We write across vast distances of space, time, and seasons. Signe is in Cape Town, South Africa. Approximately 28,000 kilometers (17,500 miles) and six time zones north and west, Dan writes from Charlevoix, Quebec, a nine-hour drive from his home in Toronto, across provincial borders that have only recently been reopened after pandemic lockdowns. Like Cape Town, Toronto spent much of the last year in some form of lockdown. Sheltering in place, Dan and his family longed to be somewhere else. They traveled to Quebec to eat local. Meanwhile, Signe and her family remained in Cape Town waiting for their turn in the vaccination queues, warmed by stews of Karoo lamb simmered with Italian tinned tomatoes and some of the finest Cape red wines—the latter finally available to enjoy again after crippling alcohol bans which still have local industries reeling from an extended absence of international travelers and sales. (South...
Here’s how we cooked while writing this editorial letter for Gastronomica
Daniel E. Bender is professor of history and food studies and Canada Research Chair (Tier I) at the University of Toronto. He is the director of the Culinaria Research Center and a co-chair of Gastronomica’s Editorial Collective. He is the author or editor of multiple books and articles. His current book projects include Food Mobilities: The Making of World Cuisines (co-edited with Simone Cinotto) and The Food Adventurers: How Around-the-World Travel Changed the Way We Eat.
Signe Rousseau teaches critical literacy at the University of Cape Town, where her doctoral research focused on celebrity chefs. She is the author of Food Media: Celebrity Chefs and the Politics of Everyday Interference (Bloomsbury, 2012) and Food and Social Media: You Are What You Tweet (AltaMira Press, 2012), and a number of research and reference works on the intersections between food and media. She is a co-chair of Gastronomica’s Editorial Collective.
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Daniel E. Bender, Signe Rousseau; Here’s how we cooked while writing this editorial letter for Gastronomica. Gastronomica 1 November 2021; 21 (4): iv–vii. doi: https://doi.org/10.1525/gfc.2021.21.4.iv
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