digital food | Platypus

Recipes of Resistance: Global Digital Gastrosolidarity for Palestine

 Ashley Thuthao Keng Dam  March 26, 2024

From the North in Safad (where my father is from) and Galilee to the South East in Al-Lydd (where my mother is from) and down to Jerusalem and Gaza, the food differs but is united at the same time, through love and history… Palestinian food is found in the home. That is where it all begins. (Joudie Kalla, Palestine on a Plate, 2016) Food is the most precious part of Palestinian heritage. For Palestinian food not to go extinct, the young have to learn from the old. (Aisha Azzam, Aisha’s Story, film forthcoming 2024) Around the world, millions have taken the streets in support of a free and thriving Palestine in the face of active genocide and the continuance of settler colonial violence. Visible on the streets and all over social media feeds, scattered among flags and keffiyehs, are images of the vibrant watermelon. This trinity of nationalist symbols bear a shared honoring of an ancient yet enduring cultural intimacy with Levantine lands. A cursory search about the history of the Palestinian flag’s colors (black, white, red, and green) leads one down many possible origins and mythologies behind the green portion of the flag. These include but are not limited to representing influential Arab dynasties, peace, Islamic faith, as well as a deep love and appreciation for the olive trees which bloom across the landscape. The keffiyeh, a traditional scarf, embodies similar sentiments entangled in its design. Within its iconic weave, visual histories of Palestinian trade pathways, robust fishing culture upon the Mediterranean sea, and once again, the olive trees. Last is the watermelon, which was used as a covert placeholder for the flag during a period of occupation when the display of the flag itself was forbidden. In essence, at the core of these symbols are Palestinian foodways and culture. (read more...)

Belly Versus Bin: How Digital Autoethnography Brought Me Back From the Brink of Disordered Eating

 Madhura Rao  November 14, 2023

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Content and Trigger Warning: This post contains commentary and reflections about disordered eating. In September 2019, I responded to an advertisement by a Dutch university for a PhD student interested in the policy and societal aspects of food waste valorisation. With a strong interest in sustainable food systems and an academic background in food supply chains and regulatory affairs, I seemed to fit the bill. I had not studied food waste before, but I felt a strong moral connection to the subject and the idea of investigating ways to better utilise food waste as a resource appealed to me. Following a successful interview, I was appointed to work on the project for a period of four years. In the months that followed, I dove head-first into literature on food waste. I learned that one third of all food produced on the planet ends up as waste while one in three people (read more...)

“Is this the real life? Is this just fantasy?”: Food, Cooking, and Eating in Video Games

 Ashley Thuthao Keng Dam  May 9, 2023

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“Are you seriously telling me that this hot mash of mushrooms and fruit is going to completely heal his wounds?” (Gilbert 2019) It is summer 2020 and I, like many others, am sequestered indoors clutching my recently acquired Nintendo Switch playing Animal Crossing: New Horizons (ACNH). In wake of the COVID-19 pandemic, people around the world seemed to swarm either to their handy technological devices or towards the soothing arms of nature. Luckily for me, my technological device included encounters with some virtual greenery—the trees and flowers of my beloved tropical Animal Crossing island. (read more...)

Dining with the Diaspora: Khmerican Digital Gastrodiplomacy

 Ashley Thuthao Keng Dam  March 7, 2023

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During my first semester of undergrad, I began my truly independent cooking journey—a path many have taken before me, but few survive. After weeks of failing to replicate one of my mother’s simplest dishes, scrambled eggs with jasmine rice, I was devastated. Arriving home for winter break, I told her about my struggles—how I looked up many recipes online and tried making them all, adding milk, sprinkling in cheese, whisking the eggs with a particular technique. Nothing seemed to replicate the correct taste or texture. The familiar experience of the eggs was absent. She laughed at me and explained she made them “Khmer style,” to which I promptly replied, “What’s ‘Khmer Style?'” Half smirking and rolling her eyes, Ma explained that the scrambled eggs have fish sauce, green onions, and black pepper in them. “Make sure you use the good fish sauce okay? Either Three Crabs Brand or the Squid Brand. How did you not know this?” (read more...)

Netlicks and Chill: Digitalization and Food Politics in Taste the TV (TTTV) Technology

 Ashley Thuthao Keng Dam, Antonio Oraldi  March 15, 2022

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Digital technologies have increasingly penetrated aspects of daily routines and practices — this has only been exacerbated by the conditions put forth by the COVID-19 pandemic. Technologies mediate experiences, thereby generating new forms of engagement with the world (Ihde, 1990). One arena of such digitalization and increased technological entanglement is food; over the last decades, the processes of procuring, growing, preparing, and eating foodstuffs have been inundated with new technologies (Lewis, 2018). From cooking robots and “smart” kitchen appliances to virtual online communities devoted to sharing food-related content and discussing food politics, interactions with food have transformed considerably. These transformations warrant additional inquiries into how food and surrounding processes of tasting and eating may manifest differently in accordance with such technologically-intertwined conditions. (read more...)