This issue opens by celebrating work by the 2015 winners of the Sue Samuelson Award for Foodways Scholarship. Set in very different locations, Eric Morales’s, “Fire, Food, and Earth: The Tahitian ‘Ahima’a” (First Prize Winner) and Christina Gooch’s “A Road to Identity: The New Mexico Chile” (Second Prize Winner) offer thought-provoking takes on the dynamic nature of traditional foodways in the context of changing times.
In the Research Note section, researchers share their findings on an intriguing range of topics. Saeedeh Niktab Etaai reflects on the cultural meanings of bread, Rita Colavincenzo writes about the vibrant food culture of West Cork, Ireland and its thriving regional culinary tourism, and Erin E. Scott introduces readers to gas stations food in Mississippi and Texas.
The section we call “Amuse Bouche” contains several smaller items: vintage ads, a small sampling of recent theses and dissertations on foodways, and a short reflection on the meanings of annually making chow from a family recipe.
Finally, we conclude with a book review of Carole Counihan’s Around the Tuscan Table.
Once again Digest takes us on an extensive food journey. As we travel through various North American locations (Mississippi, Texas, and New Mexico in the United States, and Nova Scotia and Newfoundland in Canada), to locations further afield: Tahiti, Ireland, Iran, and Tuscany, we hope that you enjoy the ride!
Michael Lange and Diane Tye, editors
Table of Contents:
- Fire, Food, and Earth: The Tahitian ‘Ahima’a First Prize Winner of the 2015 Sue Samuelson prize
- A Road to Identity: The New Mexico Chile Second Prize Winner of 2015 Sue Samuelson prize
- Bread: Performance of Identity, Gender and Belief
Saeedeh Niktab Etaai
- West Cork and the Fostering of Irish Regional Culinary Tourism
- Texas Travels: A Comparison of Food in Gas Stations and Repurposed Stations from Mississippi and Texas
Erin E. Scott
- Around the Tuscan Table: Food, Family, and Gender in Twentieth –Century Florence. Carole M. Counihan (2004).
- Historical English Markets from the Collection of Dr. Paul Smith
- A Sampling of Recent Theses and Dissertations on Foodways
- Reflections on Familiar Tastes: Lessons Found in Making Chow