“Culinary nationalism has become a visible and mediatized phenomenon: think about the hummus wars between Israel and Lebanon, or the tensions between Ukraine and Russia about borsch,” Parasecoli said. “The lens of gastronativism allows us to connect nationalism with other dynamics such as religion, class, gender, and race, allowing for a more intersectional approach to the issue of the role of food in identity politics.”
Gastronativism also explores how to channel pride in culinary traditions toward resisting transnational corporations, uplifting marginalized and oppressed groups, and assisting people left behind by globalization.
“This award indicated to me that it is possible to write about what we study in academia in ways that are accessible to the general public. Over the years, widespread communication of my research has become a focus in my scholarly work,” Parasecoli shared.
The Department of Nutrition and Food Studies hosted author Frances Moore Lappé, whose pioneering work explores the environmental impact of meat production, as part of the University-wide 2040 Now sustainability initiative.
“Slow Cooked: An Unexpected Life in Food Politics” chronicles Nestle’s late-in-life career as a food studies pioneer and food politics expert and advocate.
Scott Alves Barton (PhD '16) spent a career working as a chef, then turned his attention to food studies.