Pan de Yuca and Brown Rice
The Meanings of “Good” Food for Cooks Working in Publicly Funded Foodservice
Bibliographic Data
| ID | 12799752 |
|---|---|
| Authors | Emma K Tsui (0000-0001-8944-6129, City University of New York, corresponding author) |
| Year | 2016 |
| Volume | 19 |
| Issue | 2 |
| Pages | 273-295 |
| Publication date | 2016-04-02 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food Culture & Society (JOURNAL) |
| Journal identifiers | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Publisher | Routledge (PUBLISHER • GB) |
| DOI | 10.1080/15528014.2016.1178544 |
| OpenAlex | W2469115452 |
| Language | EN |
| Citations received | 1 |
| References cited | 24 |
Efforts to provide “good” food to vulnerable populations in the United States are proliferating, and one major set of venues for these initiatives is publicly funded foodservice. While some aspects of these initiatives are well studied, the work that cooks do under new healthy food initiatives is often overlooked. Cooks shape what ends up on the plate and what is eaten, and thus their work influences the success of these efforts. At the same time, their work in these new regimes contributes to their own labor experiences and lives in important ways. Examining this latter issue, I study the experiences of cooks implementing a healthy meal program in childcare centers, afterschool programs, senior centers, and shelters in New York City. I find that healthy meal programs teach cooks new skills and offer new avenues for caring for clients and family members. However, these programs also place additional demands on and create new anxieties for cooks, particularly in terms of in how they communicate their work to the leaders of “good” food initiatives. Cooks’ communication challenges and silences provide insight into the functioning of racial and class inequities within the “good” food movement
Agriculture · Biology · Business · Food security · Food systems · Political science · Public relations · Sociology · Work (physics · Architecture, Design, and Social History · Culinary Culture and Tourism · Engineering · Obesity and Health Practices · Ecology
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Weighing Both Sides
Anthropological Theories of Low-Wage Work
The science and spirituality of nutrition
How cooks navigate nutrition, hunger and care in public-sector foodservice settings
A qualitative study exploring socio-economic differences in parental lay knowledge of food and health
The role of work in psychological health and well-being
The Opacity of Reduction
The role of acculturation in the career adjustment of Asian American workers
Anti-racist Practice and the Work of Community Food Organizations
Kitchens
Nutritional Health Messages in Women's Magazines
Nutritional health, subjectivity and resistance
Hard Times on 125th Street
Bringing good food to others
Reproducing Labor Inequalities
| Citations per year | 1 |
|---|---|
| Citation span | 2026 - 2026 (1) |
| Highly cited | No |