The global pandemic has confined many middle-class eaters to a much smaller geographic range than they are typically accustomed. Unable to easily cross borders, eaters have looked around their homes, neighborhoods, and cities for affordable meals and sources of novelty and entertainment. People also rummaged around their kitchens looking for comfort, pleasure, and stress relief. The now-cliché image is of a lethargic urbanite burrowing down in their kitchen to ferment sourdough, bake banana bread, whip up a dalgona coffee, or maybe sprout green onions in a jar on their windowsill. At many times in the pandemic lockdown, I certainly resembled this cliché, sprouting sprouts and baking so much banana bread that my kids are now totally indifferent to its charms—even with chocolate chips. The pandemic slowed many people down, particularly privileged people who see global mobility as their birthright, and food was a way of coping with feeling stuck in...
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Editorial| February 01 2022
Travelling Noodles and Migrating Pieces of Raw Fish: How Food Moves—and How It Moves Us
Josée Johnston is professor of sociology at the University of Toronto. Her research uses food as a lens for investigating questions related to consumer culture, sustainability, and inequality. Dr. Johnston is the co-author of Foodies with Shyon Baumann (Routledge, 2014), as well as Food and Femininity with Kate Cairns (Bloomsbury, 2015). Her latest project explores the shifting cultural politics of meat consumption and production in North America.
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Gastronomica (2022) 22 (1): iv–xiii.
Josée Johnston; Travelling Noodles and Migrating Pieces of Raw Fish: How Food Moves—and How It Moves Us. Gastronomica 1 February 2022; 22 (1): iv–xiii. doi: https://doi.org/10.1525/gfc.2022.22.1.iv
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