Recently added articles from Journal of American Folklore:
Key Ingredients: America by Food
Jan 01, 2009; ... Key Ingredients: America by Food. Organized by the Smithsonian Institution Traveling Exhibition Service, Museum on Main Street, Washington, DC. Curated by Charley Camp. This exhibit is scheduled to travel to over 165 sites between 2003 and 2010. Food is currently a hot topic in academia, ...
Iowa Place-based Foods
Jan 01, 2009; ... Iowa Place-based Foods. Iowa Arts Council in cooperation with the Leopold Center for Sustainable Agriculture. Developed by Rachelle H. Saltzman. This is an online exhibit, which is available at http://www.Iowaartscouncil.org/ programs/folk-and-traditional-arts/place_ based_foods. As ...
Words on Fire: The Unfinished Story of Yiddish
Jan 01, 2009; ... Words on Fire: The Unfinished Story of Yiddish. By Dovid Katz. (New York: Basic Books, 2004. Pp. xvi + 430, acknowledgments, notes on transcription, introduction, 58 photographs and illustrations, index.) Dovid Katz's Words on Fire thoroughly lays out the history (and prehistory) of the ...
Gallo Pinto: Tradition, Memory, and Identity in Costa Rican Foodways
Jan 01, 2009; ... This article traces the social history of gallo pinto (rice and beans) in Costa Rica in order to unpack the meaning of this innocuous marker of southern Costa Rican identity. Southern Costa Ricans describe pinto as a traditional food, yet they reject its possible origin in Afro-Costa Rican ...
Whispers in an Ice Cream Parlor: Culinary Tourism, Contemporary Legends, and the Urban Interzone
Jan 01, 2009; ... A contemporary legend active in 1910 held that white women were at risk of being abducted into involuntary slavery if they visited an ice cream parlor. This article grounds this legend in the emergence of ice cream into everyday American foodways, a trend paralleled by the growing economic ...