CFP for Special Issue in Food, Culture and Society: Less Palatable, Still Valuable: Taste, Agrobiodiversity, and Culinary Heritage
Type: Call for Papers Subject Fields: Area Studies, Environmental History / Studies, Public Health, World History / Studies, Social Sciences CFP for Special Issue in Food, Culture and Society Less Palatable, Still Valuable: Taste, Agrobiodiversity, and Culinary Heritage People across the world eat many things that they would readily admit are not particularly tasty. Contexts include economic boycotts, dietary restrictions, ritual meals, and hunger. Taking into consideration that taste and palatability are culturally conditioned, this special issue of Food, Culture, and Society explores the relationship between taste and value by focusing upon cultivated and wild food plants that are perceived to be socio-culturally important even as they are characterized as bland, less delicious, and even “bad.” This special issue brings attention to cases in which edible plants considered less palatable are valued because they contribute to agro...