Based at the Wits Institute for Social and Economic Research in Johannesburg (the second greatest city after Paris), I’m an historian of nineteenth- and twentieth-century South Africa, with a particular interest in the intersection of histories of childhood, medicine, and sexuality. My current project is a history of sex education in South Africa.
Here, though, I write about food. This is not a food blog, but, rather, a blog about food – and, more specifically, about food, eating, and cooking. There are enough recipes for red velvet cake floating around the internet. Here, I’m taking a closer look at the complex relationships between eating and identity; between cooking and politics; and between food and power.
I began this blog in February 2011 as a place to play with new ideas for a research project, but it has since developed in ways I hadn’t really expected. It’s wildly fun, though. (And some people have said lovely things about it too. Which is amazing.)
I post a selection of interesting food-related reading every Wednesday, and an essay on whatever takes my fancy on the weekend (this is a list of all the posts I’ve written here). I have an occasional Foodie Pseudery series too.
My food writing has appeared on Food24 and Eat Out (see here and here) in the Design Indaba Magazine, Crush, Gloss Magazine, the London Review of Breakfasts (see here and here), and in Fire and Knives. If you would like to find out more about my real, live academic research, take a look here. I have also written for the New Humanist, Feminists SA, Inside Higher Ed/The University of Venus, The Flick (see here and here) SLiPNet (see here, here, here, and here, and here), Review 31 (see here, here, and here, and here), The Mammoth, Africa is a Country (see here and here) and the Guardian (see here, here, and here).
This is my comments policy.
P.S. The title of this blog comes from DJ Opperman’s poem ‘Sproeireën’.
P.P.S. This blog was designed by my amazingly brilliant and talented sister.
Tangerine and Cinnamon by Sarah Duff is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.