Editorial| February 01 2023 An Academic Diptych James Farrer James Farrer James Farrer is a professor of sociology at Sophia University in Tokyo. His research focuses on the contact zones of global cities, including ethnographic studies of sexuality, nightlife, expatriate communities, and urban food cultures. His current projects investigate community foodways in Tokyo and the global spread of Japanese restaurant cuisine. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2023) 23 (1): iv–ix. https://doi.org/10.1525/gfc.2023.23.1.iv Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation James Farrer; An Academic Diptych. Gastronomica 1 February 2023; 23 (1): iv–ix. doi: https://doi.org/10.1525/gfc.2023.23.1.iv Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This year represents a peculiar personal anniversary. I have now been doing food studies for as long as I previously did sexuality studies, before my “culinary turn.” While I have gradually slid from the sex to the food side of the academic table, I still teach both subjects. I also remain active on the editorial board of Sexualities, a leading journal in the sociology of sexuality, even as I participate in the editorial collective for Gastronomica. Thus, as I was gazing at Jess Stephens’s mesmerizing photographic diptychs in this issue, I also was contemplating the academic diptych of my own career, on the one side “sex,” on the other “food”—what connects them? This question formed for me a way of looking at this issue. Just like the flies caught lighting upon the dates in the cover image from Stephens, questions of bodily politics buzz from food to sex... You do not currently have access to this content.

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