Suzanne Cope is the author of the book Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Food and has written about food and culture for The New York Times, The Atlantic, BBC, Washington Post, among others. Also a food studies scholar, she teaches writing at NYU. She is currently working on a project about food and political revolution.
Suzanne Cope
Articles
Activist Mothering
Suzanne Cope reviews Angela Garbes’s new book, “Essential Labor: Mothering as Social Change.”
Justice Among the Jell-O Recipes: The Feminist History of Food Journalism
Suzanne Cope rescues the true history of food journalism from erasure.
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