Gastronomica: The Journal of Critical Food Studies

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The Reinvention of Food: Connections and Mediations

Wild agave plants, Michoacán. Photograph by sarah bowen ©2009In may 2012, a group of stakeholders met in Mexico City to discuss changes in the regulation of mezcal, a spirit distilled from the roasted heart of agave plants. One government official questioned the ability of "sandal-wearing, artisanal producers" to meet the proposed standards. In response, a third-generation producer from southern Jalisco, wearing a cowboy hat and the aforementioned sandals, passionately summarized the stakes of the debate: "No one can take away our rights to make mezcal legally," he argued. "We have the right to defend what we do, and we are proud of it… The large transnational companies have always gone above the laws, they have trampled us, but we are no longer in the sixteenth century."
The sentiments expressed in that meeting reflect a larger debate, with roots dating back to the colonial period. Read more.


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Gastronomica: The Journal of Critical Food Studies: 15 (3)

Vol. 15 No. 3, Fall 2015
Table of Contents

ISSN: 1529-3262
eISSN: 1533-8622
Frequency: Quarterly
Published: February, May, August, November


About the Journal

Gastronomica is a peer-reviewed, interdisciplinary, international journal publishing critical, translational studies on food. In the pages of Gastronomica, you will find examinations of historical trends and transformations in food and eating; analyses of the political, economic, and social dimensions of food production and consumption; research briefs on emerging issues in fields related to food research and innovation; and interviews with key figures in the world of food (scholars, activists, producers, and consumers). With cutting-edge research and explorations of the theoretical and methodological underpinnings of food studies, Gastronomica is your go-to resource for understanding the social, cultural, and historical dimensions of food.