Publications
Abstract Anthropologists have long noted that identification of organic materials as edible is quite culturally contingent, and this variability applies all the more to fermented foods, which have been modified by the activities of micro-organisms. Fermented foods bear multiple meanings, even within the Euro-American context. One position stems from the
Environment
In Fall 2011, I served as a teaching assistant/grader in this course, which was focused on foundations of social science through the lens of environmental sustainability and challenges to it.
Local Food
This film review discusses the strengths and weaknesses of the food systems documentary Eating Alaska as a pedagogical tool and an ethnographic work.
Food Studies
I presented at the Eighth Biennial Graduate Group Symposium at Bryn Mawr College in Pennsylvania in Nov. 2011. The Symposium was entitled Food for Thought, and was focused on food.
Local Food
In this paper, I consider several examples of local food cookbooks, their implicit and explicit claims, and the degree to which they deliver on these claims.