Culinary historical, geographical, and ethnic foodways emphases: Two prize-winning essays (French croissants in the US, Istrian terroir) and a research note (feminism, family foods, Detroit Chaldeans) from the 2016 Sue Samuelson Award competition. Research potential in 1911 German Hygiene Exhibition literature. News of the Lockwood cookbook collections at Michigan State University Libraries-Special Collections. Amuse Bouche (Estonian émigré’s recollections, Christmas Eve food and gift-giving, displaced persons camp after World War II). Reviews of five books.

Cover Photo: Folklorist Martha Sims holds forth the end of a baked croissant showing its layered coil structure. Tulie Bakery, Salt Lake City, 2015. Photo: Brian Lovely.

Our banquet of lead essays, robust book review section, research note, and amuse bouche photo-text essay represents the works of folklorists, historians, and anthropologists who take us around the world in their food scholarship and on-the-ground research, collectively invoking foodways from all continents but Antarctica. Through them, you may vicariously experience food sights, sounds, smells, tastes, and sensations from Singapore to Bolivia and Rio de Janeiro, from Mediterranean islands, Madrid, and the Swiss-Italian border area to New York’s Del Monico’s and Kentucky’s new immigrant cuisines—from on the road, in homes and restaurants, among food cults, in prisons and war-time camps, at weddings, and in museums. Besides the Sue Samuelson Prize winning essay for 2017, folklorists in particular have lent their distinctive perspectives to the Book Reviews section—look for their often candid insights and appraisals of popular and scholarly works.

Contributions include: 2018 and 2019 prize winning essays of the AFS Foodways Section's Sue Samuelson Award for Best Student Paper on Food and Foodways, Sarah Shultz's “‘She did what?’: Married Women’s Renegotiation of Kitchen Mistakes through Narrative,” and  Julia Fine's “‘Without Sympathy There is No Cookery’: Imperial Knowledge and the Creation of ‘Indian’ Cuisine”; an extensive Research Essay on South Central Pennsylvania's Chocolate Easter Egg Tradition, a short research inquiry about pig castration traditions related to pork taste, news of Folger Library's collection of early modern English manuscript recipe books and "Before 'Farm to Table'" project, and reviews of several recent food-related publications that are remarkably relevant to the COVID-19 crisis that authors and editors have been experiencing as they publish this issue.

Cover Photo: Middletown Pharmacy & Gifts seasonal wire rack wall display of chocolate eggs made by area church groups and variably presented in small labeled plastic bags or foil-wrapped in a spectrum of Easter colors, organized in plastic bins. The top four rows are from Seven Sorrows Church, the middle row is from Presbyterian Congregation of Middletown Church. and the bottom three rows are from Ebenezer United Method Church. Each bin holds a different variety of chocolate egg. Middletown, Pennsylvania, March 12, 2016. Photo: Mira Johnson. 

Contributions continue the 7:1 issue’s pork thread and emphasize meat and dairy culinary traditions from West to East, paired with wine from Newfoundland and Labradoran berries. Book reviews focus on US foodways, particularly from the American South, New England, and Hawai'i. Our lead is “‘This is Our Wine, We’re Going to Drink It’: Exploring Newfoundland and Labrador Terroir through Berry Wines” by Ema Kirbirkstis, the 2020 winner of the Sue Samuelson Award for Best Student Paper on Food and Foodways. Extensive Research Essays follow by Samantha Castleman and Noah Arney regarding western North Carolina’s livermush tradition and pre-seventeenth century bacon creation during the early modern and medieval eras in England and Western Europe. Our Amuse Bouche selection takes us to the Garhwal region of north India where Annima Bahukhandi acquaints us with her grandmother’s experience of clarifying butter and making ghee.

Cover Photo: One glass of gooseberry wine, a bottle of blueberry wine, and a bottle of gooseberry wine—all made by Herbert Greening in his home's basement work space. Note the bilingual English and French on the bottle labels. Mount Pearl, 9 November 2017. Photo: Ema Noëlla Kibirkstis.

Special issue on "Food in Hard Times." Guest edited by Diane Tye, Professor of Folklore, Memorial University of Newfoundland.

Digest has been published by the American Folklore Society Foodways Section since 1977. From 1977-2008, it was published as a print newsletter and then journal. You can access copies of these issues through the following link: https://scholarworks.iu.edu/dspace/handle/2022/13619

Beginning in Fall 2012, Digest moved to an online-only open-access journal. In this new format, the volume number was reset to 1. Volumes 1-6 of the online journal were housed by Champlain College, and found at http://digest.champlain.edu. These issues are in the process of being migrated to the IU Scholarworks platform, and we hope to have them through IU Scholarworks available by Spring, 2022. At that point, the site at Champlain will cease to exist. 

