January 2015 Issue of GJFS Now Available

gjfs
credit: Graduate Journal of Food Studies

The January 2015 issue of the Graduate Journal of Food Studies is now available. Students from Harvard University, the University of Gastronomic Sciences, and our own Boston University Gastronomy program collaborate on managing and editing the biyearly journal. This latest issue includes original research from alumni Chris Maggiolo (’14) and Gabriel Mitchel (’14). Maggiolo’s article addresses an anthropological perspective on home winemaking among Italian Americans in Boston, while Mitchell’s article focuses on the performative experience of cooking in the moment. In addition to articles representing different areas of food studies, the journal also contains reviews of books that students and seasoned food scholars alike would consider adding to their bookshelves.

The journal is available to view for free on the Graduate Association of Food Studies (GAFS) website.

The GAFS is also accepting submissions for its next issue. This is a great way for students to publish any papers they wrote for classes, as well as to bring attention to the great food studies research BU Gastronomy students are conducting. The deadline is March 31st, 2015.

A New Generation of Boston Globe Food Writers

by Carlos C. Olaechea

CapturePerhaps one of the most popular courses offered in the Boston University Gastronomy program, especially for those interested in applying food studies to the communications fields, is Sheryl Julian’s Food Writing for Print Media offered every spring. Julian, who is the dining editor for the Boston Globe, guides students through every form of food writing so that by the end of the semester they are ready to start submitting pieces to newspapers, magazines, websites, and blogs.

If you need any proof as to just how well Julian’s class prepares its students, you only need to read through the Boston Globe’s Food & dining section where every week you’re almost guaranteed to find published recipes, interviews, reviews, and other food-related articles by BU Gastronomy students and alumni, alike. The wave of new Boston Globe food writers from our program has been so impactful that it has caught the attention of Metropolitan College, which recently mentioned on its website how the Gastronomy program is “stirring up a new generation of Globe food and wine correspondents.”

Many students have been published in the Globe as soon as a few months after having taken Julian’s course. A few, like recent graduate Jaclyn Fishman, have become regular contributors to the newspaper, and others have begun contributing to national food publications like Saveur magazine. Besides giving students the practical skill sets to become better food writers, Julian instills a confidence in them to leave the class and start getting their story ideas out there. It’s just one way in which the Gastronomy program at Boston University helps students achieve their professional goals.

Announcing: the Graduate Journal of Food Studies

“As a community of food-studies scholars, we show that food and drink can be valuable lenses through which interdisciplinary questions can fruitfully explored, while at the same time being mindful that in seeing through food we don’t continue to ignore the medium itself as a mere means to other ends. The specificity of food matters. The Graduate Journal of Food Studies hopes to be a forum that furthers the study of food by giving voice to a nascent cohort of interested scholars and encouraging dialogue that transcends disciplinary boundaries.”
– Brad Jones (’14), Founding Editor-in-Chief

by Chris Maggiolo

Spearheaded by BU Gastronomy alumnus Brad Jones (’14), the Graduate Journal of Food Studies engages masters and doctoral students from around the world in the field’s first student-run and peer-edited academic journal. Seeking to tie together a growing and diverse student body, the journal exists as a space in which students may present independent research, offer book reviews, and otherwise connect with peers throughout the academic arena of food studies.

While at its core a student driven product, the Graduate Journal of Food Studies also includes a sizable and very respectable faculty advisory committee, listed below. World renowned scholars and educators aided the journal’s founding editors from start to finish. Without their support, this fantastic undertaking would not have been possible.

Faculty Advisory Board

Ken Albala (University of the Pacific)
Patricia Allen (Marylhurst)
Rachel Ankeny (Adelaide)
Warren Belasco (UMBC)
Amy Bentley (NYU)
Rachel Black (Boston University)
Melissa Caldwell (UCSC)
Simone Cinotto (UNISG)
Carole Counihan (Millersville University)
Lisa Heldke (Gustavus Adulphus)
Alice Julier (Chatham)
Jane Kauer (Penn)
Fabio Parasecoli (New School)
Heather Paxson (MIT)
Amy Trubek (UVM)
David Szanto (Concordia)
Harry West (SOAS)
Andrea Wiley (IU)

The efforts and contributions of former and current Boston University Gastronomy students also played a pivotal role in the journal’s premiere edition. The founding editorial board is comprised of many Boston University students. These students not only peer-reviewed submissions, but they also designed the layout, produced artwork, and created the journal’s website. Furthermore, the journal’s first issue features articles by Emily Contois (’13) and Miki Kawasaki (’14) as well as book reviews by Chris Maggiolo (’14) and Brad Jones (’14). Wine and Culture: Vineyard to Glass, by BU Gastronomy professor Rachel Black, was among the books reviewed in this edition.

In the upcoming months, the Graduate Journal of Food Studies will be accepting submissions for its second issue. Students working on food-related research projects are encouraged to apply. Please refer to the About section of the journal website for submission guidelines. If current students wish to participate in the journal’s production, the committee is currently seeking a new editorial staff. Please submit inquiries to gastrmla@bu.edu.

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Chris Maggiolo (’14) is a recent alumni of the Boston University MLA in Gastronomy program and was a founding associate editor of the Graduate Journal of Food Studies. He currently works in the Boston Greater Area as a beverage industry and artisanal food consultant and as a freelance writer and photographer. www.chrismaggiolo.com