{"title":"From the Editor: The Many Potential Futures of Food Studies","authors":"","doi":"10.21428/92775833.bc4901f0","DOIUrl":"https://doi.org/10.21428/92775833.bc4901f0","url":null,"abstract":"","PeriodicalId":170273,"journal":{"name":"Graduate Journal of Food Studies","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124031028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"#EatingfortheInsta: A Semiotic Analysis of Digital Representations of Food on Instagram","authors":"","doi":"10.21428/92775833.6889719f","DOIUrl":"https://doi.org/10.21428/92775833.6889719f","url":null,"abstract":"","PeriodicalId":170273,"journal":{"name":"Graduate Journal of Food Studies","volume":"2672 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123396489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Eating the North: An Analysis of the Cookbook “NOMA: Time & Place in Nordic Cuisine”","authors":"Sasha Gora","doi":"10.21428/92775833.6c60dbc4","DOIUrl":"https://doi.org/10.21428/92775833.6c60dbc4","url":null,"abstract":"| A portmanteau of the Danish words nordisk (Nordic) and mad (food), Noma opened in Copenhagen, Denmark in 2003. Seven years later, it was crowned first in Restaurant Magazine’s Best Restaurant in the World competition. That same year, 2010, the restaurant published its first English cookbook NOMA: Time and Place in Nordic Cuisine, authored by chef René Redzepi. In this article I analyze this cookbook, focusing on how the visuals, texts, and recipes signify time and place for diverse publics. I begin with a literature review—discussing cookbooks as tools of communication and marketing—and consider the role the visual plays in this process. How does the cookbook represent Nordic food and the region from which it comes? How does the composition of the book as a whole shape not only what is considered Nordic food, but also the Nordic region? I then closely read NOMA: Time and Place in Nordic Cuisine, demonstrating how the cookbook does not represent a time and place, but instead constructs one. keywords | Cookbooks, New Nordic, visual culture, haute cuisine The day after Noma was crowned first in Restaurant magazine’s Best Restaurant in the World competition in 2010, the restaurant had 100,000 online requests for reservations. That same year, the restaurant published its first English language cookbook: NOMA: Time and Place in Nordic Cuisine. Authored by chef René Redzepi, the contemporary Danish-Icelandic artist Olafur Eliasson penned the book’s introduction, titled “Milk Skin with Grass.” This introduction sets the tone for the book: poetic and understated. Photographed by Ditte Isager, the images throughout the cookbook depict messy arrangements of delicate food, black and white portraits of the restaurant’s suppliers, blurry shots of the restaurant’s interior, and romantic renderings of the Nordic landscape. If food acts as an expression of cultural identity, how is identity visually expressed? How do text and design support the visual? What does the visual language of this book communicate about, as the title suggests, the restaurant’s time and place in Nordic cuisine? In a conversation with Charles Harrison in a 1969 issue of Studio International Magazine, Seth Siegelaub remarked: “For many years it has been well known that more people are aware of an artist’s work through (1) the printed media or (2) conversation than by direct confrontation with the art itself.” With its month-long waiting list (for a restaurant that seats only forty-four) and the high cost of a multicourse meal (the menu, without wine, is 1.700DK, nearly 230€ or $245 (US) per person), the same can be said about Noma. More people, the author included, experience Noma through its cookbooks, press coverage, and social media channels than through eating its food. Noma’s cookbooks complement, as well as completely substitute, the restaurant experience. The visual plays an essential role in this process. Food and eating can be studied as both material and visual culture. One can ","PeriodicalId":170273,"journal":{"name":"Graduate Journal of Food Studies","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128697719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Review: The Sociology of Food","authors":"","doi":"10.21428/92775833.6aea7d58","DOIUrl":"https://doi.org/10.21428/92775833.6aea7d58","url":null,"abstract":"","PeriodicalId":170273,"journal":{"name":"Graduate Journal of Food Studies","volume":"146 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123355321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Review: Making Modern Meals","authors":"","doi":"10.21428/92775833.7f8ca83c","DOIUrl":"https://doi.org/10.21428/92775833.7f8ca83c","url":null,"abstract":"","PeriodicalId":170273,"journal":{"name":"Graduate Journal of Food Studies","volume":"92 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126324765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Notes from the Field: Helsinki's Secret Gardens","authors":"","doi":"10.21428/92775833.3089a552","DOIUrl":"https://doi.org/10.21428/92775833.3089a552","url":null,"abstract":"","PeriodicalId":170273,"journal":{"name":"Graduate Journal of Food Studies","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133543831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Review: The New Food Activism: Opposition, Cooperation, and Collective Action","authors":"","doi":"10.21428/92775833.ed1ee17f","DOIUrl":"https://doi.org/10.21428/92775833.ed1ee17f","url":null,"abstract":"","PeriodicalId":170273,"journal":{"name":"Graduate Journal of Food Studies","volume":"93 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129995679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Review: The Agency of Eating","authors":"","doi":"10.21428/92775833.dc40b855","DOIUrl":"https://doi.org/10.21428/92775833.dc40b855","url":null,"abstract":"","PeriodicalId":170273,"journal":{"name":"Graduate Journal of Food Studies","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117285148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"From the Book Review Editor: Discontent with Food","authors":"","doi":"10.21428/92775833.8199c46a","DOIUrl":"https://doi.org/10.21428/92775833.8199c46a","url":null,"abstract":"","PeriodicalId":170273,"journal":{"name":"Graduate Journal of Food Studies","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131849170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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