What makes food queer? Is it possible to name and list it out as simple, clearcut elements? In their new co-edited volume, Queers at the Table, Drs. Alex Ketchum and Megan Elias explore this question with a community of writers, illustrators, and recipe creators. As an anthology of essays, comics, and recipes, the book reveals the dynamic and transformative ways that queerness informs food production and restaurant culture, and how food empowers, transforms, and unites queer and trans folk.

Alex is an Associate Professor at McGill University's Institute for Gender, Sexuality, and Feminist Studies, and the co-organizer of the Queer Food Conference. Since she was last on the show to discuss her DIY zine, How to Start a Feminist Restaurant, she's also written Ingredients for a Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses, and Engage in Public Scholarship! A Guide to Feminist and Accessible Community.

Megan is the director of Food Studies Programs at Boston University, and a historian of American foodways. They are the author of five books about food history, with the most recent being Food on the Page: Cookbooks and American Culture. She teaches courses in food history, food and gender, and food memories, and the Introduction to Gastronomy.

Together, they share behind-the-scenes about how Queers at the Table came to be after the Queer Food Conference, the intersections of queer identity and food culture, including the important of community in queer food work, challenging traditional culinary and gastronomic norms and binaries through cooking and sharing food, safety in cooking and kitchen spaces, and expansive considerations for queering food spaces in the future.

Resources:

• Queer Food Conference

• Alex Ketchum Website

• Megan Elias Website

• Instagram @queerfoodconference