Gender and Food

Introduction to Gender and Food: From Production to Consumption and After - Vasilikie Demos and Marcia Texler Segal PART I: GENDER, FOOD AND SOCIAL CHANGE Food Trends Through Two Generations Among Saami in Arctic Fennoscandia - Myrdene Anderson Three Sisters from the Outer Boroughs: Class, Reproduction, and Food in the Early 1940s Through the Mid-1950s - Roberta Spalter-Roth Traditional Provisioning Responsibilities of Women in Northern Ghana - Eileen Bogweh Nchanji and Imogen Bellwood-Howard Access to Opportunity: A Case Study of Street Food Vendors in Ghana’s Urban Informal Economy - Arianna King PART II: EATING IN SICKNESS AND IN HEALTH From Unhealthy Satiety to Health-oriented Eating: Narratives of the Mediterranean Diet, Managing a Chronic Illness - Franca Bimbi Empowering Women, Strengthening Children: a Multi-Level Analysis of Gender Inequality and Child Malnutrition in Developing Countries - Rebekah Burroway Gluten-Free Eating and Gendered Feeding Work in Families Affected by Celiac Disease - Denise A. Copelton Women’s Income and Healthy Eating Perception - Antonella Samoggia, Aldo Bertazzoli, Vaiva Hendrixson, Maria Glibetic and Anne Arvola Emotional Labor, Food Provisioning and Local Food System Engagement - Rebecca L. Som Castellano PART III: FOOD: PREPARING AND SERVING IT The Culinary “Food Chain”: Private and Personal Chefs Negotiate Identity and Status in the Culinary Profession - Alexandra Hendley The Physical and Emotional Contours of Feeding Labor by School Food Service Employees - Ashley D. Vancil-Leap Subversive Cooking in Liberal Feminism, 1963-1985 - Stacy J. Williams