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30: Eating Things

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| Fall 2004 |

Editor: Scott Toguri McFarlane


  • ‘A Peaceful Penetration’, Renay Egami
  • ‘Krispy Kreme’, Chris Woods
  • ‘Introduction’, Scott Toguri Mcfarlane
  • ‘The Fruits of Resistance: Reading Portrait of a Negro Slave on the Sly’, Charmaine Nelson
  • ‘Where Ghosts and Tourists Dine: The Pure and the Hybrid in Louisiana Creole Cultures’, Bertie Mandelblatt
  • ‘Images from the Centennial Annual Dinner of the Explorers Club’
  • ‘The Oil We Eat: Following the Food Chain Back to Iraq’, Richard Manning
  • ‘Rice Imperialism: The Agribusiness Threat to Third World Rice Production’, Matthew Clement
  • ‘From Patent Pending’, Ron Benner
  • ‘tOOl fOOd’, Fred Wah
  • ‘From Semiotics of the Kitchen’, Martha Rosler
  • ‘trophic cascade’, Hiromi Goto
  • ‘From Self-Portraits’, Chih-Chien Wang
  • ‘Thinking with Gut Feeling’, Elspeth Probyn
  • ‘pFARM’, Adam Zaretsky
  • ‘Eating Dad’, Chris Bracken
  • ‘From Foodscapes’, Lee Ka-Sing
  • ‘Chee-to’’, Liz Magor
  • ‘Spontaneous Horizontal Restaurants (After Lucretius)’, Lisa Robertson
  • ‘Stores’, Liz Magor
  • ‘Eating in the “Hot Box” of Biotechnology’, Scott Toguri McFarlane
  • ‘From Case Histories’, Susan Kealey
  • ‘Parages’, Alain Paiement
  • ‘Platefuls of Air’, Jim Drobnick
  • ‘Oral Logics of the Museum’, Jennifer Fisher
  • ‘Olive Trees, Spain, 200’, Lee Friedlander


Bertie Mandelblatt, “Where Ghosts and Tourists Dine: The Pure and the Hybrid in Louisiana Creole Cultures and Cuisines”:

“The relationship between consumption and the textual representation of a recipe is an awkward one. Certainly there are residents of Louisiana – as opposed to ghosts and tourists – who prepare and consume the region’s cuisine, and whose families are intimately connected to the colonial processes that created it. Are they the ‘authentic’ consumers of Motherland Gumbo – a dish haunted by violence and forged from so many ‘elsewheres’? Can the concept of authenticity ever be applied to the ongoing performances of consuming objects?” (33)