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Full Description
At the intersection of performance studies and food studies, this pioneering collection explores food as more than just a subject of study—it's a medium of artistic expression, communication, and embodied knowledge. Drawing from a decade of collaborative work through the American Society for Theatre Research working group (2014-2023), this volume brings together diverse voices examining how food shapes and reflects our understanding of identity, culture, and sustainability in an increasingly complex world.
The collection stands out for its innovative approach to "thinking with food," moving beyond traditional academic analysis to engage with food as an active participant in performance and meaning‑making. Contributors explore how food practices inform our relationships with place, community, and environment, while addressing urgent questions about global foodways and survival. Through a combination of scholarly research and artistic exploration, these essays reveal how food serves as both a lens for understanding contemporary challenges and a tool for imagining new possibilities in performance, sustainability, and cultural exchange.
This interdisciplinary work offers vital insights for scholars, artists, and practitioners interested in the intersection of performance, food studies, cultural theory, and environmental sustainability, providing fresh perspectives on how food‑based knowledge and practice can inform our response to global challenges.
Contents
Acknowledgements
List of Contributors
Shopping List
Chapter 1: Introduction
Kristin Hunt
Mise en place
Chapter 2: Four Gastro-biographies, Four Recipes and a Lonesome Banquet: Instructions for Cooking and Ingesting Two Philosophers and Two Political Leaders On Your Own
Athena Stourna, with gastro-biographical recipes by Hara Yiannakopoulou
Setting the Table
Chapter 3: Culinary Canopies and the Sanitized Street
Laurie Beth Clark and Michael Peterson
Chapter 4: "Edifying Punch and Brandy": Performing Food and Digesting Identity in Early Modern English Encounters
Eunwoo Yoo
Amuse Bouche
Chapter 5: Piles of Rice
Robert Farid Karimi
Service
Chapter 6: Eating and Feeding Made Strange: Three Event Scores for the ICU
Gabrielle Sinclair Compton
Chapter 7: Communion of a Bowl of Seaweed Soup with Familiar Strangers: from Mukbang to Live Performance in the Miyeokguk Project
Jisun Myung
Sorbet
Chapter 8: Performing the drinkable: manifesting a wine's terroir in performance
Krysta Dennis and Roanna Mitchell
Degustation
Chapter 9: Feeding/Eating the Other: A journey through Entrails
Thalia Hoffman
Chapter 10: Culinary Creativity: Personal Taste, Deconstruction, and Food Design
Paul Geary
Entremets
Chapter 11: Becoming with Wheat, and Other, More-Than-Human, Others
Amanda Couch
Digestion
Chapter 12: A Taste for Snow Eggs: Edible Reenactment with the Black Pot Supper Club
Elizabeth McQueen
Chapter 13: From Food Parcel Recipes to #Foodbankhauls: Performing Digital Culinary Activism in an Age of Food Crisis
Jenny Lawson
Chapter 14: The Kelp Cure: More-Than-Human Dramaturgy with Seaweeds
Sarah Blissett
Mignardises
Chapter 15: Delectable Viewing: Baking, Spectatorship, and Digital Theatre
Kelley Holley
Index
