Live and Active Cultures: Gender, Ethnicity, and “Greek” Yogurt in America

Abstract

Using a transnational and comparative cultural studies approach, this essay investigates how yogurt, perceived as a strange and foreign food in the early to mid-twentieth-century United States, became localized through intersectional processes of feminization and de-exoticization. In the transition from the 1970s to the 1980s, the dairy industry adopted a postfeminist ethos, which co-opted the hippie and feminist self-care movements that had made yogurt a staple health food outside the purview of the medical-industrial complex and on the margins of the market economy. Increasingly, yogurt was marketed to the prototypical (white middle class) dieting female, expected to discipline her body by consuming pre-proportioned approximations of dessert. The rising popularity of “Greek yogurt” in the early twenty-first century has modified this cultural neutralization by foregrounding a nonthreatening “white” ethnicity—while furthering the feminization of yogurt consumption and obscuring connections to the food cultures of the Middle East.