Hello all! I have decided to include a forum post that lists the sites and sources I have referenced in the creation of my site. Some of these sources I used to help form an understanding of the relationship between food and society, and others I used simply for a little bit of inspiration. If you're interested in research and want to know more about the foundations of this site I recommend you read through this post. ADDITIONALLY, feel free to add your own source suggestions and references; I'm always in the mood to learn more!
Arora, David, and Glenn H. Shepard. “Mushrooms and Economic Botany.” Economic Botany, vol. 62, no. 3, New York Botanical Garden Press, 2008, pp. 207–12, http://www.jstor.org/stable/40390457.
“Mushrooms and Economic Botany” summarizes some of the vast history of human knowledge of and relationship to mushrooms. More specifically, this article discusses everything from mycophobia (a society’s distaste of mushrooms) to cultures that have formed around mushroom hunting. This source will fit into my overall project and topic because I want to be able to provide histories of certain foods and culture around certain foods as one of my strategies in having people take more time to appreciate the food they are eating. I will be using this source in one of my blog posts on mushrooms, which will be dedicated to mushroom hunting and the impact mushrooms have had on various cultures. The author of this article has a knowledge of economic botany which allows for them to write on what the relationship between humans and mushrooms was and has become. The purpose of the article to is do exactly that; almost like an anthropological discussion of mushrooms. I believe this source is a credible place to look for a brief history lesson on mushrooms and humans, and will be a good starting point of baseline knowledge for my blog post.
Bianca. The Friendly Fig, https://www.thefriendlyfig.com/.
The Friendly Fig would be best described as a vegan mommy-blog, but the main draw of the website for my purposes is Bianca’s tips on saving money in the “Lifestyle” section of her website. I will be using this source to add to my arsenal of money-saving strategies because that is one of the main focuses of my blog. The creator of The Friendly Fig’s values are clearly around family, animal welfare, and inclusivity (although I’m not sure she always gets it right). I would say this source has a level of credibility in the motherhood and money-saving realm because Bianca has had first hand experience with these topics. However, there are some aspects of her website that I don’t want to emulate in my website including some of the titles of her posts (i.e. “50 Gender-Bending Baby Names”), which to me are clearly showing a desire for inclusivity but a lack of knowledge around it.
Dimitri, Carolyn, and Stephanie Rogus. “Food Choices, Food Security, And Food Policy.” Journal of International Affairs, vol. 67, no. 2, Journal of International Affairs Editorial Board, 2014, pp. 19–31, http://www.jstor.org/stable/24461733.
The source “Food Choices, Food Security, And Food Policy” discusses some of the policies around food security in America and a need to add more policy that addresses food behavior in terms of food security and obesity. This source fits into my topic because it is discussing some of the complexities of food accessibility and how socioeconomic status impacts our relationships to food (which matters because I am writing to a lower income audience). Specifically, I want to write a blog post on food stamps and food security, and I believe it’s important to know how the program can also be upgraded in order to be more credible on the subject. The author’s purpose in writing this essay is to identify how the food security policies can be improved in order to help slow the obesity rate in the United States. I believe this source is very credible because it clearly shows an expansive knowledge on the subject at hand and references other resources that may be involved.
Donofrio, Jeanine. “Healthy, Whole Food, Vegan and Vegetarian Recipes.” Love and Lemons, https://www.loveandlemons.com/.
The Love and Lemons website is dedicated to sharing delicious vegetarian recipes that include fresh, seasonal fruits and vegetables. This website fits my overall topic because it provides fresh food options and caters to a vegetarian diet. I plan to use this website for inspiration on how to cook certain vegetables or other foods that I might have less experience with, and I want to learn more about what foods are in season when so I can reap some of the benefits of that knowledge while meal planning and grocery shopping. Jeanine Donofrio’s purpose is to inspire people to use more produce in the kitchen and to give them more opportunities to try new produce out. I do believe this is a credible source for the sector of food she is working with (think: farmer’s market and Trader Joe’s), but her website seems less interested in affordability and accessibility than I would like my website to be.
Grace, Julie, and Lauren Boehme Hartmann. Rabbit and Wolves, 11 Mar. 2022, https://www.rabbitandwolves.com/.
