Author(s): Carody Culver (Editor); Ashley Hay (Editor)

Magazines and Journals

Food is more than a matter of taste. From the comfort of the kitchen to the theatre of the restaurant, the glamour of the TV studio to the gloss of the cookbook page, the ways we frame and consume stories about food shape our cultural histories as much as our personal identities.Griffith Review 78 serves up a smorgasbord of essays, fiction and reportage about what we eat and how we talk about it. It explores food as spectacle and status symbol, as fad and fantasy, as capital and cultural currency. Has the cult of the celebrity chef reached its twilight? How did food become a device of social stratification? Do early humans still shape our consumption habits? And if we are what we eat, then who are we in the twenty-first century?Taking in table manners, fast and slow food, the dilemma of diets and the ethics of production, from sautéed and sous vide to nothing but raw, Griffith Review 78 takes all things food and puts them on a plate.‘Griffith Review is the sound of Australian democracy and culture thinking out loud.’ – Geordie Williamson, The Australian‘Where the news cycle tends to feed cynicism, Griffith Review is the necessary counterpoint: a place of ideas and possibility. It’s a relief to find the quality writing, reflection and observation nurtured in its pages.’ – Billy Griffiths, historian and writer‘(Griffith) Review doesn’t shirk from the nuanced and doesn’t seek refuge in simplistic notions or slogans. It remains Australia’s primary literary review.’ – Professor Ken Smith, Dean and CEO ANZSOG‘I’ve loved what Griffith Review has put together...they’re very human pieces, not hot takes. That’s what GR has done so well…found a way past the veneer of things to their messy, bloody tendernesses.’ – Beejay Silcox, writer