Beginning with Issue 7 of the online series, we began publishing the journal through IU Scholarworks Open Access Journal System, where you currently find it. 

If you have any questions about where to find an issues or a specific article, please contact Lead Editor Theresa A. Vaughan at tvaughan@uco.edu. 

We would like to thank all the previous editors and contributors to Digest since its inception in 1977 for all of their work and advancement of foodways studies. Folklore as a discipline was among the first to explore foodways and culture, and we are pleased to continue with that legacy. 

Digest has been published by the American Folklore Society Foodways Section since 1977. From 1977-2008, it was published as a print newsletter and then journal. You can access copies of these issues through the following link: https://scholarworks.iu.edu/dspace/handle/2022/13619

Beginning in Fall 2012, Digest moved to an online-only open-access journal. In this new format, the volume number was reset to 1. Volumes 1-6 of the online journal were housed by Champlain College. These issues have now been migrated to the IU Scholarworks platform and are available by clicking on "Archives."

Beginning with Issue 7 of the online series, we began publishing the journal through IU Scholarworks Open Access Journal System, where you currently find it. 

If you have any questions about where to find an issues or a specific article, please contact Lead Editor Theresa A. Vaughan at tvaughan@uco.edu. 

We would like to thank all the previous editors and contributors to Digest since its inception in 1977 for all of their work and advancement of foodways studies. Folklore as a discipline was among the first to explore foodways and culture, and we are pleased to continue with that legacy. 

PLEASE NOTE: AT THIS TIME, PLEASE SUBMIT ITEMS TO THE EDITOR DIRECTLY, RATHER THAN SUBMITTING THEM THROUGH ScholarWords OJS. EMAIL THEM TO tvaughan@uco.edu. Thank you!

Folkloristic Perspectives on Foodways and Comfort During the Covid-19 Pandemic

Guest edited by Lucy M. Long

Digest has been published by the American Folklore Society Foodways Section since 1977. From 1977-2008, it was published as a print newsletter and then journal. You can access copies of these issues through the following link: https://scholarworks.iu.edu/dspace/handle/2022/13619

Beginning in Fall 2012, Digest moved to an online-only open-access journal. In this new format, the volume number was reset to 1. Volumes 1-6 of the online journal were housed by Champlain College. These issues have now been migrated to the IU Scholarworks platform and are available by clicking on "Archives."

Beginning with Issue 7 of the online series, we began publishing the journal through IU Scholarworks Open Access Journal System, where you currently find it. 

If you have any questions about where to find an issues or a specific article, please contact Lead Editor Theresa A. Vaughan at tvaughan@uco.edu. 

We would like to thank all the previous editors and contributors to Digestsince its inception in 1977 for all of their work and advancement of foodways studies. Folklore as a discipline was among the first to explore foodways and culture, and we are pleased to continue with that legacy. 

PLEASE NOTE: AT THIS TIME, PLEASE SUBMIT ITEMS TO THE EDITOR DIRECTLY, RATHER THAN SUBMITTING THEM THROUGH ScholarWords OJS. EMAIL THEM TO tvaughan@uco.edu. Thank you!

Digest has been published by the American Folklore Society Foodways Section since 1977. From 1977-2008, it was published as a print newsletter and then journal. You can access copies of these issues through the following link: https://scholarworks.iu.edu/dspace/handle/2022/13619

Beginning in Fall 2012, Digest moved to an online-only open-access journal. In this new format, the volume number was reset to 1. Volumes 1-6 of the online journal were housed by Champlain College. These issues have now been migrated to the IU Scholarworks platform and are available by clicking on "Archives."

Beginning with Issue 7 of the online series, we began publishing the journal through IU Scholarworks Open Access Journal System, where you currently find it. 

If you have any questions about where to find an issues or a specific article, please contact Lead Editor Theresa A. Vaughan at tvaughan@uco.edu. 

We would like to thank all the previous editors and contributors to Digest since its inception in 1977 for all of their work and advancement of foodways studies. Folklore as a discipline was among the first to explore foodways and culture, and we are pleased to continue with that legacy. 

PLEASE NOTE: AT THIS TIME, PLEASE SUBMIT ITEMS TO THE EDITOR DIRECTLY, RATHER THAN SUBMITTING THEM THROUGH ScholarWords OJS. EMAIL THEM TO tvaughan@uco.edu. Thank you!