable local eateries along the highways and back roads of America. Unlike many dotcom ventures, is an entirely volunteer effort launched with no expectation of ever making money. Compensation for the producers comes from the hundreds of positive email comments they receive each month, the notoriety generated from the many news articles and stories written about the site and the awards and recognition presented to for its design and content. Anyone planning on taking a road trip in North America will want to bookmark this cool site. RoadFood.Com lists and reviews the best and most memorable local eateries situated alongside the long and winding roads of America and Canada. Hungry travelers can search the website either by "State" or "Restaurant" to find great food along their route. Brave souls who have discovered a roadside gem of their own can post the eatery and publish a review online.


Sunday, May 07, 2006

Feminist Food, Cooking, and Eating History

From Betty Crocker To Feminist Food Studies In recent years, scholars from a variety of disciplines have turned their attention to food to gain a better understanding of history, culture, economics, and society. The emerging field of food studies has yielded a great deal of useful research and a host of publications. Missing, however, has been a focused effort to use gender as an analytic tool. This stimulating collection of original essays addresses that oversight, investigating the important connections between food studies and women’s studies. Applying the insights of feminist scholarship to the study of food, the thirteen essays in this volume are arranged under four headings - the marketplace, histories, representations, and resistances. The editors open the book with a substantial introduction that traces the history of scholarly writing on food and maps the terrain of feminist food studies. In the essays that follow, contributors pay particular attention to the ways in which gender, race, ethnicity, class, colonialism, and capitalism have both shaped and been shaped by the production and consumption of food.

College-level students of culinary and feminist studies won't want to miss the unusual history in From Betty Crocker To Feminist Food Studies: Critical Perspectives On Women And Food: it gathers scholarly essays from a range of disciplines to address issues of economics, society and culture in food history, using gender as its foundation. Thirteen essays are arranged under four headings by history, representations, marketplace and resistances, following the history of scholarly food writing and feminist food studies. From studies on the influence of large corporations in determining what made up a proper meal in this country to surveys on how women have kept families nourished, essays consider race, gender, and social identity as it relates to food.

From Betty Crocker To Feminist Food Studies
Arlene Voski Avakian & Barbara Haber
ISBN 1558495118

University of Massachusetts Press