Rabbit and Wolves is a vegan food blog that supplies its readers with delicious vegan recipes, tips on how to cook certain tricky foods (like tofu), and guides to vegan food in various travel destinations. This source fits into my overall project and topic because it is a great tool for inspiration in some of my own recipes, and relates to the sorts of foods I generally want to make which are vegan/vegetarian. I will be referencing this source in one of my upcoming blog posts which features a recipe inspired by their Herb-Roasted Chickpeas and Mushrooms. According to the “About” page on the website, the main chef Lauren Boehme Hartmann purpose is to create delicious and out-of-the-box vegan comfort food. Hartmann clearly places significance on the value of animal welfare, and hopes to share her love of low-impact cooking with others. I would say this particular source is a trustworthy source for good recipe-inspiration because I have actually tried some of her recipes in my own kitchen before and I have yet to make one that I didn’t adore. I believe the website’s design has a modern feel to it, which may be fun to try to incorporate more of into my design.
Holt-Giméénez, Eric, and Yi Wang. “Reform or Transformation? The Pivotal Role of Food Justice in the U.S. Food Movement.” Race/Ethnicity: Multidisciplinary Global Contexts, vol. 5, no. 1, Indiana University Press, 2011, pp. 83–102, https://doi.org/10.2979/racethmulglocon.5.1.83.
The article “Reform or Transformation? The Pivotal Role of Food Justice in the U.S. Food Movement” discusses the past decade’s movement towards sustainable and ethical food production (inspired by documentaries like Supersize Me and Food Inc.), and its alarming dismissal of food security and social justice issues surrounding poverty. This source fits into my material because I am attempting to widen my knowledge on how food and social issues come into play in our everyday lives (even when we don’t realize it) and the various issues that arise from certain restraints on food accessibility. I will be using this article to add to my knowledge for one of my blog posts on food stamps, and it has partially inspired me to try to go shopping for a meal at a gas station to see what grocery options people in lower income areas have access to. The author’s purpose in writing this essay is to discuss whether the issue of food security and the systems in place around it should be entirely transformed to fit a new wave of concerns being aroused by food activists. I believe this article is a credible source because it is presenting very factual information throughout the article and takes into consideration a variety of conjoining factors.
McKercher, Stephanie. “Easy College Meals.” Grateful Grazer, 11 Mar. 2022, https://gratefulgrazer.com/home/easy-college-meals/.
The article “Easy College Meals” provides some college-friendly recipes that are quick, easy, cost-effective, and still nutritious. This article pertains to my overall subject because it is catering to a similar audience that I wish to garner by providing relatively doable recipes for college kids to gain more access to their kitchen. I will use this article in particular to inspire some of my own recipes and I believe it’s always helpful to pick up some strategies from other (more experienced) chefs. The author, Stephanie McKercher, has previous experience in the subject because she had published a book called the “The College Vegetarian Cookbook” where she goes in depth on pantry-stocking strategies and affordable go-to recipes. I have her cookbook and I really enjoyed some of the recipes and tips she had to share so I believe she is a relatively credible source.
Yamin-Pasternak, Sveta. “A Means of Survival, A Marker of Feasts: Mushrooms in the Russian Far East.” Ethnology, vol. 47, no. 2/3, University of Pittsburgh- Of the Commonwealth System of Higher Education, 2008, pp. 95–107, http://www.jstor.org/stable/25651552.
This article, “A Means of Survival, A Marker of Feasts: Mushrooms in the Russian Far East,” attempts to create an ethnographic look into Russian food practices surrounding mushrooms. They accomplish this by discussing various culture’s relationship to mushrooms and by listing traditionally made mushroom dishes. The article fits into my overall project and topic because it dives into more of the rich history of food (in this case: mushrooms), and provides some super interesting descriptions of commonly made mushroom dishes. I will be using this article in my blog post on mushrooms, and I may take some of the dishes into consideration when I am deciding what mushrooms dishes to make to go along with the post. The values that are clear in this article surround preservation of culture, acknolewdegment of indigenous experience and influence, and impacts of mushrooms in both high and low socioeconomic standing. I believe this source is credible, and it was perhaps the most engaging one for me to read because of how the food showed up in the ethnographic analysis of mushrooms in Russia.