This introduction to a special issue forwards “the reinvention of food” as an analytical framework within which to make sense, together, of current projects valorizing “traditional” methods of food production as well as efforts to reimagine more sustainable or transparent food provisioning schemes.

Although the history of cheesemaking in the United States tells largely a tale of industrialization, there is a submerged yet continuous history of small-batch, hands-on, artisan cheese manufacture. This tradition, carried on in artisan cheese factories across the country, although concentrated in Wisconsin, is often overlooked by a new generation of artisan cheesemakers. Continuities in fabrication methods shared by preindustrial and post-industrial artisan creameries have been obscured by changes in the organization and significance of artisan production over the last one hundred years. Making cheese by hand has morphed from chore to occupation to vocation; from economic trade to expressive endeavor; from a craft to an art. American artisan cheesemaking tradition was invented and reinvented as a tradition of innovation. Indeed, ideological commitment to innovation as modern, progressive, American——and thus a marketable value——further obscures continuities between past and present, artisan factories, and new farmstead production. The social disconnect between the current artisan movement and American's enduring cheesemaking tradition reproduces class hierarchies even as it reflects growing equity in gendered occupational opportunities.

Slow Food in a Fat Society Using historian Hillel Schwartz's utopian conception of a "fat society" as inspiration, this essay considers the potential contribution of the Slow Food movement to American notions of dietary ethics. In the United States, eating has been morally evaluated largely in terms of self-control, in relation to personal health and body image. In contrast, the dietary ethos of Slow Food is notable for its disregard of bodily aesthetics and secondary attention to nutrition. Slow Food might offer a path for redirecting moral consideration of food and eating away from the narcissistic, singular body, and toward a culinary ethic emphasizing our responsibilities to human and animal others, to cultural heritage, and to the environment.