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In recent years, scholars from a variety of disciplines have turned their attention to food to gain a better understanding of history, culture, economics, and society. The emerging field of food studies has yielded a great deal of useful research and a host of publications. Missing, however, has been a focused effort to use gender as an analytic tool. This stimulating collection of original essays addresses that oversight, investigating the important connections between food studies and women’s studies. Applying the insights of feminist scholarship to the study of food, the thirteen essays in this volume are arranged under four headings—the marketplace, histories, representations, and resistances. The editors open the book with a substantial introduction that traces the history of scholarly writing on food and maps the terrain of feminist food studies. In the essays that follow, contributors pay particular attention to the ways in which gender, race, ethnicity, class, colonialism, and capitalism have both shaped and been shaped by the production and consumption of food. In the first section, four essays analyze the influence of large corporations in determining what came to be accepted as proper meals in the United States, including what mothers were expected to feed their babies. The essays in the second section explore how women have held families together by keeping them nourished, from the routines of an early nineteenth-century New Englander to the plight of women who endured the siege of Leningrad. The essays in the third section focus on the centrality of gender and race in the formation of identities as enacted through food discourse and practices. These case studies range from the Caribbean to the San Luis Valley of Colorado. The final section documents acts of female resistance within the contexts of national or ethnic oppression. From women in colonial India to Armenian American feminists, these essays show how food has served as a means to assert independence and personal identity. In addition to the editors, contributors include Amy Bentley, Carole M. Counihan, Darra Goldstein, Nancy Jenkins, Alice P. Julier, Leslie Land, Laura Lindenfield, Beheroze F. Shroff, Sharmila Sen, Laura Shapiro, and Jan Whitaker.

Table of Contents

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  1. Front Cover
  2. p. i
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  1. Title Page
  2. p. iii
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  1. Copyright Page
  2. p. iv
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  1. Contents
  2. pp. v-vi
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  1. Preface
  2. pp. vii-ix
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  1. Feminist Food Studies: A Brief History
  2. pp. 1-26
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  1. The Marketplace
  1. “I Guarantee”: Betty Crocker and the Woman in the Kitchen
  2. pp. 29-40
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  1. Counterintuitive: How the Marketing of Modernism Hijacked the Kitchen Stove
  2. pp. 41-61
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  1. Feeding Baby, Teaching Mother: Gerber and the Evolution of Infant Food and Feeding Practices in the United States
  2. pp. 62-88
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  1. Domesticating the Restaurant: Marketing the Anglo-American Home
  2. pp. 89-105
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  1. Histories
  1. Martha Ballard: A Woman’s Place on the Eastern Frontier
  2. pp. 109-119
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  1. Cooking to Survive: The Careers of Alice Foote MacDougall and Cleora Butler
  2. pp. 120-142
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  1. Women under Siege: Leningrad 1941–1942
  2. pp. 143-160
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  1. Representations
  1. Hiding Gender and Race in the Discourse of Commercial Food Consumption
  2. pp. 163-184
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  1. Indian Spices across the Black Waters
  2. pp. 185-199
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  1. The Border as Barrier and Bridge: Food, Gender, and Ethnicity in the San Luis Valley of Colorado
  2. pp. 200-217
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  1. Resistances
  1. Women Who Eat Too Much: Femininity and Food in Fried Green Tomatoes
  2. pp. 221-245
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  1. Chili Peppers as Tools of Resistance: Ketan Mehta’s Mirch Masala
  2. pp. 246-256
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  1. Shish Kebab Armenians?: Food and the Construction and Maintenance of Ethnic and Gender Identities among Armenian American Feminists
  2. pp. 257-280
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  1. Notes on Contributors
  2. pp. 281-283
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  1. Index
  2. pp. 285-299
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  1. Back Cover
  2. p. 314
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