FOOD AND WAR: RECIPES OF SURVIVAL, RESISTANCE, AND POWER INTRODUCTION By Vanesa Miseres, Guest Editor, Spring 2025 In an era marked by the detached violence of drone warfare, where international conflicts are often debated and seemingly resolved on social media or in a simple tweet, it becomes easy to overlook the fundamental role of bodies … Continue reading Spring 2025 →
By Bridget María Chesterton The defeat of Paraguay by its powerful neighbors, Brazil, Argentina, and Uruguay, during the War of the Triple Alliance (1864-1870) left the country in ruins. The complex causes of the war can be boiled down to the fact that Paraguayans sought to limit the growing power and influence of Brazil … Continue reading Remembering Francisco Solano López’s Foodways in Paraguay →
By Anil Paralkar Understanding global exchanges has played a central role in food history research in recent decades. Recipes, as a type of source, present both challenges and opportunities when it comes to investigating cultural flows. Culinary Texts in Context, 1500-1800 offers a series of case studies on topics such as English-Iberian and Finnish-Swedish culinary … Continue reading Recipes in Cultural Flow →
By Jennifer McGillan In 1957 H.J. Heinz and Co published 57 Prize Winning Recipes, a promotional single-product cookbook. As a historical document, it is a snapshot of the late 1950s American culinary landscape, offering insight into the ongoing evolution and diversification of the American palate in the mid-twentieth century. It also documents the tension generated … Continue reading Cooking with Ketchup: Pictures from the Promotional Kitchen →