COVID-19 disrupted the ways we make, consume, and think about food. Together with his collaborators, our colleague Dr. Gleissner created a community archive of how we ate during the pandemic. As the novel coronavirus continues to reshape our world, we develop new ways of accommodating and resisting it at the dining table and in the kitchen. Contribute your own stories and recipes to this archive at https://covidfoodarchive.org/
As part of this project, Dr. Gleissner and his colleague Dr. Harry Eli Kashdan (French and Italian) edited the volume Resilient Kitchens American Immigrant Cooking in a Time of Crisis, published with Rutgers University Press. Alongside essays by immigrant chefs, food writers, and activists, it features illustrations, recipes, and photography, which the editors created together with a Columbus-based food photographer.
