Episode 2: What is Feminist Food

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Episode 2: What is Feminist Food

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Episode 2: What is Feminist Food? Here is the link to the transcript: https://docs.google.com/document/d/14O1r5t3y-i4oJtO0eW-Mu8NL6kRubUK4L6VG3ivQoCs/edit?usp=sharing In the last episode we talked about what a feminist restaurant is. Today we will be talking about feminist food and the big question of what makes food feminist. I’ll be joined by two guests today. The first is Dr. Emily Contois. She is the Assistant Professor of Media Studies at The University of Tulsa and the author of Diners, Dudes and Diets: How Gender and Power Collide in Food Media and Culture from UNC Press (2020). Dr. Contois is the co-editor of Food Instagram: Identity, Influence, and Negotiation (University of Illinois Press, 2022) with Zenia Kish. Our second guest is Fozia Ismail. Fozia has run Arawelo Eats, a Somali supper club and research project in Bristol, England. She is also part of dhaqan collective, a Somali feminist art collective in Bristol. Fozia’s work brings together art, food, feminism, labour, refugee and immigrant rights, and so much more. Learn more about our guest Dr. Emily Contois at: emilycontois.com https://www.instagram.com/emilycontois/?hl=en https://twitter.com/EmilyContois Diners, Dudes and Diets: How Gender and Power Collide in Food Media and Culture

Food Instagram: Identity, Influence, and Negotiation

Learn more about our guest Fozia Ismail at: https://www.araweloeats.com/about https://twitter.com/AraweloEats https://twitter.com/DhaqanC 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.

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