Foodies takes a long and sharp look at the way that so-called “gourmet” food and the people who eat it operate today. Gone are the days when French cuisine was understood as the world’s best food, the standard by which all other foods were judged, and authors Johnston and Baumann explore what we’re left with in the absence of this overt snobbery. How do self-described foodies decide what “good” food is, and why are they allowed to do so? What makes a dish “authentic” or “exotic” and what does this mean for the people that made it? Now that the age of the housewife has largely passed in wealthy countries, how is cooking and food used to perform gender? All of these questions are explored and answered in detail using interviews, surveys of cookbooks and food blogs, gourmet publications, and more. The writing is academic which may not be everybody’s cup of tea, but for me Foodies should be on anyone’s bookshelf if they’re interested in how the culture of food fits into our lives and the world.—Dillon Peck, Staff
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