Filipinas, Food, and Feminism

BY MICHELLE ZABAT On Filipina women and their role in the popularization of Filipino food in America Filipinos make up the second-largest Asian American demographic in the United States, yet their culture is curiously underrepresented—especially in the culinary realm. Despite Americans’ unwavering appetites for Asian food, Philippine cooking has historically been conspicuously absent from their…

Escaping Patriarchal Home Cooking

BY AMANDA YAN Eight years ago, when I first noticed a spike in the amount of time my sister, Stephanie, spent in the kitchen, I could not quite pinpoint the reasoning behind her sudden interest. Knowing her, my best supposition was that she discovered craft in preparing food and appreciated the ability to express creativity…

As American as Peanut Butter

BY KUDRAT WADHWA Peanut butter has played and continues to play a very important role in many U.S. households. From being an integral part of the U.S. government’s rationing strategy in the early and mid 1900′s, to peanuts as a sign of luck in NASA, there is nothing more quintessentially ‘American’ than a peanut butter…

Batman and Reubens

Clean Plate is the Dark Knight of Providence’s Food Scene BY KATHERINE LUCHETTE As savory, succulent flavors flood my mouth, the crisp yet fluffy scent of pancake batter and poultry’s full aroma transport me to a different time. Chicken and waffles: at once novel and familiar, in the moment yet lost in memory. Food has…

Comfort Food that Truly Comforts at Clean Plate

BY ANNABETH BURGESS As I leisurely walked down one of Providence’s notoriously steep hills, I animatedly conversed with my friend, Kudrat. We were on our way to Clean Plate, to dine on a variety of dishes personally made for the members of our Food and Gender class. I found myself talking with my hands, and…

(Rebe[L)ogic] My Iranian Father’s Journey into the Kitchen

BY HELYA AZADMANESH-SAMIMI Kaveh Azadmanesh-Samimi is a man of small frame; standing at five feet and seven inches, he does not occupy a lot of physical space in a room. In a dinner party setting, one would likely find him sitting in a more peaceful spot, engaging in conversation with one of the older members…

The Macho Man’s Vegan Cookbook

BY MACLAINE LEHAN Cookbooks are equivalent to an American woman’s bible or dictionary. In almost every conventional American household, there is presumably an assortment of cookbooks ranging from traditional to crockpot, Southern to New England, even quiches to cakes. Enter Party Grub by Thug Kitchen. Party Grub is a modern, explicit, and humorous collection of…

A Recipe for Gender Neutral Attitudes in Millennial Male Cooks

BY ALEXANDRA KAYE A tall, muscular, 24-year-old strolls through Whole Foods, dressed in his tennis sneakers and workout clothes. He takes his time to consider each item’s nutritional content and source. Meet Max Kaye—my older brother and a man of the 21st century. “There’s a brand of kale called Organic Girl, and they are clearly…

Who Else Is Gonna Do It?

BY JENNA E. CHAPMAN When asking the question “why do you cook?”, a number of responses can be expected:  “I cook as a hobby.”  “I cook to destress.”  “I cook so I know what I’m eating.”  “I cook to impress.”  “I cook for my family.”  “I cook for myself.”  But can a deeper causality be…

The Avocado’s Rise To Fame: Today’s Ultimate Food Icon

BY REBECCA BLANDÓN It’s almost impossible to go a day without running into today’s hottest new food celebrity: the avocado. In all its inner-green glory, the brown-shelled fruit has achieved a sense of cool unprecedented for fruit, but it wasn’t always this way. A basic staple in Latin America since 7000 BC, the avocado was…

How Food Advertising Drives Gender Inequality

BY ADDIE LERNER Over many decades, food advertisements created an ambivalent relationship between women and food that centers around guilt, overindulgence, and anxiety. These ads depict women’s insatiable cravings for food, typically sweets or chocolate, and promote the idea that their desires are most likely due to their uncontrollable female hormones that feminist Katherine Parkin discusses in…

Cake, Computers, and Conformity

BY JULIA CHRISTENSEN Part 1: Examining Gender in Rosanna Pansino’s The Nerdy Nummies Cookbook Introduction What do the Loch Ness Monster, moon phases, flash drives, and hashtags have in common? According to YouTube personality and host of the online baking show Nerdy Nummies, Rosanna Pansino, they all fall under the terms “nerdy” or “geeky.” In 2011, Pansino began a series…

My Mother’s Cooking: Balancing Self-Expression and Tradition

BY SONIA MITTAL My mom cooks for our family. This is a basic fact about my household that I had never thought to question. I always expected to come home to the smells of chili, garlic and spices mingling in the air, the sounds of a pressure cooker whistling or a pot on the stove…

Dinner at Martha’s: The Exuberance and the Exclusion

BY AMERICA LOPEZ First, mix a couple dozen photographs of Martha Stewart posing next to an ornate dining table, her servants, and her basket collection. Then, stir in futile tips on how to correctly plate food. Add modified versions of Chinese and Russian cuisine recipes, and label them as “foreign”. Mix in the word “hostess”…

Mother Dearest Cooks so Fearless

BY NICOLE KING Talking to my mother, Vanessa King, I discovered that convenience foods do not dissipate differences in families. Rather, convenience items may make differences in race, gender, and class more apparent. Furthermore, this case study eplores how convenience items may make a mother feel less connected to her family because she is less…

Respect and Resiliency: Success in the Food Industry

BY BELLA DU MOND Respect and Resiliency: A Woman’s Path To Success in the Food Industry Lisa Cole is the Head Chef and owner of Inspired Catering, a full-service catering company out of Hartford, CT. She is also co-owner of two restaurants, City Steam Brewery Café and Blue Plate Kitchen. She began her work in…

Food That Satisfies The Soul

BY KEVIN MORALES Food is power. It is a weapon that can be used to resist toxic norms of everyday life, while at the same time creating agency for oneself. This is exactly what Chef Susan Alper, owner of Clean Plate in Providence, Rhode Island, does through her cooking. She has been in the field…

Gastronomic Inheritance?

BY ZOË WOHLGENANT My mother believes that dinnertime is sacred. She insists that we keep phones, grumpiness, and distractions away from the sanctuary of the dinner table. When I recently inquired about her firm ideology on the sanctity of the evening meal, I learned that my mother had not always felt so strongly about meals,…

The Agency of the Vegetable

BY KELSEY FENN Although cookbooks cannot be interpreted as exact historical representations of what people ate or who in the family did the cooking, they are still able to portray the ideals and desires of the people who wrote and published them. Quick Vegetarian Pleasures embodies the crux between women’s place in the job force…

Dear Mom: Teach Him How to Cook, Not Me

BY EMELY VARGAS I finally understand why my brother David, a male growing up in a Hispanic family that frequently practices stereotypical gender roles, would voluntarily take the chance of burning rice, undercooking chicken, and hearing all the criticism that comes with using a pan. Our mother has her own little house within our house….