food studies | Platypus

Collaborating Bodies: Community Gardens and Food Forests in Central Texas

 Nadia Luis  September 11, 2025

Almost every aspect of life on earth interacts with soil. Soils are old. Soils take time to develop from their parent material. Soils embody life itself. Yet, the concept of soil varies depending on the epistemic culture applied to define what soil is. Often soils exist in states of naturalness or unnaturalness. For example, Minami (2009) describes the Chinese compound character for agricultural soil 土壤 (tǔ rǎng), the first character (tǔ) represents soil in its natural state, and the second character (rǎng) represents soil once it has been broken up for agricultural purposes. Here, an interesting dichotomy presents itself: soil as it is and soil as it is once altered by human intervention. This dichotomous classificatory system describes changes that result from soil processes interacting; however, curiously, soil in only one category is the product of perceived human interaction. (read more...)

Dining With Dogs: More-than-Human Relations in Food Media

 Ashley Thuthao Keng Dam, Maythe Han  November 26, 2024

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Human and nonhuman lives may have first become closely entangled with the rise of agriculture as we raised both animals to eat and other animals that could help us manage the animals we raised to eat. However, the relationality between humans and animals has expanded beyond such survivalist functions. Today, we share our homes and, as we will discuss in this post, our food and eating practices with them as valued members of more-than-human families, co-participating and co-producing our complex and ever-evolving cultures surrounding food. (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...)

The Wild Pantry

 Muneezay Jaffery  October 3, 2023

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Finally, it’s time. As a team we have arrived in Cambodia—a geographer and an anthropologist embarking on a journey that we have joyfully planned for the last few months. The project we are working on is Plant Planet Plate, which brings together the work of the Green Shoots Foundation, which is led by me (a geographer), in rural development and agriculture with the research and skills in plant humanities of Dr. Ashley Thuthao Keng Dam, a medical anthropologist. Our fieldwork consists of conducting 50 interviews with people living in Oddar Meanchey Province, located in the North West of Cambodia, on wild foods and medicinal plants that they forage. We also intend to take voucher specimens of plants we come across to be submitted to the herbarium at Royal University of Phnom Penh. Once the data is collected, we will analyse and conduct further desk-based research to write essays on the different plants we think stand out in cultural significance and overall preference. A crucial component of the work is having these essays available online in English, Khmer, and French, so they are more accessible to both Khmer nationals and those abroad. This is essential for science communication and knowledge sharing, especially as it relates to biodiversity preservation initiatives, along with a greater understanding of food ingredients, where they come from, perhaps even how they got there and ensure sustainable diets for all. (read more...)