Episode 5: Culture and Cookbooks

In previous episodes, we have talked about how feminist restaurants, cafes, and coffehouses in the United States and Canada in the 1970s and 1980s were connected to feminist bookstores, lesbian bars, women’s rights organizations– not to mention the broader network of Civil Rights, LGBTQ rights, and anti-racist organizations. Today we’ll be talking about the cultural outputs of feminist restaurants, cafes, and coffeehouses – and we will be focusing primarily on cookbooks.

You can access the transcript at: http://www.thefeministrestaurantproject.com/p/podcast.html

We will be joined by Dr. Jessica Kenyatta Walker and Dr. Anna Zeide. We will also be joined by archivist Elis Ing.

For more information about Dr. Jessica Kenyatta Walker:

https://mobile.twitter.com/nervouskitchens

https://lsa.umich.edu/ac/people/faculty/walkerjk.html

 

For more information on Dr. Anna Zeide:

https://mobile.twitter.com/aezeide

Canned: The Rise and Fall of Consumer Confidence in the American Food Industry: https://www.ucpress.edu/book/9780520322769/canned

Acquired Tastes: Stories about the Origins of Modern Food: https://mitpress.mit.edu/9780262542913/acquired-tastes/

US History in 15 Foods: https://www.bloomsbury.com/ca/us-history-in-15-foods-9781350211971/

For more information on Elis Ing: 

https://mobile.twitter.com/ElisLeeIng

Feminist Ingredients for Revolution: A Food and Queer History Podcast will explore all of this and more over the course of the following episodes. Please follow the podcast to be notified of new updates. All transcripts are available at: thefeministrestaurantproject.com 

My book Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses is coming out Fall 2022 from Concordia University Press. You can receive 20% off pre-orders with the discount code KETCHUM20.

I’ve included the link in the shownotes and the transcript (https://www.concordia.ca/press/ingredients.html#read). An open access version will be released a bit later.