Nourishing Body and Soul: The Biocultural Diversity of Food
Volume 7, Issue 2, Winter 2018 in the northern hemisphere
The act of coming together to share food sets the rhythm of human life. The meals we eat with one another are the culmination of a process that begins with the careful raising (or hunting, or gathering) of the ingredients, which are then transformed into physical — and social — nourishment through culturally distinctive ways of preparation. All of this adds up to a rich feast of bioculturally diverse food traditions. This issue of Langscape Magazine, “Nourishing Body and Soul: The Biocultural Diversity of Food,” celebrates the enduring connections between human cultures and the gifts of land and sea upon which they draw for sustenance.
A major theme in this issue is the challenge that traditional (especially Indigenous) foodways face from international agribusiness and its promotion of mass-produced, highly processed, seductively convenient products. Helping local and Indigenous communities maintain or regain their food traditions has implications for community health, stable land tenure, and cultural vitality — all of which are explored here.
Within the pages of this issue of Langscape Magazine, you will practically taste the casado or frittula or Haku Chhoyal or botvinia — set on plates, wrapped in leaves, poured into bowls ready for human hands. We hope you enjoy this collection of biocultural repasts that our authors have set out for you. We think you’ll agree that their experiences and stories show us many ways to truly be together, sharing food, with mindfulness and caring. Read articles below.