Queers at the Table

“Queers at the Table is a stunning interdisciplinary ode to the possibilities food holds for community creation and self-definition. It is the kind of anthology that will be passed around, taught, and referenced for years thanks to its inventiveness, breadth, and evergreen storytelling.”
–Alicia Kennedy, food and culture writer and author of No Meat Required

“I kept sneaking away from work to read more and more of this book because it kept giving me such hits of pure pleasure. What a joy to witness these fascinating artists and writers exploring everything from the nut loaves served at lesbian festivals (!) to how the endless magic of seed saving relates to expansive ideas about gender. An invaluable collection”
–Lagusta Yearwood, founder of Lagusta’s Luscious and author of Sweet + Salty

“Thinking about queer modes of production, cooking, and eating encourages us to question established norms and received wisdom about what food is and what it can do to us and for us as individuals and members of society. The essays, comics, and recipes in this collection invite us to explore absences and negative spaces to outline all that may have been hidden or erased: fear and resistance, chosen families and inclusive communities, concealed identities and overt defiance.”
–Fabio Parasecoli, author of Gastronativisms: Food, Identity, Politics and professor of Food Studies at NYU

“Queers at the Table is a collaborative celebration of queer culinary culture and an evocative collection showcasing richly varied interpretations on the theme.”
–Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation

“Alex D. Ketchum and Megan J. Elias have corralled some of our most vibrant voices to deliver a sparkling ode to the queer experience and food’s place in it. Queers at the Table will delight, surprise, and move you.”
–Mayukh Sen, author of Taste Makers

“What is queer food? Just like our community, it resists definition. In this loving, thoughtful anthology, queer food is educational and erotic. It is sweet potato cake, bistek with tallarin verde, and nutritional yeast-dusted popcorn. It is a historical absence we honour through our imaginations. It is the food we cook to heal ourselves, and the food we cook for the people we love.”
–Jonathan Kauffman, author of Hippie Food

Alex D. Ketchum (she/her) is an assistant professor at the Institute for Gender, Sexuality, and Feminist Studies of McGill University. She is the author of several books, including Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses. She lives in Montreal, Quebec.

Megan J. Elias (they/them) is director of the Food Studies Program at Boston University and an associate professor. They are the author of five books about food history, including Food on the Page: Cookbooks and American Culture. Elias teaches courses in food history and food and gender and lives in Brooklyn, New York.

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